Crock Pot Chicken Pot Pie Pasta

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts or thighs
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups frozen mixed vegetables
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon poultry seasoning
• 3 cups low-sodium chicken broth
• 1 can (10.5 ounces) condensed cream of chicken soup
• ½ cup heavy cream or half-and-half
• 12 ounces penne, rotini, or another short pasta
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

1. Prepare the Chicken

1. Start by trimming any excess fat from the chicken. Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Chicken thighs work particularly well because they remain tender and flavorful during slow cooking, but chicken breasts can also be used.
2. Add the diced onion and minced garlic around and over the chicken.

2. Add the Vegetables and Seasonings

1. Add the frozen mixed vegetables directly to the slow cooker. There is no need to thaw them first.
2. Sprinkle the thyme, parsley, rosemary, salt, black pepper, and poultry seasoning evenly over the ingredients. These herbs give the dish the familiar savory flavor associated with classic chicken pot pie.

3. Add the Creamy Base

1. Pour the chicken broth into the slow cooker. Add the condensed cream of chicken soup and gently stir the liquid around the chicken and vegetables.
2. Do not worry if the soup does not completely blend with the broth at this stage. It will become smooth and creamy as everything cooks together.
3. Cover the slow cooker with its lid.

4. Slow Cook the Chicken

1. Cook on LOW for 4–5 hours or on HIGH for approximately 2–3 hours , depending on the size and thickness of the chicken.
2. The chicken should reach an internal temperature of 165°F (74°C) and should be tender enough to shred easily.
3. Avoid overcooking the chicken, especially when using chicken breasts, because prolonged cooking can make them dry.

5. Shred the Chicken

1. Once the chicken is fully cooked, carefully remove it from the slow cooker and place it on a cutting board.
2. Use two forks to shred the chicken into bite-sized pieces. You can also chop it into small chunks if you prefer a heartier texture.
3. Return the shredded chicken to the slow cooker and stir it into the creamy vegetable mixture.

6. Add the Pasta

1. Now add the uncooked pasta directly to the slow cooker. Stir it well so that the pasta is coated with the creamy chicken mixture.
2. Cover again and cook on HIGH for about 20–30 minutes , stirring once or twice during cooking.
3. Cooking time can vary depending on the pasta shape and your slow cooker. Watch the pasta closely toward the end because you want it tender but not mushy.

7. Finish the Creamy Sauce

1. Once the pasta is nearly tender, stir in the heavy cream or half-and-half. Add the butter and mix thoroughly.
2. Next, sprinkle in the shredded cheddar cheese and Parmesan cheese. Stir until the cheese melts into the sauce and creates a smooth, creamy consistency.
3. If the sauce seems too thick, add a small amount of warm chicken broth. If it is thinner than desired, allow the pasta to sit uncovered for several minutes while stirring occasionally.

8. Garnish and Serve

1. Taste the pasta and adjust the seasoning with additional salt and black pepper if needed.
2. Sprinkle fresh chopped parsley over the top just before serving. For an extra pot-pie-inspired finish, you can also add a little extra Parmesan cheese.
3. Serve the pasta warm while the sauce is creamy and the cheese is melted.

Nutrition

Calories: 520 kcal · Protein: 36 g · Fat: 22 g · Carbohydrates: 48 g · Saturated Fat: 10 g · Fiber: 4 g · Sugar: 5 g · Sodium: 850 mg