Creamy Tuscan Chicken Pasta Recipe (Slow Cooker)

Ingredients

  • 2½ cups (375 ml) chicken broth
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 2 oz (60 g) sliced mushrooms
  • 1/4 teaspoon crushed red pepper flakes
  • 1½pounds (720 g) boneless and skinless chicken thighs, diced
  • 1/2 pound (240 g) uncooked macaroni
  • 1/2 cup chopped drained oil-packed sun-dried tomatoes with herbs
  • 1/2 pound (240 g) cubed cream cheese
  • 1 cup shredded Parmesan cheese
  • 5 oz (150 g) fresh baby spinach leaves

Method

Step 1

Grease 6-quart (6 l) slow cooker with nonstick cooking spray. Pour in chicken broth, then add Italian seasoning, mushrooms, salt, and pepper flakes. Mix well.

Step 2

Stir in diced chicken. Cover the pot and cook on high-heat setting for 1½-2 hours or until chicken is cooked through.

Step 3

Open the lid and stir in pasta and tomatoes. Cover slow cooker and ontinue cooking on high-heat setting for a further 25-30 minutes or until macaroni is tender, stirring twice.

Step 4

Open the lid and add cubed cream cheese and Parmesan cheese. Stir until cheeses melt. Add spinach and mix until spinach wilted. Cover the pot and allow to stay for 5-10 minutes.

Step 5

Stir well before serving. Transfer to serving plates. Serve hot.