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Crock Pot Chicken Pasta

A creamy, comforting pasta dish with tender chicken, perfect for busy weeknights and meal prep.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Crock Pot
  • 2 cans cream of chicken soup
  • 0.5 cup finely chopped yellow onion
  • 1 bag mixed vegetables (12 ounces) can use frozen vegetables
  • 0.5 tablespoon chicken Better Than Bouillon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning
  • 0.5 teaspoon black pepper
  • 1.5 pounds chicken tenderloins
For the Pasta and Sauce
  • 1 cup heavy cream can substitute half-and-half for a lighter version
  • 8 ounces rotini pasta or any pasta shape you prefer
  • 1 teaspoon dried parsley (optional) for garnish

Method
 

Preparation
  1. In a 5-6 quart crock pot, add the cream of chicken soup, yellow onion, mixed vegetables, chicken Better Than Bouillon, garlic powder, onion powder, poultry seasoning, and black pepper. Stir until well combined.
  2. Place the chicken tenderloins into the mixture and gently stir to incorporate.
Cooking
  1. Cover and cook on high for 3-4 hours or on low for 6-8 hours.
  2. About 30 minutes before serving, cook the rotini pasta according to the package directions; drain well.
  3. Once the chicken is fully cooked, shred it right in the crock pot and stir to combine.
  4. Add the heavy cream and the cooked pasta to the pot, stirring until everything is evenly mixed. Taste and adjust salt, if needed.
Serving
  1. For a touch of color and freshness, sprinkle the dried parsley on top before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, it can be frozen in freezer-safe containers and labeled with the date.