Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 2 cans cream of chicken soup, 10.5 ounce each
- 3 teaspoons garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 12 ounces frozen mixed vegetables
- 1/2 cup sour cream
- 8 ounces cream cheese, cubed
- 1 1/2 cups cheddar cheese, grated
- 16 ounces penne pasta or small noodle pasta
Instructions
- 1
Add the low-sodium chicken broth, cream of chicken soup, minced garlic, black pepper, Italian seasoning, paprika, onion powder, dried thyme, and frozen mixed vegetables to a crock pot. Whisk the ingredients until well combined.
⏱️ 5 min
- 2
Place the boneless, skinless chicken breasts into the sauce and vegetables. Toss to coat the chicken with the mixture.
⏱️ 2 min
- 3
Cover the crock pot and cook on high for 3 to 4 hours or on low for 5 to 6 hours. For this recipe, we will assume a 3.5-hour cook time on high.
⏱️ 210 min
- 4
Carefully remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
⏱️ 5 min
- 5
Add the sour cream, cubed cream cheese, and grated cheddar cheese to the pot with the shredded chicken and sauce. Stir until all ingredients are well combined and melted.
⏱️ 3 min
- 6
Cover the crock pot again and cook for an additional 30 minutes to allow the flavors to meld and the cheese to fully incorporate.
⏱️ 30 min - 7
Meanwhile, while the pot pie mixture finishes cooking, prepare the penne pasta or small noodle pasta according to the package directions until al dente. Drain the cooked pasta thoroughly.
⏱️ 10 min - 8
Add the cooked and drained pasta to the crock pot mixture. Toss until the pasta is completely coated with the creamy chicken pot pie sauce. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crock Pot Chicken Pot Pie
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 2 cans cream of chicken soup, 10.5 ounce each
- 3 teaspoons garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 12 ounces frozen mixed vegetables
- 1/2 cup sour cream
- 8 ounces cream cheese, cubed
- 1 1/2 cups cheddar cheese, grated
- 16 ounces penne pasta or small noodle pasta
Instructions
- 1
Add the low-sodium chicken broth, cream of chicken soup, minced garlic, black pepper, Italian seasoning, paprika, onion powder, dried thyme, and frozen mixed vegetables to a crock pot. Whisk the ingredients until well combined.
⏱️ 5 min - 2
Place the boneless, skinless chicken breasts into the sauce and vegetables. Toss to coat the chicken with the mixture.
⏱️ 2 min - 3
Cover the crock pot and cook on high for 3 to 4 hours or on low for 5 to 6 hours. For this recipe, we will assume a 3.5-hour cook time on high.
⏱️ 210 min - 4
Carefully remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
⏱️ 5 min - 5
Add the sour cream, cubed cream cheese, and grated cheddar cheese to the pot with the shredded chicken and sauce. Stir until all ingredients are well combined and melted.
⏱️ 3 min - 6
Cover the crock pot again and cook for an additional 30 minutes to allow the flavors to meld and the cheese to fully incorporate.
⏱️ 30 min - 7
Meanwhile, while the pot pie mixture finishes cooking, prepare the penne pasta or small noodle pasta according to the package directions until al dente. Drain the cooked pasta thoroughly.
⏱️ 10 min - 8
Add the cooked and drained pasta to the crock pot mixture. Toss until the pasta is completely coated with the creamy chicken pot pie sauce. Serve warm.
⏱️ 5 min