Slow Cooker Creamy Chicken Pasta

|
Berlys kitchen

Slow cooker creamy chicken pasta

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Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tsp italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste
  • 24.5 oz marinara sauce, jarred or homemade
  • 24.5 oz water
  • 16 oz penne pasta, uncooked
  • 1 cup heavy cream

Equipment

  • slow cooker

Method
 

  1. Season the chicken breasts with Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and pepper, . Place them in an even layer in the bottom of a 6 or 7 quart slow cooker, then pour in marinara sauce.
  2. Fill the empty marinara sauce jar with water, close the lid, and give it a shake. Pour the water into the slow cooker.
  3. Add the lid, and cook on high for 3 to 4 hours. After that time, remove the chicken and either shred it or cut it into cubes.
  4. Return the chicken to the slow cooker along with the pasta noodles and heavy cream. Press the noodles down to ensure they are submerged in the liquid.
  5. Close the lid, adjust the setting to low heat, and cook for an additional 45 minutes to 1 hour depending on how firm you like the noodles cooked. Stir occasionally to make sure the noodles are evenly cooked.
  6. Serve hot with a side salad and garlic bread. Store leftovers in the refrigerator for up to 3 days.

Notes

*The noodles can go from crunchy to soft very quickly, so check them often. 
 
 
 
*Adjust the seasonings to your liking.
 
 
 
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.

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