CREAMY GARLIC HERB CROCKPOT CHICKEN & PASTA
Prep time: 10 minutes
Cook time: 4–6 hours
Serves: 4–6
INGREDIENTS
4 boneless skinless chicken breasts
2 cups dry pasta shells (or penne / rotini)
2 cups heavy cream (or cooking cream)
1 cup chicken broth
1 cup grated Parmesan cheese
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons cream cheese (for extra richness, optional)
2 tablespoons chopped parsley (optional)
INSTRUCTIONS
- Place chicken breasts in the bottom of the slow cooker.
Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, onion powder, and Italian seasoning. - In a bowl, whisk together heavy cream, chicken broth, minced garlic, Parmesan cheese, and cream cheese if using.
- Pour the creamy mixture over the chicken.
- Add butter pieces on top.
- Cover and cook:
Low for 5–6 hours
or
High for 3–4 hours
Until chicken is very tender. - Remove chicken and slice or shred it lightly.
- Cook pasta separately in boiling salted water until just al dente. Drain.
- Add cooked pasta into the slow cooker and stir well to coat with the sauce.
- Return chicken to the pot and gently mix everything together.
- Cover and cook 10–15 minutes more so pasta absorbs the sauce.
- Sprinkle with parsley and extra Parmesan before serving.
OPTIONAL ADD-INS
½ cup mushrooms
1 cup spinach
½ cup sun-dried tomatoes
½ teaspoon chili flakes for heat
TASTE & TEXTURE
Creamy
Garlicky
Herby
Tender chicken
Rich cheesy sauce