Slow Cooker Chicken Pot Pie Pasta

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Prep Time:15

Cook Time:6

Total Time:6 15

Ingredients

1 pound boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 small onion diced
2 tablespoons butter
1 tablespoon minced garlic
2 cups chicken broth
1 (10.5 ounce) can cream of chicken soup
1 (10.5 ounce) can cream of celery soup
1 teaspoon poultry seasoning
1 (12 ounce) bag frozen mixed vegetables
8 ounces cream cheese cubed
12 ounces egg noodles
½ cup heavy cream
2 tablespoons chopped parsley

Instructions

Step 1: Season the chicken and build the base - Place the chicken breasts in the bottom of a six quart slow cooker. Sprinkle the salt, black pepper, and garlic powder right over the chicken, then add the diced onion, butter, and minced garlic. Pour in the chicken broth, followed by the cream of chicken soup, cream of celery soup, poultry seasoning, and dried thyme. Give the sauce ingredients a gentle stir around the chicken so everything is combined without needing to move the chicken around too much. This part is simple, and that is the beauty of it. You are building the whole cozy base right there in the slow cooker, so later you only have a few finishing steps left.
Step 2: Let the slow cooker do the heavy lifting - Cover the slow cooker and cook on low for five to six hours or on high for three to four hours. You are looking for chicken that is tender enough to pull apart easily with two forks. The exact timing can vary a little depending on your slow cooker and the thickness of the chicken breasts, so do not worry if yours needs an extra few minutes. By the time it is ready, the kitchen should smell like a warm chicken dinner has been quietly working away all afternoon. That smell alone usually gets everyone asking when dinner is going to be ready.
Step 3: Shred the chicken into tender pieces - Carefully lift the cooked chicken out of the slow cooker and place it on a cutting board or plate. Use two forks to shred it into bite sized pieces. You do not need perfectly even shreds here. A few larger tender pieces are actually nice in the finished pasta because they make every bowl feel hearty. Return the shredded chicken to the slow cooker and stir it gently into the sauce. It should already look thick and creamy, but the next ingredients will make it even more comforting.
Step 4: Melt in the vegetables and cream cheese - Add the frozen mixed vegetables and cubed cream cheese to the slow cooker. Cover it again and cook for another twenty to thirty minutes, until the vegetables are hot and the cream cheese has melted into the sauce. Give everything a good stir near the end so there are no little pieces of cream cheese left behind. The cream cheese is what gives this pasta that extra velvety finish. It makes the sauce cling to the noodles later instead of sliding right off them, which is exactly what you want with a dish like this.
Step 5: Cook the egg noodles separately - While the vegetables and cream cheese finish in the slow cooker, cook the egg noodles according to the package directions until they are just al dente. That means tender, but still with a little bite in the middle. Drain them well once they are done. Cooking the noodles separately is a small step that makes a big difference. It keeps them from getting too soft in the slow cooker and gives you a much better texture when dinner hits the table.
Step 6: Finish the pasta and let it settle - Add the drained egg noodles to the slow cooker along with the heavy cream. Stir slowly and gently until the noodles are coated in the creamy chicken pot pie sauce. Cover and let everything cook together for about ten more minutes. Before serving, let the pasta sit for five minutes with the lid off. The sauce will thicken just a little more as it rests, and that gives you those creamy spoonfuls everybody loves. Sprinkle chopped parsley over the top and bring the whole slow cooker insert right to the table if your family is anything like mine.

Notes

Substitutions

Chicken thighs: Boneless skinless chicken thighs are a great swap when you want even richer, more tender chicken.
Cream of mushroom soup: Use cream of mushroom soup in place of cream of celery soup for a slightly deeper savory flavor.
Half and half: Half and half can replace the heavy cream when that is what you have in the fridge.
Peas and carrots: Frozen peas and carrots work well if your family prefers a simpler vegetable mix.
Leftover turkey: Use cooked turkey for a cozy post holiday version that tastes like Thanksgiving in a bowl.
Rotisserie chicken: Stir shredded rotisserie chicken in during the vegetable step and reduce the first cooking time since the chicken is already cooked.

Variations

Biscuit chicken pot pie pasta: Serve warm refrigerated biscuits or homemade drop biscuits on the side for that classic pot pie feeling.
Cheddar chicken pot pie pasta: Stir one cup shredded cheddar cheese into the finished pasta for a slightly cheesier, richer family dinner.
Herb chicken pot pie pasta: Add a little chopped rosemary and sage along with the thyme for a more traditional holiday style flavor.
Bacon chicken pot pie pasta: Sprinkle cooked crumbled bacon over each serving for a smoky, salty finish.
Thanksgiving pot pie pasta: Use leftover turkey and add a little extra poultry seasoning for a comforting meal after the holiday feast.
Extra vegetable version: Add frozen peas, diced cooked carrots, or chopped green beans if you want more vegetables in every serving.

Tips and Tricks

Use wide egg noodles: Wide noodles give you the soft, comforting texture that feels closest to a true chicken pot pie filling.
Keep noodles separate until the end: Cooking the noodles apart from the slow cooker sauce keeps them tender instead of mushy.
Cube the cream cheese: Smaller cream cheese cubes melt faster and stir into the sauce much more easily.
Taste before serving: Canned soups can vary in saltiness, so taste the sauce before serving and add a pinch more salt or pepper only if needed.
Rest the pasta briefly: Letting the finished dish sit for five minutes helps the sauce thicken and settle around the noodles.
Use a thermometer when unsure: Chicken is safely cooked when the thickest part reaches 165°F.

Serving Ideas

Warm biscuits: Fluffy biscuits are great for scooping up any extra creamy sauce left at the bottom of the bowl.
Simple green salad: A crisp salad with a light vinaigrette gives the meal a fresh contrast.
Garlic bread: Toasted garlic bread works beautifully when your family loves a little extra carb comfort with dinner.
Roasted green beans: Green beans add a little color and an easy vegetable side without competing with the creamy pasta.
Cranberry sauce: A small spoonful of cranberry sauce is especially good when you make the turkey version.
Fresh fruit: A bowl of grapes, apple slices, or berries is an easy fresh finish for kids and adults alike.

Storage and Make Ahead Tips

Refrigerate leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to four days.
Add liquid when reheating: Stir in a splash of broth, milk, or cream before reheating so the sauce loosens back up.
Freeze the sauce mixture only: Freeze the chicken, sauce, and vegetables without noodles for up to two months.
Cook fresh noodles later: Make a new batch of egg noodles after reheating frozen sauce for the best texture.
Prep ahead in the morning: Dice the onion and measure the seasonings the night before so slow cooker prep is even faster the next morning.
Portion for lunches: Divide leftovers into individual containers for an easy lunch that reheats well the next day.

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Servings: servings