Crockpot Marry Me Chicken Pasta
A creamy and savory one-pot meal featuring tender shredded chicken, sun-dried tomatoes, and chickpea pasta, all cooked effortlessly in a slow cooker.
Ingredients
Main ingredients
- 1.5 lbs boneless, skinless chicken breast Use fresh chicken for the best flavor.
- 8 oz chickpea pasta Gluten-free option.
- 1.5 cups low sodium chicken broth Helps control salt content.
- 8 oz reduced fat cream cheese Consider softening at room temperature for easier mixing.
- 1/2 cup half & half Adds creaminess.
- 3 oz sun-dried tomatoes Diced for flavor enhancement.
- 1/3 cup Parmesan cheese For mixing and garnishing.
- 1 tbsp garlic Minced, approximately 5-6 cloves.
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- Red pepper flakes Optional for garnish.
- Fresh basil Optional for garnish.
Instructions
Preparation
- Place the boneless, skinless chicken breasts in your slow cooker in a single layer.
- In a medium bowl, combine the low-sodium chicken broth, minced garlic, paprika, oregano, onion powder, salt, and pepper. Mix well.
- Stir in the diced sun-dried tomatoes into the broth mixture.
- Pour the seasoned broth over the chicken in the crockpot.
Cooking
- Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours.
- Shred the chicken directly in the crockpot using two forks.
- Incorporate the cream cheese and half & half into the pot and stir well.
- Cover and cook on low for an additional 20 to 30 minutes.
Final Steps
- Cook the chickpea pasta according to package instructions and drain.
- Once the chicken mixture is done, add the cooked pasta and Parmesan cheese into the crockpot and mix gently.
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Notes
Serve hot, garnished with additional Parmesan cheese, red pepper flakes, and fresh basil. Pairs well with a garden salad and garlic bread.