Slow Cooker Chicken Pasta
This slow cooker chicken pasta recipe is the perfect combination of tender chicken breasts, velvety pasta sauce, and softly cooked penne pasta.
Servings: 4
Calories: 803kcal
Ingredients
- 4 chicken breasts
- 1 onion chopped
- 2 cloves garlic crushed
- 400 g passata
- 2 tbsp tomato puree
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp ground black pepper
- 300 ml chicken stock
- 400 g penne pasta
- 200 g light cream cheese
Instructions
- Add the chicken to the slow cooker followed by the onion, garlic, passata, tomato puree, dried oregano, smoked paprika, ground black pepper and chicken stock. Stir everything together.
- Put the lid on the slow cooker and cook on low for 6 hours or high for 3 to 4 hours.
- Stir in the cream cheese.
- Add the pasta and submerge it under the liquid. If fresh pasta, cook on high in slow cooker for about 15 minutes, if dried pasta, cook on high for about 45 minutes or until softened.
- Optionally stir in some fresh basil leaves and top with grated parmesan cheese.
Notes
If the sauce looks a little dry after adding the dried pasta, stir in an extra 50–100ml hot stock or boiling water, just enough to lightly cover the pasta. Add a little at a time rather than too much.
Dried pasta absorbs more liquid than fresh pasta. If using fresh pasta, you may not need any extra liquid and the cooking time will be shorter (around 15–20 minutes).
Once the pasta is tender, turn the slow cooker off promptly, as dried pasta will continue to absorb liquid as it sits.
Nutrition
Calories: 803kcal | Carbohydrates: 94g | Protein: 68g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 173mg | Sodium: 552mg | Potassium: 1764mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1021IU | Vitamin C: 17mg | Calcium: 137mg | Iron: 4mg
