All the cozy chicken pot pie vibes—tender chicken, carrots, peas, and thyme—in a creamy slow-cooker pasta that’s weeknight-easy and family-friendly.

1 1/2–2 lb boneless, skinless chicken breasts or thighs

1 small yellow onion, diced

2 medium carrots, sliced (about 1 1/2 cups)

2 ribs celery, diced (about 1 cup)

2 cups low-sodium chicken broth

1 can (10.5 oz) cream of chicken soup

1 tsp poultry seasoning

1 tsp dried thyme (or 1 tbsp fresh)

1/2 tsp garlic powder

1 bay leaf (optional)

1 tsp kosher salt, 1/2 tsp black pepper (to taste)

1 cup milk or half-and-half, warmed

4 oz cream cheese, softened and cubed (optional, extra creaminess)

1 1/2 cups frozen peas

12 oz short pasta (wide egg noodles, rotini, or shells)

2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

Chopped parsley, for finishing (optional)

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Add chicken, onion, carrots, celery, broth, cream of chicken soup, poultry seasoning, thyme, garlic powder, bay leaf, salt, and pepper to the slow cooker; stir to combine.
Cover and cook on Low 4–6 hours (or High 2–3 hours), until the chicken is very tender.
About 20 minutes before serving, cook the pasta in salted water to al dente; drain.
Transfer chicken to a board and shred with two forks. Discard bay leaf; return shredded chicken to the slow cooker.
Stir in warmed milk (and cream cheese, if using) until smooth. For a thicker sauce, whisk in the cornstarch slurry, cover, and cook on High 10–15 minutes until slightly thickened.
Fold in frozen peas and the cooked pasta. Taste and adjust salt and pepper; let everything heat together 5 minutes.
Finish with parsley and serve warm.

Make it with turkey: Use turkey breast or leftover roast turkey; if using cooked meat, stir it in during the last 20 minutes to warm through.

Mushroom & herb: Add 8 oz sliced mushrooms at the start; finish with fresh thyme and a splash of sherry.

Veggie-forward: Stir in baby spinach with the peas, or add diced potatoes at the start for extra heartiness.

Dairy-free: Use dairy-free condensed soup and unsweetened oat/almond milk; skip cream cheese and thicken with slurry.

Gluten-free: Use GF condensed soup and GF pasta; cook pasta separately and fold in just before serving.

Stovetop shortcut: Simmer chicken, veggies, broth, and seasonings in a Dutch oven 20–25 minutes; shred, stir in dairy, and toss with hot pasta.

Texture tips: Add dairy at the end (warmed) and avoid boiling after to prevent curdling; loosen leftovers with a splash of milk or broth.