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Slow Cooker Creamy Chicken Pot Pasta
Slow Cooker Creamy Chicken Pot Pasta
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15m
Prep
250m
Cook
6
Servings
1K+
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A cozy, effortless comfort food dinner featuring tender chicken breast, aromatic veggies, and pasta cooked directly in a rich, creamy broth right in your slow cooker.
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6
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Ingredients
- ✓0.7 kg boneless, skinless chicken breasts
- ✓1 medium yellow onion
- ✓3 cloves garlic
- ✓2 medium carrots
- ✓2 stalks celery
- ✓720 ml low-sodium chicken broth
- ✓1 tsp dried thyme
- ✓1 tsp dried oregano
- ✓1 tsp salt
- ✓0.5 tsp black pepper
- ✓227 g cream cheese
- ✓227 g short dry pasta
- ✓240 ml frozen peas
- ✓120 ml heavy cream
- ✓120 ml grated Parmesan cheese
Double check recipes for accuracy.
Instructions
1
Place the bite-sized chicken breast pieces, diced yellow onion, minced garlic, sliced carrots, and sliced celery into the bottom of your slow cooker.
💡
Tip:Distribute the chicken evenly across the bottom so it cooks at a uniform rate.
2
Pour 600 ml of the chicken broth over the ingredients in the pot. Sprinkle with dried thyme, dried oregano, salt, and black pepper, stirring gently to combine the seasonings.
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Tip:Reserve the remaining half-cup of chicken broth for later if the pasta absorbs too much liquid.
3
Scatter the cubed, softened cream cheese over the top of the chicken and vegetable mixture. Cover and cook on Low for 3.5 to 4 hours (or on High for 2 hours) until the chicken is tender and the vegetables are soft.
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Tip:Do not stir the cream cheese in immediately; letting it sit on top allows it to melt smoothly into the sauce later.
4
Uncover the slow cooker and whisk the melted cream cheese into the hot broth until a smooth, uniform sauce forms. Stir in the dry short pasta and the remaining 120 ml of chicken broth.
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Tip:Ensure the pasta is mostly submerged in the liquid so it cooks evenly.
5
Cover and cook on High for 20 to 25 minutes, or until the pasta is tender (al dente) and has absorbed most of the liquid.
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Tip:Stir once halfway through this cooking window to prevent the pasta from sticking to the bottom.
6
Turn off the slow cooker. Stir in the thawed frozen peas and the heavy cream. Let it stand uncovered for 5 minutes to thicken slightly before serving, then garnish with grated Parmesan cheese.
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Tip:If the sauce is too thick, splash in a little extra warm chicken broth or milk.
📝Chef's Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or chicken broth to restore the creamy texture.
slow cooker
crockpot
comfort food
easy dinner
creamy chicken
one pot pasta
Crockpot
Creamy Chicken
pot
Pasta
Yumzy Culinary Collection
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