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Slow Cooker Chicken Pot Pie Pasta Recipe

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Slow Cooker Chicken Pot Pie Pasta is a comforting and hearty meal that combines the classic flavors of chicken pot pie with the ease of a slow cooker and the added texture of pasta. This dish is perfect for busy weeknights or a cozy family dinner. With tender chicken, a creamy sauce, vegetables, and pasta, this recipe brings all the warmth of a pot pie without the hassle of rolling out dough.

Ingredients

  • 1 ½ lbs boneless, skinless chicken breasts (or thighs)
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup chicken broth
  • 1 cup whole milk (or half-and-half for a richer sauce)
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • Salt to taste
  • 8 oz uncooked pasta (penne, rotini, or egg noodles)
  • 1 cup shredded cheddar cheese (optional)
  • ½ cup grated Parmesan cheese (optional)
  • Fresh parsley for garnish (optional)

Optional Add-Ins:

  • 1 cup sliced mushrooms for added earthiness
  • 1 teaspoon smoked paprika for a subtle smoky flavor
  • ½ teaspoon red pepper flakes for a hint of heat

For Serving:

  • A side of crusty bread
  • A simple green salad

Instructions

Step 1: Prepare the Chicken and Sauce

  1. Place the chicken breasts at the bottom of your slow cooker.
  2. In a mixing bowl, whisk together the cream of chicken soup, chicken broth, milk, garlic, onion, thyme, parsley, pepper, and salt. Pour the mixture over the chicken.
  3. Add the frozen mixed vegetables to the slow cooker.

Step 2: Slow Cook the Chicken

  1. Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and fully cooked.

Step 3: Shred the Chicken

  1. Once the chicken is done, remove it from the slow cooker and shred it with two forks.
  2. Return the shredded chicken to the slow cooker and stir everything together.

Step 4: Cook the Pasta

  1. About 30 minutes before serving, cook the pasta according to the package directions until al dente. Drain and set aside.
  2. Alternatively, you can add uncooked pasta directly to the slow cooker in the last 30-40 minutes, making sure there’s enough liquid for the pasta to absorb as it cooks.

Step 5: Combine the Pasta and Chicken Mixture

  1. Stir the cooked pasta into the slow cooker. If using, mix in the cheddar cheese and Parmesan cheese for a richer, cheesier sauce.
  2. Let the pasta sit in the slow cooker for about 10-15 minutes to soak up the flavors.

Step 6: Garnish and Serve

  1. Garnish with fresh parsley or additional Parmesan if desired.
  2. Serve hot alongside a side of crusty bread and a salad.

Cooking Notes

  • Chicken: You can use chicken thighs for a juicier option, or a mix of thighs and breasts for a balance of flavors.
  • Pasta: If you prefer a creamier texture, stir in more milk or half-and-half before serving. Adjust the pasta cooking time based on the type of pasta you use.

Variations

1. Cheesy Chicken Pot Pie Pasta

Mix in 1 cup of shredded cheddar cheese or mozzarella cheese for a cheesy version. Top with extra cheese before serving for a melty finish.

2. Chicken Pot Pie with Biscuit Topping

Instead of serving with pasta, top the chicken and vegetable mixture with biscuit dough or puff pastry during the last hour of cooking. Bake the biscuits separately if your slow cooker doesn’t have a baking option.

3. Vegetarian Pot Pie Pasta

Replace the chicken with sliced mushrooms or chickpeas and use vegetable broth for a vegetarian version.

4. Spicy Chicken Pot Pie Pasta

Add ½ teaspoon of red pepper flakes or a dash of hot sauce for a spicy twist.

5. Creamy Garlic Chicken Pot Pie Pasta

Add extra garlic and stir in ½ cup of cream cheese for a super creamy and garlicky version of this dish.

Frequently Asked Questions (FAQs)

Q: Can I use cooked rotisserie chicken for this recipe?
Yes! If you’re using pre-cooked rotisserie chicken, shred the chicken and add it to the slow cooker in the last 30-40 minutes of cooking along with the vegetables and pasta.

Q: How do I store leftovers?
Store any leftover chicken pot pie pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth to loosen the sauce if needed.

Q: Can I freeze this dish?
Yes! You can freeze the chicken mixture (before adding the pasta) for up to 3 months. Thaw in the refrigerator overnight and reheat in the slow cooker or stovetop. Add freshly cooked pasta before serving.

Q: Can I make this recipe dairy-free?
Yes, substitute the milk and cream of chicken soup with dairy-free alternatives like coconut milk or almond milk and a dairy-free cream soup.

Q: Can I use other vegetables in this recipe?
Absolutely! You can use fresh vegetables like broccoli, zucchini, or spinach. Add them in the last 30 minutes of cooking so they don’t become mushy.

This Slow Cooker Chicken Pot Pie Pasta combines the comforting flavors of chicken pot pie with the ease of slow cooking and the heartiness of pasta. It’s creamy, flavorful, and perfect for busy weeknights or cozy weekend dinners. Customize it with your favorite vegetables or add cheese for a richer dish, and enjoy a home-cooked meal with minimal effort.

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