Slow Cooker Creamy Garlic Parmesan Chicken Pasta
Slow Cooker Creamy Garlic Parmesan Chicken Pasta
Ingredients
- 1 kg chicken thighs
- 1 brown onion, finely diced
- 4 garlic cloves, crushed
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cups chicken stock
- 250 ml thickened cream
- 250 g cream cheese
- 3/4 cup chopped sun-dried tomatoes
- 1 cup grated parmesan
- 2 cups baby spinach
- 300 g pasta, (penne, rigatoni or spirals)
- as needed grated parmesan, for serving
Instructions
- 1
Into the slow cooker, add the chicken thighs, finely diced brown onion, crushed garlic cloves, garlic powder, onion powder, dried Italian herbs, sea salt, black pepper, chicken stock, thickened cream, cream cheese, and chopped sun-dried tomatoes.
⏱️ 10 min
- 2
Pop the lid on the slow cooker and cook on LOW for 6–7 hours or on HIGH for 3.5–4 hours. For this recipe, we will use the HIGH setting for 3.5 hours for consistency in cook time calculation.
⏱️ 210 min
- 3
Once the cooking time is complete, carefully remove the chicken from the slow cooker and shred it using two forks.
⏱️ 5 min
- 4
Stir the sauce well in the slow cooker. Then, add the 1 cup of grated parmesan cheese and 2 cups of baby spinach, stirring until the spinach wilts.
⏱️ 5 min
- 5
Meanwhile, cook the 300g of pasta (such as penne, rigatoni, or spirals) according to the packet instructions until al dente. Drain the pasta well.
⏱️ 10 min
- 6
Return the shredded chicken to the slow cooker. Add the cooked and drained pasta to the slow cooker.
⏱️ 2 min
- 7
Toss everything together until the chicken and pasta are creamy, glossy, and beautifully coated with the sauce.
⏱️ 3 min
- 8
Serve the pasta immediately, garnished with extra grated parmesan cheese, because we don’t measure cheese with our hearts.
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Creamy Garlic Parmesan Chicken Pasta
- 1 kg chicken thighs
- 1 brown onion, finely diced
- 4 garlic cloves, crushed
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cups chicken stock
- 250 ml thickened cream
- 250 g cream cheese
- 3/4 cup chopped sun-dried tomatoes
- 1 cup grated parmesan
- 2 cups baby spinach
- 300 g pasta, (penne, rigatoni or spirals)
- as needed grated parmesan, for serving
Instructions
- 1
Into the slow cooker, add the chicken thighs, finely diced brown onion, crushed garlic cloves, garlic powder, onion powder, dried Italian herbs, sea salt, black pepper, chicken stock, thickened cream, cream cheese, and chopped sun-dried tomatoes.
⏱️ 10 min - 2
Pop the lid on the slow cooker and cook on LOW for 6–7 hours or on HIGH for 3.5–4 hours. For this recipe, we will use the HIGH setting for 3.5 hours for consistency in cook time calculation.
⏱️ 210 min - 3
Once the cooking time is complete, carefully remove the chicken from the slow cooker and shred it using two forks.
⏱️ 5 min - 4
Stir the sauce well in the slow cooker. Then, add the 1 cup of grated parmesan cheese and 2 cups of baby spinach, stirring until the spinach wilts.
⏱️ 5 min - 5
Meanwhile, cook the 300g of pasta (such as penne, rigatoni, or spirals) according to the packet instructions until al dente. Drain the pasta well.
⏱️ 10 min - 6
Return the shredded chicken to the slow cooker. Add the cooked and drained pasta to the slow cooker.
⏱️ 2 min - 7
Toss everything together until the chicken and pasta are creamy, glossy, and beautifully coated with the sauce.
⏱️ 3 min - 8
Serve the pasta immediately, garnished with extra grated parmesan cheese, because we don’t measure cheese with our hearts.