Slow Cooker Chicken Pot Pie Pasta

by

I stole this recipe for Slow Cooker Chicken Pot Pie Pasta from themagicalslowcooker.com. This slow cooker recipe is a delicious fall meal. Chicken is added to a slow cooker. Then chopped carrots, celery and onions are added. Seasonings and cream of chicken soup are added to the top of the vegetables. Next cubed cream cheese is added to the top before cooking for six hours. After cooking the chicken is removed and shredded, then returned to the slow cooker with cooked pasta and frozen peas. Everything is stirred together before serving. Because this meal cooks in the slow cooker you don’t need to worry about the meal burning.

The ingredients for this recipe are: 2 lbs boneless skinless chicken breasts, 21 oz cream of chicken soup, 2 cups diced carrots, 2 cups diced celery, 1 small onion, 1 ½ tsp Italian seasoning, 1 tsp salt, ¼ tsp ground black pepper, 8 oz cream cheese, 16 oz dried penne pasta and 1 cup frozen peas

Add the chicken breast to the slow cooker.

Next add the carrots, celery, onion and seasoning.

Then add the cream of chicken soup and cubed cream cheese on top, don’t stir.

Place the lid on the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 hours.

When the cooking time is near done, cook the pasta according to the package directions to your liking, but don’t overcook the pasta. While the pasta is cooking, remove the chicken and shred the chicken with 2 forks.

Then return the chicken to the slow cooker.

Strain the pasta and add to the pot pie mixture, then add the peas. Stir everything together.

Serve and enjoy!

If you liked this recipe for Slow Cooker Chicken Pot Pie Pasta then you can also try Crockpot Chicken Pot Pie, Chicken Pot Pie Casserole or Chicken Pot Pie.

Print

Slow Cooker Chicken Pot Pie Pasta

This slow cooker recipe is a delicious fall meal. Chicken is added to a slow cooker. Then chopped carrots, celery and onions are added. Seasonings and cream of chicken soup are added to the top of the vegetables. Next cubed cream cheese is added to the top before cooking for six hours. After cooking the chicken is removed and shredded, then returned to the slow cooker with cooked pasta and frozen peas. Everything is stirred together before serving.
Course Entree
Prep Time 25 minutes
Cook Time 6 hours
Servings 8 people

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 21 oz cream of chicken soup (two 10.5 oz cans), don’t add water
  • 2 cups diced carrots about 3 carrots
  • 2 cups diced celery about 3 ribs
  • 1 small onion diced
  • 1 ½ tsp Italian seasoning
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 8 oz cream cheese cubed

Adding later

  • 16 oz dried penne pasta
  • 1 cup frozen peas

Instructions

  1. Add the chicken breast to the slow cooker.
  2. Next add the carrots, celery, onion and seasoning. Add the cream of chicken soup and cubed cream cheese on top, don’t stir. No other liquid is needed for this recipe.
  3. Place the lid on the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 hours.
  4. When the cooking time is near done, cook the pasta according to the package directions to your liking, but don’t overcook the pasta.
  5. While the pasta is cooking, shred the chicken with 2 forks right in the slow cooker.
  6. Strain the pasta and add to the pot pie mixture, then add the peas. The peas will thaw and cook instantly.
  7. Stir and serve!