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Slow Cooker Creamy Chicken Pasta Sauce Freezer Meal Recipe!

Slow Cooker Creamy Chicken Pasta Sauce Freezer Meal Recipe!

By Mona - Far From The Farm
December 4, 2025
Creamy slow cooker chicken pasta sauce you can prep as a freezer meal. Budget friendly comfort food perfect for busy weeknights! 
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Makes: 4 to 6 people
Approximate cost $8
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 to 6 people
Course: Dinner
Cuisine: American
Calories: 216
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Assemble the freezer meal
  • 3 - 4 large frozen chicken breasts
  • 2 cups water
  • 2 tbsp chicken bouillon powder - or 2 chicken stock cubes
  • 8 oz cream cheese - cubed into 8–10 chunks
  • 1 can cream of chicken soup
  • 1 packet Italian dressing mix - 0.7 oz, or about 2 tbsp homemade if you prefer
  • 2 tbsp dried parsley flakes - optional, but adds color and freshness, substitute for red pepper flakes if you want some heat instead
Slow Cooking
  • 1 tbsp cornstarch - for the cornstarch slurry
  • 3 tbsp water - for the cornstarch slurry

Equipment

  • Slow Cooker or Instant Pot that has the slow cooker function
  • Large freezer safe 2 gallon bag
  • Measuring cups and spoons
  • knife
  • cutting board
  • Mixing bowl
  • Tongs
  • small bowl for cornstarch slurry
  • Spoon

Method
 

Assemble the freezer meal
  1. Add the chicken breasts to your freezer bag.
    Pour in the 2 cups water, bouillon powder, cream cheese cubes, cream of chicken soup, Italian dressing mix and dried parsley. Move the bag around gently to coat everything.
    Press out excess air, seal, label, and freeze flat for up to 3 months.
Slow Cooking
  1. If you remembered to pull the bag out the night before, thaw it in the fridge on a plate or tray.
    Thawed gives the creamiest texture, but this recipe still works really well straight from frozen, so do not panic if you forgot.
  2. Lightly grease your slow cooker insert or your Instant Pot Pro insert if you are using the slow cooker function.
    If the bag is thawed:• Open the bag and pour everything into the pot.• Scrape out every bit of sauce so nothing goes to waste.
    If the bag is still frozen: Run the sealed bag briefly under cool water so the block loosens from the plastic. Tip the frozen block into the pot. Pour ¼ cup water around the sides of the block to help it settle and start melting. Do not add more than that or you will thin the creamy sauce too much. Put the lid on.
  3. Choose your cooking method. You can use a traditional slow cooker or the slow cooker function on the Instant Pot.
    Traditional slow cooker: 
    From thawed: cook on LOW for 5 to 6 hours
    From frozen: cook on LOW for 6½ to 7 hours
    Instant Pot slow cooker function. Remember this runs cooler than typical crockpots, so use HIGH always:
    From thawed: set to SLOW COOK on HIGH for 7 to 8 hours
    From frozen: set to SLOW COOK on HIGH for 8 to 9 hours
    By the end of the cook time the chicken should be cooked through and very easy to shred, and the sauce will look smooth and creamy.
  4. Use tongs to lift the chicken breasts out onto a chopping board or plate. Shred with two forks or in a stand mixer with the paddle for a few seconds.
  5. Most of the time the sauce will be thick enough as it is. If you want it a bit thicker you can take these steps whilst the chicken is removed:
    Turn the slow cooker to HIGH, or use the sauté setting if you are using the Instant Pot insert.
    In a small bowl, stir together 1 tablespoon cornstarch and 3 tablespoons cold water to make a smooth slurry.
    Stir the slurry into the pot and let it bubble for a few minutes, stirring now and then, until the sauce thickens to your liking.
    If it ever gets too thick, add a small splash of milk, cream, or stock and stir it through.
  6. Add the shredded chicken back into the slow cooker and stir so every piece is coated in the creamy Italian sauce. Taste and adjust salt or pepper if needed.
    Serve the creamy shredded chicken sauce over noodles, potatoes and finish with a sprinkle of dried parsley or grated Parmesan for a lovely hearty dinner.

Notes

  • If your chicken breasts are extra large, expect cook times to lean toward the longer end.
  • Reduced fat cream cheese works but won’t be quite as silky.
 

Storage

  • Freezer meal (uncooked): up to 3 months
  • Cooked leftovers: refrigerate 3 to 4 days
  • Cooked and frozen: up to 2 months
 

Related Recipes:

Grab the Instant Pot version of this recipe HERE!
 

Nutrition

Calories: 216kcalCarbohydrates: 6gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 58mgSodium: 786mgPotassium: 109mgFiber: 0.3gSugar: 3gVitamin A: 781IUVitamin C: 1mgCalcium: 75mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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