Slow Cooker Garlic Butter Chicken Pasta
98 CommentsOct 02, 2026
This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker Garlic Butter Chicken Pasta combines tender chicken thighs, carrots, peas, and rotini in a buttery garlic sauce. The chicken and vegetables cook in the crockpot, then you stir in cooked pasta at the end for an easy family dinner.
Chicken pasta recipes are so versatile and if you’re looking to put together a complete meal plan, add my Pesto Chicken Pasta and Slow Cooker Olive Garden Chicken Pasta to your list.
Table of Contents
- Why This Recipe is a Keeper
- The Ingredients
- How to Make Garlic Butter Chicken Pasta
- Tips and Variations
- Can I Cook the Pasta in the Slow Cooker?
- Should I Add Liquid to the Crockpot?
- How to Store and Reheat?
- Best Ways to Serve Slow Cooker Pasta
- More Slow Cooker Pasta Recipes
- Slow Cooker Garlic Butter Chicken Pasta Recipe
Featured Comment
"This was absolutely delicious! I make crockpot meals at work and this one was another hit for us at the office. I’ll make it for my family soon. Absolutely delicious."
- KURT
Why This Recipe is a Keeper
- One of the things you'll like most about this easy garlic butter chicken pasta is that it's a complete meal. Loaded with tender chicken, pasta, vegetables, and a homemade garlic butter sauce, you’ll barely have to lift a finger for dinner.
- This is a great meal to cook while you're not home; just add the cooked pasta and you're ready for dinner.
- It's a great meal for kids - it's got the buttery noodles they love, but also lots of protein and veggies.
- Want a version of this without pasta? Try my Garlic Butter Chicken and Veggies.
The Ingredients
Chicken: I use boneless, skinless chicken thighs for this; they make the pasta taste extra buttery.
Butter Sauce: Butter, garlic, thyme, basil, salt, and pepper make for a great sauce for the slow cooker pasta.
Vegetables: Carrots and onions cook all day with the chicken. Stir in the peas at the end.
How to Make Garlic Butter Chicken Pasta
- Place the thighs, carrots, onion, butter, and seasonings into the slow cooker.
- Cook until the chicken is ultra tender and shred.
- Add the cooked pasta and peas, stir and serve!
Tips and Variations
Less Butter: Reduce the butter slightly if you prefer, then add a splash of chicken broth at the end if the pasta needs more moisture.
Other Vegetables: You can add leeks, mushrooms, or green beans to this (add at the beginning of the cooking time).
Pasta Shape: This recipe is great with small pasta shapes like rotini; try bow-tie, penne, or wagon wheels for a change.
Chicken Swap: You can use chicken breasts instead of chicken thighs, though you may need to add a touch more butter before serving.
Can I Cook the Pasta in the Slow Cooker?
No, this recipe was tested with the pasta cooked on the stovetop. Cooking it directly in the slow cooker can give it a chalky texture or cause it to fall apart, so cook it separately before adding it.
Should I Add Liquid to the Crockpot?
No additional liquid is needed. The butter melts, and the chicken and vegetables release liquid as they cook.
How to Store and Reheat?
Transfer the cooled leftovers to an airtight container and refrigerate for 3–4 days. Reheat gently in the microwave or on the stovetop over medium-low heat, adding a splash of broth or water if needed to prevent dryness.
Best Ways to Serve Slow Cooker Pasta
Here is how my family enjoys this meal:
We typically eat this as-is! Yes, no sides, since this has all you need in one bowl.
You can add sides such as a green salad or bread to round out the meal.
Another option is to skip the pasta and serve the garlic butter chicken over a bed of steamed rice.
More Slow Cooker Pasta Recipes
Chicken Parmesan Pasta and Slow Cooker Million Dollar Spaghetti are rich, cheesy dishes perfect for pasta lovers craving comfort food.
Slow Cooker Chicken and Noodles is a cozy, old-fashioned favorite with tender chicken and thick egg noodles in a savory broth.
Slow Cooker Stuffed Shells and Creamy Pesto Chicken Pasta both bring bold, Italian inspired flavors with melty cheese and herby sauces that make dinner feel special with little effort. Or serve my Slow Cooker 40 Clove Garlic Chicken over angel hair pasta.
If you tried this Garlic Butter Chicken Pasta recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
How to Video
Ingredients
- 1 ½ lbs. boneless skinless chicken thighs
- 1 Tbsp. minced garlic
- 4 carrots, peeled and cut into slices about ½ inch thick
- 1 white onion, diced
- ½ cup salted butter, cut into slices
- 1 tsp. dried thyme
- 1 tsp. dried basil
- ½ tsp. sea salt
- ¼ tsp. pepper
- 1 cup frozen peas, ADD AT THE END
- 1 lb. rotini pasta, cooked al dente, ADD AT THE END
- Parmesan cheese for serving
Instructions
- Add the chicken, garlic, onion, carrots, butter, thyme, basil, salt, and pepper to the slow cooker.
- Cover and cook on LOW for 7-8 hours.
- When the cooking time is done, cook the pasta according to the package directions.
- Shred the chicken with two forks. Stir in the frozen peas and cooked, drained pasta. Cover until the peas are heated through, this will only take a few minutes.
- Sprinkle with Parmesan cheese and serve!
Sarah's Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
My kids (except for the youngest) and I don’t eat peas, it should be easy to cut them out, right?
Yes, you can leave them out.
Just serve any ingredient that some don’t want (cooked on the side) so those that want it can just at it to their liking! There is an easy answer to 90% of your questions with just a little thought. What’s the worst that could happen?
Love this recipe! I’ve made it several times! I just realized I bought penne pasta instead of rotini this time around. Do you think it will still work out the same?? Thanks!
Yes, any noodles work great except egg noodles.
So tasty and easy!! Easy for picky eaters!
Recipe is simple but needs doctoring for my taste. After shredding the chicken, I stirred in one package of Boursin cheese (garlic and fine herb), zest and juice of one lemon, a generous dose of Vegeta seasoning (which is a bit like chicken bouillon powder), fresh ground pepper and Parmesan. It was a bit more creamy that way.
What is the serving size ?
1/8 of the recipe. I do not figure out the exact size.
I added too much chicken broth prior to the noodles. I was afraid it was going to burn without any liquid. Novice cook. How can I thicken it when I get ready to add the noodles? Milk? Heavy cream? Thank you!
Hi! You can do heavy cream.
Would you cook this the same amount of time with chicken breast meat?
Yes, it will do fine.
Thank you!
This is usually how I poach my chicken breasts in the crockpot for sandwiches and salads to eat for the next four days (or I freeze some)…no added liquid unless I spritz with lemon juice…butter on bottom and a little butter on top, with celery, onion and carrot (in large chunks and for flavor only). I usually season the breasts with a Garlic Herb blend an sometimes rub a tsp or so of Better than Bouillon Chicken base on pre-seasoning. It will makes it’s own broth while poaching (which I strain and freeze in ice cube tray!!!). If all pieces of breast are laying flat to the bottom, mine is usually cooked to 165-170F internal temp within 5 hours if they are medium size breasts, 1st hour on high. Very large breasts take about 2 hours longer. Next time I do this, I think I will try this recipe with the poached breasts and the sliced veggie as per recipe, but frozen peas will get a few minutes to cook before adding pasta. Usually when I do garlic butter pasta it is on the stove and we prefer homestyle egg noodles.
I’ve made this several times and the family likes it! I’m glad that it makes a lot, leftovers are a blessing!
I also have to commend you on your tasteful response to Alexa. I couldn’t believe what I was reading! Alexa needs learn some manners and learn how to be a lady. So crude!
My daughter and I are sat having this garlic butter chicken and we both are really enjoying it.it is really tasty and filling thank you we are looking to try more of you’re recipes thanks again Judith
A tad dry, but very good. I left out the carrots and added capers at the ends with the peas. Had almost a chicken picata taste.
Next time I’ll add a splash of chicken stock or extra butter
So good! I make this all of the time for dinner!
I am starting with a 3 cause I am actually going to make this dish today. I will re rate it after I have made it. I am so excited because I haven’t really cooked with a crock pot so it is good to start learning how to and learning new recipes.
going to make this tomorrow will comment on how it comes out
I made this today and its almost gone. Had it for early dinner. Sorry no photo but I came out delicious. Thank you