Crockpot Chicken Pot Pie Pasta

Crockpot Chicken Pot Pie Pasta. This yummy dish mixes chicken, veggies, and pasta in a slow cooker with a super creamy sauce. It’s like chicken pot pie but with fun pasta shapes! (50 words: Warm chicken breasts cook slow with broth, soups, garlic, and spices for big flavor. Frozen veggies add color and crunch. Cream cheese, cheddar, and sour cream make it extra smooth and tasty. Stir in cooked pasta at the end for a cozy family meal that’s easy to love.)

Ingredients

• 1½ cups chicken broth

• 2 cans cream of chicken soup (the kind with herbs)

• 2–3 cloves garlic, chopped small

• 1 tsp black pepper

• 1 tsp onion powder

• 1 tsp Italian seasoning

• 1 tsp garlic butter seasoning (if you want)

• ½ tsp ground thyme

• ½ tsp smoked paprika

• 12 oz frozen mixed veggies

• 1½–2 lbs chicken breasts without bones or skin

• 8 oz cream cheese, soft

• 8 oz mild cheddar cheese, shredded

• ½ cup sour cream (about 4 oz)

• 1 lb pasta, already cooked (penne, rotini, or shells are best)

Crockpot Chicken Pot Pie Pasta: Directions

1. Start the base: Dump chicken broth in the crockpot. Add the chicken soups. Mix in chopped garlic and all the spices.

2. Toss in veggies: Stir the frozen veggies so they mix well with everything.

3. Cook the chicken: Put chicken breasts in the mix. Push them down to cover with sauce. Cover it and cook on high for 4 hours.

4. Shred the chicken: Take out the chicken. Pull it apart with two forks. Put the pieces back in the pot.

5. Add creamy stuff: Mix in soft cream cheese, shredded cheddar, and sour cream. Cover and cook on high for 30 more minutes until it’s all melty and smooth.

6. Mix in pasta: Add the cooked pasta. Stir so every piece gets covered in the thick, yummy sauce.