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Crockpot Creamy Chicken Pasta

Crockpot Creamy Chicken Pasta Recipe

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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 can (10.5 oz) cream of chicken soup
  • 4 oz cream cheese, cubed
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz dried pasta
  • 1 cup frozen peas

Method
 

  1. Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper, then arrange in the slow cooker. Whisk the soup and broth, pour over the chicken, and cook on low 4-5 hours or high 2-3 hours until the chicken reaches 165°F.
  2. Transfer the chicken to a board, shred with two forks, and return it to the crock. Stir in the cream cheese until melted.
  3. Cook the pasta in boiling salted water about 1 minute less than al dente, drain well.
  4. Fold the pasta and frozen peas into the slow cooker until everything is coated and the peas are heated through.
  5. Ladle into bowls and serve right away.

Notes

Cook time can be halved on high. The pasta will absorb liquid as it sits, so stir in a splash of milk or broth when reheating leftovers.