Slow-Cooker Italian Chicken Pasta
An Italian style pasta dish cooked completely in the slow-cooker!
Servings: 6
Ingredients
- 3 cups Chicken Broth
- 1 Tablespoon Italian Seasoning (I used Frozen Pizza Seasoning because it was what I had)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Crushed Red Pepper Flakes
- 18-20 oz. boneless skinless Chicken Breasts or Thighs cut in 1 1/2-inch pieces
- 8 oz uncooked Pasta small shells, campanelle, rotini or other medium small pasta)
- 1/2 cup chopped drained oil-packed Sun-Dried Tomatoes with Herbs
- 16 oz canned Quartered Artichoke Hearts drained
- 8 oz Cream Cheese softened, cut into cubes, (or less to taste)
- 1 cup (4oz) shredded Parmesan Cheese
- 5 oz. Fresh Baby Spinach Leaves
Instructions
- Spray 5-quart slow cooker with cooking spray. In the slow cooker, mix broth, Italian seasoning, salt, and red pepper flakes.
- Stir in chicken. Cover and cook on High heat setting 1 1/2 hours or until chicken is cooked through.
- Stir in pasta, tomatoes and artichokes. Cover and cook on High heat setting 30 minutes or until pasta is tender, stirring twice at the 10 and 20 minute mark. At the beginning and at the stir times, make sure to turn over the mixture well and gently pat the pasta down into the liquid.
- Stir in cream cheese and Parmesan cheese until cheeses melt.
- Stir in spinach until wilted. Let stand covered 5 to 10 minutes or until slightly thickened. Turn off slow-cooker. Stir before serving.
Modifications
This whole recipe is a giant modification since I cooked the pasta in the slow-cooker. Yay! Another way for me to be able to cook pasta!