Easy Crockpot Chicken Pasta
A delicious and effortless meal combining tender shredded chicken, creamy melted cheese, and perfectly cooked pasta, perfect for busy weeknights.
Ingrédients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Can substitute with chicken thighs for richer flavor.
- 8 oz pasta (e.g., penne or rotini) Use gluten-free pasta if needed.
- 2 cups marinara sauce Opt for high-quality sauce for best flavor.
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese Use vegan cheese for a dairy-free option.
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
Preparation
- Gather all your ingredients. Rinse the chicken breasts under cold water and pat them dry. Sprinkle salt, pepper, and Italian seasoning on both sides of the chicken.
Cooking the Base
- Place the seasoned chicken breasts in the crockpot. Add the marinara sauce and chicken broth, stirring gently to combine.
Setting the Slow Cooker
- Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours.
Cooking the Pasta
- About 30 minutes before the cooking time is done, bring a pot of salted water to boil. Add the pasta and cook according to package instructions until al dente.
Shredding the Chicken
- Once the timer goes off, remove the chicken breasts from the crockpot and shred into bite-sized pieces.
Combining Ingredients
- Return the shredded chicken to the crockpot, add the cooked pasta, and mix gently to combine.
Adding Cheese
- Sprinkle the mozzarella cheese over the top of the mixture. Cover the crockpot for 5-10 minutes to allow the cheese to melt.
Serving
- Once the cheese has melted, give the dish one final stir and serve warm.
Notes
Store leftovers in airtight containers for up to three days. Can be frozen for up to three months. Reheat in the microwave or stovetop, adding broth if needed.