In the heart of the Midwest, there’s an unspoken rule: when the wind howls and the chores are done, you need something bubbling away to make it all feel right. Growing up, that something was always Mom’s chicken pot pie — flaky crust, steamy filling, the whole works. It took forever, though, and truth be told, some nights I just don’t have that kind of time.
So here’s what I do instead: Slow Cooker Chicken Pot Pie Pasta. All the cozy goodness, none of the fuss. You toss it together, go about your day — check the garden, feed the chickens, fold the laundry you swore you’d put away two days ago — and come suppertime? The whole house smells like a warm hug.
Why You’ll Love This One
I mean, who wouldn’t?
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Set it and forget it: The slow cooker is your secret weapon here.
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Same pot pie flavor: Creamy, rich, loaded with veggies — just in noodle form.
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Easy on the wallet: Frozen veggies, leftover chicken — done.
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Picky eater proof: Even my grandkids scrape the pot clean.
What You’ll Need
Nothing fancy — just good, honest pantry stuff:
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2 cups cooked chicken breast, chopped up (grab a rotisserie if you’re in a pinch)
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1 cup frozen peas and carrots (don’t sweat if you’ve got just one or the other)
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1 cup frozen corn (I’ve been known to toss in more — who’s counting)
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1 small onion, chopped nice and fine
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3 garlic cloves, minced (I don’t measure garlic with a ruler, do you?)
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3 cups chicken broth
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1 cup heavy cream (or milk if that’s what’s in the fridge)
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8 oz cream cheese, softened (don’t skip this — it’s the magic)
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1 tsp dried thyme
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1 tsp dried parsley
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Salt & pepper, to taste (taste it before serving — always)
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8 oz egg noodles (or bowties, shells — whatever’s in the pantry)
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1/4 cup grated Parmesan (optional but so worth it)
How to Make It (No Stress)
Alright — pull out that slow cooker with the crack in the handle (I know you’ve got one).
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Pile it in: Chicken, peas, carrots, corn, onion, garlic — all in.
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Add the liquids: Pour in broth and heavy cream. Give it a stir.
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Cream cheese magic: Drop in the softened cream cheese in big spoonfuls — it’ll melt as it cooks.
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Season it up: Sprinkle thyme, parsley, a pinch of salt and pepper. Stir it one more time.
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Lid on, feet up: Set to low for 4–6 hours. Go live your life — the slow cooker’s got this.
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Pasta time: About 30 mins before you’re ready to holler “Supper’s ready!”, cook your noodles per the box. Drain.
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Stir it all together: Add noodles and Parmesan to the slow cooker — mix it around till every noodle’s wearing that creamy sauce like a blanket.
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Taste & tweak: More salt? More cheese? A little pepper? Go for it.
What to Serve with It
This stuff’s hearty, but you know how we Midwesterners are — we like a proper plate.
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A crisp green salad: Maybe with cucumbers and cherry tomatoes from your garden — if the rabbits didn’t get to them first.
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Good bread: Something crusty to soak up the sauce — or soft dinner rolls like Grandma used to bake.
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Sweet finish: Apple pie, peach cobbler, or just plain ol’ vanilla ice cream. We’ve earned it.
Leftovers — If You’re Lucky
Got any left? You must have teenagers who eat like birds.
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Store it in an airtight container up to 4 days — fridge only, don’t freeze pasta in sauce unless you like mush.
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Reheat with a splash of milk so it doesn’t dry out — microwave or low oven, your pick.
