Crock Pot Chicken Pot Pie Pasta is the ultimate comfort food, bringing together the rich flavors of creamy chicken pot pie and the heartiness of pasta. This slow cooker meal is perfect for busy weeknights, delivering a satisfying dish that the entire family will love.
Ingredients
Scale:
2 pounds boneless, skinless chicken breasts
1 cup diced carrots
1 cup frozen peas
1 cup diced onions
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
8 ounces egg noodles
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1/3 cup all-purpose flour (or cornstarch for gluten-free option)
Instructions
Start by layering the bottom of your slow cooker with the diced onions, ensuring they create an even base. Follow this with the diced carrots and peas, distributing them evenly for balanced flavor and color contrast.
Add the boneless chicken breasts on top of the vegetables, ensuring even coverage.
In a separate bowl, whisk together the chicken broth, heavy cream, flour, minced garlic, thyme, rosemary, salt, and pepper until fully combined.
Pour the creamy mixture over the chicken and vegetables in the slow cooker, ensuring everything is well coated.
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is cooked through and shreds easily.
About 30 minutes before serving, add the egg noodles directly to the slow cooker. Stir well to combine.
Once the pasta is cooked, shred the chicken using two forks directly in the slow cooker, mixing it back into the dish.
Taste and adjust seasoning if needed before serving.
