Crock Pot Chicken Pot Pie Pasta

Crock Pot Chicken Pot Pie Pasta is a one-pot meal that feels like a treat. It uses simple ingredients you likely have on hand.

You can set it and forget it for most of the day, which is why it's perfect for those who need dinner ready without stress.

The result is a warm, satisfying dish that reminds you of home cooking with a twist.

This recipe is all about making a comforting meal with minimal effort and a few smart shortcuts.

About the Ingredients

1 pound (450g) boneless chicken breasts

Choose skinless chicken for a leaner meal. If you can’t find chicken breasts, use thighs or a mix.

1 cup (240ml) milk

Use whole milk for a richer flavor, or substitute with almond or oat milk for a dairy-free option.

1/2 cup (120ml) sour cream

Sour cream adds a creamy texture. If you don’t have it, use mayonnaise or Greek yogurt.

1 cup (200g) frozen mixed vegetables

Frozen veggies are quick and work well. If you prefer fresh, use peas, carrots, and corn.

1/2 cup (100g) shredded cooked chicken (optional)

Add extra chicken for more protein. If you don’t have it, skip it or use canned chicken.

1/4 teaspoon (1g) garlic powder

Garlic powder adds depth. Use fresh garlic if you prefer a stronger flavor.

1/4 teaspoon (1g) onion powder

Onion powder gives a mild, sweet base. If you don’t have it, skip or use a small amount of dried onion.

1/2 teaspoon (2g) salt

Salt enhances the flavor. Use less if you’re on a low-sodium diet.

1/4 teaspoon (1g) black pepper

Black pepper gives a nice kick. Use freshly ground if you have it.

12 oz (340g) elbow macaroni

Elbow macaroni holds sauce well. If you don’t have it, use any short pasta like ditalini or ziti.

2 tablespoons (30g) butter

Butter adds richness. Use olive oil if you want a lighter option.

2 tablespoons (30ml) olive oil

Olive oil helps cook the chicken and adds a mild flavor. Use butter if you prefer a more buttery taste.

Step-by-Step Instructions

1. Season the chicken

Season chicken breasts with garlic powder, onion powder, salt, and pepper. This adds flavor and prevents them from tasting bland.

2. Sear the chicken

Heat olive oil in a pan over medium-high heat. Sear the chicken on both sides until golden brown, about 3 minutes per side. This locks in moisture.

3. Add veggies and butter

Place the chicken in the crock pot. Add frozen vegetables and butter. Mix well to coat the chicken and veggies.

4. Pour in the milk and sour cream

Pour in the milk and sour cream. Stir to combine everything. This creates a creamy base for the pasta.

5. Add pasta and cook

Add the elbow macaroni. Cook on low for 6-8 hours. The pasta will absorb the sauce and become tender.

6. Check for doneness

After 6 hours, check the chicken is fully cooked and the pasta is tender. Use a fork to test the chicken.

7. Adjust the sauce

If the sauce is too thick, add a little water or broth. If it’s too thin, let it cook a bit longer.

8. Serve warm

Serve the pasta warm, with a side of garlic bread. The bread adds a nice crunch to contrast the creamy dish.

Delicious Variations

• Use cooked bacon or sausage instead of chicken for a meaty twist.
• Swap the veggies for mushrooms, peas, or green beans for a different flavor.
• Add a cup of cooked rice for a heartier, more filling dish.
• Try using a different pasta like penne or fusilli for texture variety.

How to Store Crock Pot Chicken Pot Pie Pasta

Frequently Asked Questions

This Crock Pot Chicken Pot Pie Pasta is a great way to feel like you’ve made something special without much work. It’s perfect for a cozy night in or when you need to feed a few people quickly. Give it a try and let me know how it turns out for you.

Crock Pot Chicken Pot Pie Pasta

Crock Pot Chicken Pot Pie Pasta is a creamy, hearty meal that takes just 30 minutes of prep time and is perfect for busy weeknights.

15 minPrep time480 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 pound (450g) boneless chicken breasts
• 1 cup (240ml) milk
• 1/2 cup (120ml) sour cream
• 1 cup (200g) frozen mixed vegetables
• 1/2 cup (100g) shredded cooked chicken (optional)
• 1/4 teaspoon (1g) garlic powder
• 1/4 teaspoon (1g) onion powder
• 1/2 teaspoon (2g) salt
• 1/4 teaspoon (1g) black pepper
• 12 oz (340g) elbow macaroni
• 2 tablespoons (30g) butter
• 2 tablespoons (30ml) olive oil

📋 Instructions

1. 1Season the chicken — Season chicken breasts with garlic powder, onion powder, salt, and pepper. This adds flavor and prevents them from tasting bland.
2. 2Sear the chicken — Heat olive oil in a pan over medium-high heat. Sear the chicken on both sides until golden brown, about 3 minutes per side. This locks in moisture.
3. 3Add veggies and butter — Place the chicken in the crock pot. Add frozen vegetables and butter. Mix well to coat the chicken and veggies.
4. 4Pour in the milk and sour cream — Pour in the milk and sour cream. Stir to combine everything. This creates a creamy base for the pasta.
5. 5Add pasta and cook — Add the elbow macaroni. Cook on low for 6-8 hours. The pasta will absorb the sauce and become tender.
6. 6Check for doneness — After 6 hours, check the chicken is fully cooked and the pasta is tender. Use a fork to test the chicken.
7. 7Adjust the sauce — If the sauce is too thick, add a little water or broth. If it’s too thin, let it cook a bit longer.
8. 8Serve warm — Serve the pasta warm, with a side of garlic bread. The bread adds a nice crunch to contrast the creamy dish.

👨🍳 Chef's Note: This recipe is best when the chicken is fully cooked and the pasta is tender. A little patience makes it all worth it.

Servings: 6

Cuisine: American

Course: Main Course

Simple RecipesCooker495 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat