If you love the warm, hearty flavors of a classic chicken pot pie but want an easier, fuss-free dinner, this Slow Cooker Chicken Pot Pie Pasta is exactly what you need. This recipe takes all the comfort of a traditional pot pie—creamy sauce, tender chicken, and hearty vegetables—and combines it with perfectly cooked pasta for a family-friendly meal that practically makes itself.
Why You’ll Love This Recipe
This dish is perfect for busy weeknights. The slow cooker does most of the work, so you can focus on other things while dinner simmers to perfection. Prep is minimal, with just some chopping of onions and cooking pasta towards the end, making it a low-stress option for any evening. Families and picky eaters alike will love it, and leftovers are perfect for lunch the next day.
The creamy, flavorful sauce clings to every piece of rotini, and the tender chicken soaks up all those delicious seasonings. Add in some simple pantry staples, and you have a complete meal ready without the hassle of a complicated recipe.
Common Questions
Do I need to add extra salt?
Not necessarily. The cream of chicken soup and bouillon already add a fair amount of salt. However, if you prefer more flavor, taste after combining the pasta and add a little salt if needed. Using low-sodium or no-sodium versions of ingredients is a great option if you want to control the salt content.
What is Better Than Bouillon and can I substitute it?
Better Than Bouillon is a concentrated paste that adds rich chicken flavor to dishes. If you don’t have it, a standard bouillon cube can work as a substitute—just crush it before adding. While the flavor won’t be identical, it will still give you a tasty result.
Can I use a different type of pasta?
Absolutely! Any medium-sized pasta like penne, shells, bowtie, or rigatoni works well. Pasta with ridges can help the sauce stick better, enhancing each bite.
Can I cook the pasta directly in the slow cooker?
It’s best to cook the pasta separately to avoid overcooking. Adding pasta too early can result in a mushy texture. You can also use microwavable pasta for a quicker option.
What should I serve with it?
Biscuits, breadsticks, or a simple side salad and steamed vegetables pair beautifully with this dish. Frozen steamable veggies keep prep quick and easy.
How should leftovers be stored?
Store any leftovers in an airtight container in the fridge for up to three days. Freezing is not recommended, as the pasta and sauce can change texture after thawing.
Ingredients Needed
- 2 (10.5 oz) cans cream of chicken soup (low or no-sodium recommended)
- ½ cup finely chopped yellow onion
- 12 oz bag frozen mixed vegetables (peas and carrots work too)
- ½ tablespoon chicken Better Than Bouillon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- ½ teaspoon black pepper
- 1 ½ pounds chicken tenderloins (or thighs/breasts)
- 1 cup heavy cream (or full-fat milk/half and half)
- 8 oz rotini pasta (uncooked, measured)
- 1 teaspoon dried parsley (optional)
Optional: serve with biscuits or breadsticks on the side.
How to Make Slow Cooker Chicken Pot Pie Pasta
- Combine the base ingredients: In a 5-6 quart slow cooker, add the cream of chicken soup, chopped onion, frozen mixed vegetables, Better Than Bouillon, garlic powder, onion powder, poultry seasoning, and black pepper. Stir to combine.
- Add the chicken: Place chicken tenderloins on top and gently fold them into the mixture. Cover and cook on high for 3-4 hours, or on low for 6-8 hours.
- Cook the pasta: During the last 30 minutes of cooking, prepare the rotini according to package instructions. Drain and set aside.
- Shred the chicken: Remove chicken from the slow cooker and shred with two forks or chop into bite-sized pieces. Return the chicken to the crock pot and stir to combine.
- Finish the sauce: Pour in the heavy cream and mix well. Add the cooked pasta and gently stir until everything is evenly coated in the creamy sauce.
- Season and serve: Taste for salt and add in ⅛ teaspoon increments as needed. Sprinkle with dried parsley before serving for a pop of color.
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Combine base ingredients: In a 5-6 quart slow cooker, add cream of chicken soup, chopped onion, frozen mixed vegetables, Better Than Bouillon, garlic powder, onion powder, poultry seasoning, and black pepper. Stir to combine.
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Add chicken: Place chicken tenderloins on top and gently fold them into the mixture. Cover and cook on high for 3-4 hours or on low for 6-8 hours.
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Cook pasta: During the last 30 minutes of cooking, cook the rotini according to package instructions. Drain and set aside.
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Shred chicken: Remove chicken from slow cooker and shred with two forks or chop into bite-sized pieces. Return chicken to slow cooker and stir to combine.
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Add cream and pasta: Pour in heavy cream, stir to combine, then add cooked pasta. Mix gently until pasta is coated in the creamy sauce.
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Taste and season: Adjust salt in ⅛ teaspoon increments as needed. Sprinkle with dried parsley for garnish. Serve warm with optional biscuits or breadsticks.
Notes
- Salt adjustment: The soup and bouillon already add salt. Add more only after tasting to avoid over-salting.
- Pasta alternatives: Any similar-sized pasta like penne, shells, rigatoni, or bowtie works. Ridges on pasta help sauce cling better.
- Vegetable options: Frozen mixed vegetables are convenient, but peas and carrots or other preferred vegetables can be substituted.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended as pasta may become mushy after thawing.
- Make it lighter: Use half-and-half or full-fat milk instead of heavy cream for a lighter version without sacrificing creaminess.