Slow Cooker Creamy Chicken Pot Pasta

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.

Pour 2.5 cups 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.

💡 Tip: Reserve the remaining half-cup of chicken broth for later if the pasta absorbs too much liquid.

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.

💡 Tip: Do not stir the cream cheese in immediately; letting it sit on top allows it to melt smoothly into the sauce later.

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 0.5 cup of chicken broth.

💡 Tip: Ensure the pasta is mostly submerged in the liquid so it cooks evenly.

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.

💡 Tip: Stir once halfway through this cooking window to prevent the pasta from sticking to the bottom.

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.

💡 Tip: If the sauce is too thick, splash in a little extra warm chicken broth or milk.