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Crock Pot Chicken Pot Pie Pasta

A comforting and hearty dish made with shredded chicken, pasta, and a creamy sauce, all cooked together in a crock pot for a delicious meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Prepare the chicken ahead of time for easy assembly.
  • 8 oz pasta of your choice Choose your favorite type of pasta.
  • 1 cup frozen mixed vegetables
  • 1 can cream of chicken soup Can be substituted with cream of mushroom soup if desired.
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 cup shredded cheese (optional) Stir in just before serving for a creamy finish.

Method
 

Preparation
  1. Start by shredding the cooked chicken and measuring out all the ingredients.
  2. Place the shredded chicken at the bottom of the crock pot, followed by the uncooked pasta and the frozen mixed vegetables.
Mixing
  1. In a separate bowl, mix together the cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper until well combined. Pour this mixture over the layered ingredients in the crock pot.
  2. Gently stir the mixture in your crock pot to ensure all ingredients are well combined and submerged in the creamy sauce.
Cooking
  1. Cover your crock pot and set it on low for 4 to 5 hours or on high for 2 to 3 hours.
  2. When it's done, the pasta should be perfectly cooked, and the flavors will blend beautifully.
Finishing Touches
  1. If desired, stir in the shredded cheese just before serving to melt into the dish.
  2. Give it a taste and adjust seasoning as needed.
Serving
  1. Dish out this creamy, hearty pasta onto plates and garnish as desired.
  2. Enjoy every delectable bite.

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Reheat with a splash of chicken broth to maintain the creamy texture.