Chicken Pot Pie Pasta (Slow Cooker)

Name: Chicken Pot Pie Pasta (Slow Cooker)
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts; 2 (10.5 ounce) cans cream of chicken soup; 1 cup chicken broth; 1/2 cup milk; 1 teaspoon poultry seasoning; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1 (10 ounce) package frozen mixed vegetables; 1 (12 ounce) package egg noodles; 1 cup shredded cheddar cheese

By:

Melissa

May 15, 2026

crock pot chicken pot pie pasta easy slow cooker

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Tuesday night in my small LA apartment kitchen often calls for something that cooks itself. My GE electric range is fine, but sometimes I just want to set it and forget it. This recipe is for those nights. It takes the familiar, comforting idea of chicken pot pie and turns it into a simple pasta dish, all made in the slow cooker. It’s a deconstructed version, meaning no crust to fuss with, just tender chicken, vegetables, and noodles in a creamy sauce. The slow cooker does most of the work, which is ideal for busy evenings when you still want a homemade meal.

Table of Contents show

Ingredients

Proteins

Boneless, skinless chicken breasts are the foundation here. Cutting them into roughly 1-inch pieces ensures they cook evenly and become tender in the slow cooker. You want them small enough to blend into the pasta but still substantial.

Pantry Staples

Cream of chicken soup creates the rich, familiar base for this dish. I typically use two cans for the right consistency. Chicken broth thins the sauce a bit, and a splash of milk adds to the creaminess. Poultry seasoning, black pepper, and garlic powder provide the classic savory notes.

Fresh & Frozen

Frozen mixed vegetables, the kind with peas, carrots, green beans, and corn, are convenient and work well. For the pasta, egg noodles are ideal. They absorb the sauce nicely without becoming mushy. Shredded cheddar cheese stirred in at the end provides a creamy finish.

Instructions

Prepare the Chicken

Start by cutting the boneless, skinless chicken breasts into pieces about one inch in size. You want them uniform so they cook through at the same rate in the slow cooker.

Combine and Cook

In your slow cooker, combine the chicken pieces with both cans of cream of chicken soup, the cup of chicken broth, and the half cup of milk. Stir in the poultry seasoning, black pepper, and garlic powder. Next, add the frozen mixed vegetables directly to the pot. Give everything a good stir to make sure the chicken is coated. Cover the slow cooker and set it to low for 4-6 hours, or high for 2-3 hours.

Add Pasta and Finish

Check the chicken after the cook time; it should be tender and cooked through. About 30 minutes before you plan to serve, stir in the egg noodles. They will absorb a good amount of the liquid as they cook. Re-cover the slow cooker and let it continue cooking until the noodles are tender. Sometimes, the noodles can stick together a bit if not stirred well, so give it a good mix after about 15 minutes. Finally, stir in the shredded cheddar cheese until it melts into the sauce.

Notes From My Kitchen

Nonna Rosa always said a meal is best when it’s simple but satisfying. This crock pot chicken pot pie pasta easy slow cooker recipe definitely fits that. I’ve found that using a good quality chicken broth, like Trader Joe’s organic free-range, makes a noticeable difference in the overall depth of flavor. One time, I tried adding the noodles too early, and they turned to mush; timing really is key for the pasta here. A little fresh parsley stirred in at the end, or even some chives, brightens everything up. We often eat this with a simple green salad on the side, just something light to balance the richness.

Variations

Protein Swaps

Shredded rotisserie chicken can be used for an even quicker prep time; just add it in with the other ingredients. Turkey breast, cut into cubes, also works well for a similar texture and flavor profile.

Vegetable Additions

Consider adding chopped celery or diced potatoes at the beginning of the cook time. A handful of fresh spinach stirred in during the last few minutes will wilt nicely.

Flavor Boosters

A pinch of dried thyme or a bay leaf added with the broth can deepen the savory notes. Smoked paprika offers a subtle warmth. For a sharper finish, a sprinkle of Parmesan with the cheddar cheese is good.

Storage

Leftovers of this crock pot chicken pot pie pasta easy slow cooker dish keep well in an airtight container in the refrigerator for up to 3-4 days. When reheating, I find a small splash of milk or broth helps to loosen the sauce. For freezing, portion into freezer-safe containers and store for up to 2-3 months. Be aware that the pasta texture can change slightly after freezing and reheating, becoming a bit softer.

Can I use different pasta?

Yes, smaller pasta shapes like ditalini, small shells, or elbow macaroni would work. Just be mindful that cooking times might vary slightly compared to egg noodles, so check for tenderness.

How to make it thicker?

If you prefer a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the slow cooker during the last 30 minutes of cooking, before adding the cheese.

Can I prep ahead?

You can chop the chicken and measure out the dry seasonings the night before. Combine the chicken, soups, broth, milk, and seasonings in the slow cooker liner and refrigerate. Add the frozen vegetables and pasta just before cooking.

Please note that the nutritional information provided is an estimate. Values can vary based on specific brands of ingredients used, particularly with items like chicken broth sodium content or the fat percentage in the cheddar cheese. This dish provides approximately 525 calories per serving, but this is a general guideline.