Creamy Crockpot Chicken and Rotini Pasta

Creamy Crockpot Chicken and Rotini Pasta

This creamy crockpot chicken and rotini pasta is the ultimate comfort food that comes together with minimal effort. Perfect for busy weeknights, this one-pot wonder combines tender shredded chicken, perfectly cooked pasta, and a rich, cheesy sauce that everyone will love.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 pound rotini pasta
• 3 cups chicken broth
• 1 can cream of mushroom soup
• 1 cup heavy cream
• 2 cups frozen mixed vegetables
• 1 medium onion diced
• 4 cloves garlic minced
• 2 cups shredded cheddar cheese
• 2 tablespoons butter
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons cornstarch
• 3 tablespoons water

Instructions

1. Add chicken breasts, chicken broth, cream of mushroom soup, diced onion, and garlic to the slow cooker. Season with Italian seasoning, salt, and pepper.
2. Cook on low for 4 to 5 hours until chicken is tender and cooked through.
3. Remove chicken and shred it with two forks, then return to the slow cooker.
4. Cook rotini pasta according to package directions in a separate pot, then drain and add to the slow cooker.
5. Stir in heavy cream, butter, frozen vegetables, and cheddar cheese until the cheese melts and everything is combined.
6. Mix cornstarch and water together to make a slurry, then stir into the pasta mixture to thicken if needed.
7. Cook on low for another 30 minutes until heated through and creamy.

Practical Tips

Tip 1: Do not add the pasta until after the chicken is cooked, as it will absorb too much liquid if cooked the entire time. This ensures your pasta stays tender rather than mushy.

Tip 2: If your mixture seems too thin after adding all ingredients, the cornstarch slurry will help thicken it perfectly. Stir well and let it cook for the full 30 minutes to reach the desired consistency.

Tip 3: For extra flavor, add a splash of white wine or a teaspoon of Dijon mustard to the slow cooker along with the initial ingredients. You can also substitute the cream of mushroom soup with cream of chicken soup for a lighter taste.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of chicken broth or cream if the mixture has thickened too much. This dish can also be frozen for up to 2 months, though the pasta texture may change slightly upon thawing.

Common Questions

Can I use fresh pasta instead of rotini? Fresh pasta cooks much faster than dried pasta, so add it near the end of cooking to prevent it from becoming too soft. Cook it separately and add it just before serving for best results.

What if I don’t have cream of mushroom soup? You can substitute with cream of chicken soup or make a quick roux with butter and flour mixed with chicken broth to create a similar creamy base.

Can this be made on high heat? Yes, you can cook on high for 2 to 3 hours instead of low for 4 to 5 hours. Just monitor the chicken to ensure it doesn’t dry out, and reduce the final cooking time to 15 minutes after adding the pasta.