Slow Cooker Chicken Pasta

This slow cooker chicken pasta is creamy, comforting, and perfect for busy days. Tender chicken thighs cook low and slow, then get tossed in a smooth cream cheese sauce and served over perfectly cooked pasta. Simple ingredients, reliable results, and great leftovers.

Course Dinner

Cuisine American

Keyword slow cooker chicken pasta

Prep Time 10

Cook Time 5

Servings

Calories 409kcal

Author Jesseca

Ingredients

1½ lb chicken thighs
1 Italian dressing seasoning packet
2-4 cloves garlic minced
8 oz cream cheese softened
1 can cream of mushroom soup
8 oz pasta cooked

Instructions

Place the chicken thighs in the bottom of the slow cooker in an even layer. Sprinkle the Italian seasoning packet and minced garlic evenly over the top.
Cover and cook on LOW for 4 hours, or until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
Remove the chicken, shred it using two forks, then return it to the slow cooker.
In a medium bowl, stir together the softened cream cheese and cream of mushroom soup until smooth.
Pour the sauce over the shredded chicken and stir until evenly combined.
Cover and cook on LOW for an additional 30 minutes to 1 hour, stirring once if possible, until the sauce is creamy and heated through.
While the sauce finishes, cook the pasta according to package instructions. Drain well.
Spoon the creamy chicken mixture over the cooked pasta and serve warm.

Notes

If the chicken does not shred easily after 4 hours, continue cooking in 30-minute increments on LOW until it’s tender. Slow cookers can vary, and slightly longer cook times are normal.
If the sauce feels too thick, stir in a splash of warm pasta water or milk before serving.
Chicken thighs are recommended for the best texture, but chicken breasts can be used if watched closely.
Always cook the pasta separately to avoid mushy noodles.

Nutrition