Slow Cooker Chicken Pot Pie Pasta
A hands-off slow cooker meal that combines the cozy flavors of chicken pot pie with creamy pasta, perfect for busy weeknights and picky eaters.
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.
Notes
Use rotisserie chicken to skip the 6-hour cook time. For lighter sauce, swap half-and-half for heavy cream, but expect thinner consistency. Gluten-free noodles work; adjust cooking time per package directions.