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Crockpot Chicken Pot Pie Pasta

A creamy, cozy dinner made in the slow cooker that combines tender chicken, mixed veggies, pasta, and a rich sauce, perfect for family nights and meal prep.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb boneless, skinless chicken breasts
  • 12 oz pasta (penne or rotini), cooked
  • 2 cups chicken broth Low-sodium for a healthier option
  • 2 cans cream of chicken soup Use low-fat for a healthier version
  • 1 cup heavy cream Can substitute with low-fat milk
  • 1/2 cup sour cream Can use reduced-fat version
  • 2 cups shredded mozzarella cheese
  • 1 bag frozen mixed vegetables
Seasonings
  • salt to taste
  • black pepper to taste
  • garlic powder to taste
  • onion powder to taste
  • Kinder’s Buttery Garlic & Herb seasoning to taste

Method
 

Preparation
  1. Place the chicken breasts in the crockpot and season generously with salt, pepper, garlic powder, and onion powder.
  2. Pour the frozen mixed vegetables over the chicken and sprinkle with Kinder’s Buttery Garlic & Herb seasoning.
  3. Add the chicken broth and both cans of cream of chicken soup, then stir gently to distribute the soup around the chicken.
Cooking
  1. Cover and cook on HIGH for 3 hours or LOW for 6–7 hours, until the chicken is very tender.
  2. Shred the chicken directly in the crockpot with two forks and stir to combine.
  3. Add the cooked pasta and fold it into the mixture.
  4. Stir in the heavy cream, shredded mozzarella, and sour cream until fully incorporated and creamy.
  5. Let the pasta sit uncovered for 10–15 minutes to thicken before serving.

Notes

Serve warm in bowls; pair with a green salad or steamed veggies. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Can be adapted for lower calorie or higher protein versions.