This Slow Cooker Chicken Pot Pie Pasta is what easy comfort food is all about. Tender noodles paired with a rich, creamy sauce create the classic pot pie flavor everyone loves. Perfect for busy weeknights, any time of year.
This slow cooker favorite was inspired by my Chicken Pot Pie. Even though it's delicious as-is, it's also amazing with thick egg noodles. There's more than one way to enjoy pot pie!
The best part of this slow cooker recipe is that it only takes 15 minutes to prep. Combine, set, prep, and after a few hours, dinner will be ready and waiting.
Ingredients
- Chicken breasts: I use skinless, boneless chicken for this recipe.
- Seasonings: You'll need salt, black pepper, poultry seasoning, and garlic powder.
- Onion: A small onion is all you need.
- Butter: Use salted or unsalted.
- Minced garlic: This adds the perfect garlic flavor.
- Chicken broth: Adds flavor and keeps the sauce from being too thick.
- Cream of chicken soup: Helps create a rich, creamy sauce.
- Cream of celery soup: Also helps with the sauce texture and flavor.
- Frozen mixed vegetables: Mix and match any frozen veggies.
- Cream cheese: Cube it so it melts easily.
- Egg noodles: The thicker noodles pair well with the other textures.
- Heavy cream: Adds a rich flavor.
- Parsley: Chop and add.
See recipe card for quantities.
Instructions
- Step 1: Add the chicken breasts to the slow cooker. Then add the seasonings. Add the onion, butter, and garlic, and pour in the chicken broth. Add the canned soups and stir. Cook until the chicken is done, then remove and shred. Add the shredded chicken back and stir in the frozen veggies and cubed cream cheese.
- Add the cooked egg noodles, then stir in the heavy cream.
- Step 3: Mix until the noodles are coated.
- Step 4: Add the parsley before serving.
Hint: If you're short on time, use store-bought rotisserie chicken instead. Just tear off the meat and add it, saving time since you don't have to cook it as long because you're not adding raw chicken.
Substitutions
- Canned Soup - Cream of mushroom soup is another option.
- Noodles - You can use any type of noodles in place of the egg noodles. (I just prefer the thicker texture of the egg noodles!)
- Protein - If you want to try a new dish, you can always use beef, ground chicken, or ground turkey instead of shredded chicken. It might not taste like pot pie, but it'll still be delicious.
Variations
- Spicy - Add diced fresh jalapenos as a spicy crunch.
- Biscuit Chicken Pot Pie Pasta - Whip up some homemade biscuits and serve with the pasta.
- Rotisserie Shortcut - Skip cooking the raw chicken breasts and stir in 3 cups of shredded rotisserie chicken along with the frozen vegetables instead. Cuts almost 2 hours off the cook time.
Try this Slow Cooker Beef Stroganoff when you're craving comfort food.
Equipment
You don't need much to make this delicious slow cooker meal. A crockpot and a wooden spoon are the main must-haves. You'll also need a strainer for straining the cooked noodles.
Storage
Store leftovers in an airtight container and keep them in the fridge. Eat any leftovers within 4 days. You can reheat in the microwave before eating again. If it's dry, add a splash of broth or milk and stir.
You can freeze the chicken mixture, but not the egg noodles. Once you combine everything, it's best to eat it fresh rather than freeze it.
Top tip
When you're ready to eat, let the mixture rest for about 5 minutes so the sauce thickens before serving.
FAQ
You can add almost anything, but the most common frozen veggies are peas, carrots, and corn. You can also add chopped broccoli, cauliflower, or even diced sweet potato.
That's the beauty of the slow cooker. This takes up to 6 hours to cook, so you will need to prep it ahead of time so it's ready to eat.
It's too hard to time cooking the egg noodles with the other ingredients. If you cook them too long, they will literally turn into mush.
Sure. Skip the first cook stage entirely and stir in about 3 cups of shredded rotisserie chicken when you add the frozen vegetables and cream cheese. It shaves close to 2 hours off the total time.
Too thin usually means the noodles didn't get enough time to soak it up; give it the last 10 minutes on the lid before serving. Too thick means it's had time to sit and thicken further; loosen it with a splash of warm broth or milk when you reheat it.
Not as written. Both canned soups and the egg noodles contain gluten. I haven't tested a gluten-free version yet, but I would love to hear how it turns out if you try gluten-free noodles and a gluten-free cream soup swap.
This one swaps the flaky crust for egg noodles and skips the oven entirely; everything happens in the slow cooker. If you want the classic version with a buttery crust, make my Chicken Pot Pie.
Related
Looking for other recipes like this? Try these:
Slow Cooker Chicken Pot Pie Pasta
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 can cream of chicken soup 10.5 ounce
- 1 can cream of celery soup 10.5 ounce
- 1 teaspoon poultry seasoning
- 1 bag frozen mixed vegetables 12 ounce
- 8 ounces cream cheese cubed
- 12 ounces egg noodles
- ½ cup heavy cream
- 2 Tablespoons chopped parsley
Instructions
- Put the chicken breasts in a 6-quart slow cooker.
- Add salt, pepper, and garlic powder to the chicken.
- Also add the onion, butter, and minced garlic over the chicken.
- Pour in the chicken broth.
- Add the poultry seasoning, thyme, cream of chicken soup, cream of celery soup.
- Stir everything to combine.
- Put on the lid and cook on LOW for 5-6 hours or HIGH for 3-4 hours. Cook until the chicken is tender.
- Take the chicken out of the slow cooker and shred it.
- Return the shredded chicken back into the slow cooker.
- Add the frozen mixed vegetables and cubed cream cheese. Stir.
- Put on the lid and cook for another 20-30 minutes. The cream cheese should be melted and the veggies heated.
- Cook the egg noodles in a pan on the stovetop according to the package directions until they are al dente.
- Drain the water from the noodles. Pour the noodles into the slow cooker with the rest of the ingredients.
- Stir in the heavy cream and carefully mix until the noodles are coated.
- Put on the lid and cook for an additional 10 minutes.
- Before serving, sprinkle on the parsley.
Equipment
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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