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Bowl of Crockpot Chicken Broccoli Pasta topped with grated cheese and parsley on a rustic wooden table

Crockpot Chicken Broccoli Pasta

This Crockpot Chicken Broccoli Pasta is a time-saving, creamy and cheesy dinner perfect for busy nights. With minimal prep and effortless slow cooking, it's a delightful family favorite.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs. chicken breasts
  • 21 oz. cream of chicken soup (two small cans, do not add water or milk)
  • 8 oz. cream cheese
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 small white onion, diced
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 3-4 cups broccoli florets (about one large head)
  • 8 oz. sharp cheddar cheese, divided (grated from a block)
  • 8 oz. cavatappi pasta (half of a 16 oz. box), cooked according to package directions

Method
 

  1. Place the chicken breasts, cream of chicken soup, cream cheese, carrots, celery, onion, and all seasonings in the slow cooker.
  2. Cover and cook on low for 6 hours. Walk away and let your crockpot do its magic!
  3. After 6 hours, shred the now-tender chicken directly in the slow cooker using two forks.
  4. Stir in the fresh broccoli florets. Turn the slow cooker to high and cook for an additional 1 hour, or until the broccoli is tender to your liking.
  5. About 30 minutes before the broccoli is cooked, boil your pasta on the stovetop according to package directions. Drain well.
  6. Once the broccoli is ready, stir the cooked pasta into the slow cooker. Add half the grated cheddar cheese and mix gently to combine.
  7. Serve the pasta warm and top with the remaining grated cheddar for a cheesy garnish.

Notes

Optional recipe notes or tips.