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Creamy Crock Pot Chicken Pot Pie Pasta For Busy Weeknights In A

Creamy Crock Pot Chicken Pot Pie Pasta for Busy Weeknights

Creamy Crock Pot Chicken Pot Pie Pasta for Busy Weeknights combines tender chicken, rotini, vegetables, and savory pot pie sauce in one slow cooker.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 382
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound boneless skinless chicken breasts about 2 large
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon dried thyme crushed lightly
  • 1/2 teaspoon garlic powder not garlic salt
  • 1 medium yellow onion diced
  • 10.5 ounces condensed cream of chicken soup 98% fat-free
  • 1 1/2 cups chicken broth low sodium, divided
  • 6 ounces rotini uncooked
  • 2 cups frozen peas and carrots keep frozen
  • 1/2 cup milk 2%

Equipment

  • 6-Quart Slow Cooker
  • Cutting board
  • Chef'S Knife
  • Two Forks
  • measuring cups and spoons

Method
 

  1. Place the chicken breasts in the slow cooker. Season with 3/4 teaspoon salt, black pepper, thyme, and garlic powder.
  2. Scatter the onion over the chicken. Add the condensed soup and 1 cup chicken broth, stirring the liquids around the chicken.
  3. Cover and cook on LOW for 3 1/2 hours, or until the chicken reaches 165°F and pulls apart easily.
  4. Transfer the chicken to a cutting board, shred it with two forks, and return it to the slow cooker.
  5. Switch the slow cooker to HIGH. Stir in the rotini, frozen peas and carrots, remaining broth, and remaining salt.
  6. Press the pasta just below the liquid. Cover and cook for 20 minutes.
  7. Stir well, then cook for another 10 minutes, or until the rotini is just tender. Add a splash of broth if the pasta looks dry.
  8. Turn off the slow cooker. Stir in the milk and rest uncovered for 5 to 10 minutes, until the sauce coats the pasta.

Notes

Refrigerate leftovers for up to 3 days and reheat gently with a splash of broth or milk. For the best freezer texture, freeze the cooked chicken and sauce without the pasta for up to 2 months. Boneless chicken thighs may replace the breasts, but trim excess fat before cooking.