Pot pie filling was originally just leftover meat scraps in pastry—this pasta version skips 400 years of tradition.
Slow Cooker Low Carb Chicken Pot Pie Pasta
Indulge in a cozy bowl of our Slow Cooker Low Carb Chicken Pot Pie Pasta, where tender chicken meets hearty veggies and creamy goodness! This mouthwatering dish combines flavorful seasonings with zoodles for a guilt-free twist on a classic comfort food. Just toss everything into your slow cooker and let the magic happen—dinner has never been easier or more satisfying!
Prep
15
min
Cook
360
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(3)
- 3 chicken breasts
- 1 cup chicken broth (240 ml)
- 1 can cream of chicken soup
🥛Dairy & Eggs(2)
- 1 cup shredded cheddar (240 ml)
- 1 block cream cheese
🫙Pantry Staples(1)
- 1 bag of low carb pasta, boiled & drained
🧂Spices & Seasonings(1)
- 1 tsp each: Salt, pepper, garlic powder, paprika & onion powder (5 ml)
📦Other(1)
- 12 oz mixed vegetables, frozen or fresh (340 g)
👨🍳 Instructions
- 1
Cook all ingredients except your cheddar and pasta in a slow cooker for 6 hours on low.
- 2
Shred your chicken, stir in the pasta and cheddar. Cover until the cheese melts. Serve & enjoy!
💡 Pro Tips
- ✓Add the low-carb pasta during the final 15-20 minutes of cooking to prevent it from becoming mushy, as most alternative pastas break down faster than wheat pasta due to lower gluten content.timing15-20 minutes
- ✓Reserve 1/2 cup of the cooking liquid before adding cheese, then gradually whisk it back in to prevent the cheddar from seizing and becoming grainy due to temperature shock.technique1/2 cup liquid
- ✓Use block cheddar and grate it yourself rather than pre-shredded, as pre-shredded cheese contains anti-caking agents that prevent smooth melting and can create a gritty texture.ingredient
- ✓Shred chicken along the grain rather than against it for pot pie filling, as parallel fibers create longer strands that better mimic traditional pot pie texture and hold sauce more effectively.technique
- ✓If using shirataki or konjac noodles, rinse and dry-roast them in a pan for 2-3 minutes before adding to remove excess moisture that would dilute your sauce.ingredient2-3 minutes
Share this recipe
Prep
15
min
Cook
360
min
Serves
4
people
Level
beginner
Share this recipe
Pot pie filling was originally just leftover meat scraps in pastry—this pasta version skips 400 years of tradition.
Slow Cooker Low Carb Chicken Pot Pie Pasta
Indulge in a cozy bowl of our Slow Cooker Low Carb Chicken Pot Pie Pasta, where tender chicken meets hearty veggies and creamy goodness! This mouthwatering dish combines flavorful seasonings with zoodles for a guilt-free twist on a classic comfort food. Just toss everything into your slow cooker and let the magic happen—dinner has never been easier or more satisfying!
📝 Ingredients
Serves 4🥩Meat & Seafood(3)
- 3 chicken breasts
- 1 cup chicken broth (240 ml)
- 1 can cream of chicken soup
🥛Dairy & Eggs(2)
- 1 cup shredded cheddar (240 ml)
- 1 block cream cheese
🫙Pantry Staples(1)
- 1 bag of low carb pasta, boiled & drained
🧂Spices & Seasonings(1)
- 1 tsp each: Salt, pepper, garlic powder, paprika & onion powder (5 ml)
📦Other(1)
- 12 oz mixed vegetables, frozen or fresh (340 g)
👨🍳 Instructions
- 1
Cook all ingredients except your cheddar and pasta in a slow cooker for 6 hours on low.
- 2
Shred your chicken, stir in the pasta and cheddar. Cover until the cheese melts. Serve & enjoy!
💡 Pro Tips
- ✓Add the low-carb pasta during the final 15-20 minutes of cooking to prevent it from becoming mushy, as most alternative pastas break down faster than wheat pasta due to lower gluten content.timing15-20 minutes
- ✓Reserve 1/2 cup of the cooking liquid before adding cheese, then gradually whisk it back in to prevent the cheddar from seizing and becoming grainy due to temperature shock.technique1/2 cup liquid
- ✓Use block cheddar and grate it yourself rather than pre-shredded, as pre-shredded cheese contains anti-caking agents that prevent smooth melting and can create a gritty texture.ingredient
- ✓Shred chicken along the grain rather than against it for pot pie filling, as parallel fibers create longer strands that better mimic traditional pot pie texture and hold sauce more effectively.technique
- ✓If using shirataki or konjac noodles, rinse and dry-roast them in a pan for 2-3 minutes before adding to remove excess moisture that would dilute your sauce.ingredient2-3 minutes