How to Make It
Step 1: Load the Slow Cooker
Place chicken in the bottom.
Add onion, carrots, celery, and garlic over the top.
Pour in chicken broth. Stir in thyme, rosemary, pepper, salt, and cream of chicken soup.
Cover and cook:
Low for 6–7 hours, or
High for 3–4 hours
The chicken should be tender enough to shred easily.
Step 2: Shred the Chicken
Remove the chicken and shred it with two forks. Return it to the slow cooker.
At this point, your kitchen should smell like a farmhouse dream.
Step 3: Cook the Pasta Separately
About 20–25 minutes before serving, cook the pasta on the stove until just al dente. Drain and set aside.
Why separately?
Because pasta cooked too long in a slow cooker turns into mush. We want tender, not tragic.
Step 4: Make It Creamy
Stir in:
Heavy cream
Butter
Frozen peas
If you want it thicker (more pot-pie-like), add the cornstarch slurry and let it cook on high for 10–15 minutes until it thickens.
Step 5: Combine
Fold the cooked pasta into the slow cooker mixture. Stir gently until everything is coated in that creamy sauce.
Taste and adjust salt if needed.
What Makes It So Good?
The herbs give it that classic pot pie flavor.
The cream and butter add richness without making it overly heavy.
The pasta absorbs just enough sauce to feel indulgent.
No crust = no stress.
It’s hearty but not complicated. Comforting but practical.
Optional Upgrades (Because We’re Not Basic)
Add diced potatoes in the beginning for extra heartiness.
Stir in shredded cheddar at the end for a cheesy twist.
Top each bowl with buttery crackers for a “crust” vibe.
Sprinkle fresh parsley for a little color and freshness.
Storage & Leftovers
This reheats beautifully. Store in the fridge for up to 4 days.
When reheating, add a splash of milk or broth — pasta loves to soak up sauce overnight.
Slow Cooker Chicken Pot Pie Pasta is what you make when you want comfort food but don’t want to babysit it. It’s weeknight-friendly, family-approved, and feels like something your future self will thank you for.
