Slow Cooker Chicken Pot Pie Pasta
I make this Slow Cooker Chicken Pot Pie Pasta when I want the cozy, flaky flavors of chicken pot pie without the fuss of rolling pastry. It’s a hands-off slow cooker meal that turns into a creamy, noodle-studded comfort bowl — perfect for busy weeknights, picky eaters, or when you want a one-pot dinner with minimal cleanup. If you love classic pot pie flavors but want something faster and family-friendly, this is the dinner to keep on repeat.
What makes this recipe special
This dish takes the familiar, savory mix of chicken, peas, carrots and herbs from pot pie and stretches it into a creamy pasta meal that everybody eats without a battle. It’s slow-cooked for deep flavor, but requires almost no active time — peel, chop, set the cooker, and come back hours later to a saucy, comforting dinner.
- Great for busy families: set it in the morning, eat at dinnertime.
- Budget-friendly: one pound of chicken and pantry herbs go a long way.
- Kid-approved: creamy texture, soft noodles, and mild herbs.
- Flexible: swap vegetables or use leftover rotisserie chicken to speed things up.
“Like a pot pie that decided to become pasta — creamy, comforting, and absolutely weeknight-safe.” — a quick review from a family night I hosted.
I also sometimes pair this with ideas from other slow-cooker pot pie takes for variety, like this slow cooker chicken pot pie that leans more into the classic crust-forward version.
Why you’ll love this dish
This recipe is the kind you make when you want maximum comfort with minimal babysitting. Slow cooking lets the chicken relax into the juices and herbs, creating a base that’s more savory and cohesive than tossing cooked chicken into a cream sauce. It’s forgiving — if you accidentally cook it a bit longer on low, the texture still holds up. Serve it when:
- Weeknight dinners need to be simple.
- You have cold weather and crave warm, creamy food.
- You want a single-pot meal with meat, starch, and veggies included.
If you like switching between pot pie styles, the flavors here relate closely to other slow-cooked pot pie ideas; for a crust-focused contrast, see this alternative slow cooker chicken pot pie.
How this recipe comes together
Overview before you start: brown aromatics and chicken briefly on the stove or in a sauté-capable slow cooker to boost flavor. Add broth and herbs, then slow-cook low and slow so the chicken becomes tender and infuses the liquid. Near the end, stir in egg noodles and peas, then finish with heavy cream for a luscious, just-thickened sauce.
Key timing notes:
- Browning step: ~5 minutes to build flavor.
- Slow-cook: 6 hours on low (or 3–4 hours on high if pressed for time).
- Noodle finish: add 30 minutes before serving so noodles don’t overcook.
- Final cream: stirred in and warmed through in the last 10–15 minutes.
If you like Italian-style slow-cooker braises, this approach is similar to my method for other slow-cooked chicken dishes such as this slow cooker chicken cacciatore with potatoes, where slow heat extracts more flavor from simple ingredients.
What you’ll need
- 1 pound chicken breast, diced
- 1 cup carrots, diced
- 1 cup peas (frozen are fine)
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups egg noodles
- 1 cup heavy cream
- Salt and pepper, to taste
- 1 tablespoon olive oil
Notes and substitutions:
- Use rotisserie chicken (stirred in at noodle step) to skip the 6-hour cook.
- Swap half-and-half for heavy cream for a lighter finish, but the sauce will be thinner.
- Gluten-free noodles work; adjust cooking time per package directions.
Step-by-step instructions
- Heat the olive oil in a large, sauté-capable slow cooker or skillet. Add the chopped onion and garlic and sauté for 1–2 minutes until fragrant.
- Add the diced chicken, carrots, and celery. Cook, stirring, until the chicken has some color — about 4–5 minutes.
- Transfer everything to the slow cooker (if you used a skillet). Pour in the chicken broth, then sprinkle in thyme, rosemary, salt, and pepper. Stir once to combine.
- Cover and cook on low for 6 hours (or on high for 3–4 hours) until chicken is cooked through and vegetables are tender.
- About 30 minutes before serving, stir in the egg noodles and peas. Push them below the surface so they cook evenly.
- When the noodles are tender, stir in the heavy cream and heat through for 5–10 minutes. Taste and adjust seasoning.
- Serve warm in bowls with a grind of black pepper on top.
Best ways to enjoy it
Serve this in deep bowls with a dusting of fresh parsley or chives to brighten the dish. Pairing ideas:
- A simple green salad with a tart vinaigrette cuts through the creaminess.
- Crusty bread or buttered rolls to mop up the sauce.
- For a heartier meal, serve alongside slow-cooked cheesy potatoes like these cheesy slow cooker potatoes.
For a family-style presentation, keep a small pot of extra cream or broth at the table to loosen bowls that get thick as they sit.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Reheat: Gently warm on the stovetop over low heat until steaming; add a splash of chicken broth or cream if the sauce has thickened too much.
- Freeze: You can freeze for up to 2 months, but texture of the noodles may change. For best freezer results, undercook the noodles slightly before freezing and finish cooking after thawing.
- Food safety: Cool to room temperature no longer than 2 hours before refrigerating.
Helpful cooking tips
- Browning matters: That quick sear on the chicken and aromatics adds savory depth you’ll taste in the finished dish.
- Noodle timing: Add noodles late — overcooked pasta turns mushy in the slow cooker.
- Herb choices: Dried thyme and rosemary are classic; swap in fresh if you have it (use three times the amount of fresh herbs).
- If your slow cooker runs hot, check doneness an hour early to avoid overcooking the chicken.
Recipe variations
- Turkey version: Replace chicken with diced cooked turkey for a post-holiday twist.
- Cream-free: Stir in a mashed potato slurry (1/2 cup mashed potato with a little broth) instead of cream for a dairy-free thickener.
- Mushroom add-in: Sauté sliced mushrooms with the onions to add an earthy tone.
- Gluten-free: Use rice noodles or gluten-free pasta and ensure your broth is GF.
Your questions answered
Common questions
Q: Can I use frozen chicken?
A: You can, but it’s better to thaw first. Starting with frozen chicken can lower the slow cooker temperature and increase cooking time, which may affect texture.
Q: What if I want thicker sauce?
A: Mix 1–2 tablespoons cornstarch with cold water to make a slurry. Stir it into the cooker and cook 10–15 minutes more to thicken. Alternatively, reduce the liquid slightly before adding noodles.
Q: Can I use other types of pasta?
A: Yes. Short shapes like rotini or shells work, but adjust the final cook time so the pasta doesn’t overcook.
Q: Is this safe to freeze?
A: Yes, but noodles can get softer after freezing and thawing. Consider undercooking the noodles before freezing and finishing them after reheating.
Q: How do I make this lower calorie?
A: Use half-and-half instead of heavy cream, reduce the cream volume, or substitute Greek yogurt stirred in off the heat for tang and creaminess.
Conclusion
This Slow Cooker Chicken Pot Pie Pasta is a dependable, comforting dinner that delivers pot pie flavor with less work and more family-friendly appeal. If you want another slow-cooker perspective on this comfort-food combo, try the Crock Pot Chicken Pot Pie Pasta from The Country Cook for a slightly different approach. For a noodle-forward, creamy slow-cooker take, see the Slow Cooker Chicken Pot Pie Noodles on What’s Mom Cookin’ for more inspiration.
Slow Cooker Chicken Pot Pie Pasta
Ingredients
Main ingredients
- 1 pound chicken breast, diced
- 1 cup carrots, diced
- 1 cup peas (frozen are fine)
- 1 cup celery, diced
- 1 onion chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups egg noodles
- 1 cup heavy cream
- to taste Salt and pepper
- 1 tablespoon olive oil
Instructions
Preparation
- Heat the olive oil in a large, sauté-capable slow cooker or skillet. Add the chopped onion and garlic and sauté for 1–2 minutes until fragrant.
- Add the diced chicken, carrots, and celery. Cook, stirring, until the chicken has some color — about 4–5 minutes.
- Transfer everything to the slow cooker (if you used a skillet). Pour in the chicken broth, then sprinkle in thyme, rosemary, salt, and pepper. Stir once to combine.
Cooking
- Cover and cook on low for 6 hours (or on high for 3–4 hours) until chicken is cooked through and vegetables are tender.
- About 30 minutes before serving, stir in the egg noodles and peas. Push them below the surface so they cook evenly.
- When the noodles are tender, stir in the heavy cream and heat through for 5–10 minutes. Taste and adjust seasoning.
- Serve warm in bowls with a grind of black pepper on top.
