How to make Slow-Cooker Creamy Tuscan Chicken Pasta
INDIANAPOLIS (WISH) — A perfect family dinner night recipe given to use by Beth Erikson!
Slow-Cooker Creamy Tuscan Chicken Pasta
2 1/2 cups chicken broth (from 32-oz carton)
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 package (20 oz) boneless skinless chicken thighs or chicken breasts
8 ounces uncooked campanelle pasta (2-3/4 cups)
1/2 cup chopped drained oil-packed sun-dried tomatoes with herbs
1 package (8 oz) cream cheese, cut into cubes, softened
1 cup shredded Parmesan cheese (4 oz)
1 package (5 oz) fresh baby spinach leaves
- Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, Italian seasoning, salt and pepper flakes.
- Stir in chicken. Cover; cook on low heat setting 8 hours or until chicken is cooked through (at least 165°F). Shred chicken into large chunks. Stir in pasta and tomatoes. Cover; cook on high heat setting 25 to 30 minutes or until pasta is tender, stirring twice.
- 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. Stir before serving.
