Slow Cooker Chicken and Pasta with Mushroom Sauce

Slow cooker chicken and pasta with mushroom sauce is a simple one-pot dish that’s full of flavor. It has all the flavors from a classic Italian dish, but it’s been simplified and made to be healthy. My mouth starts to water just thinking about the ingredients in this delicious dish!

What are the Benefits of Cooking with a Slow Cooker?

The health benefits of cooking with a slow cooker are numerous, but the most prominent ones are weight loss and reduced risk of chronic diseases.

A slow cooker is a great tool for healthy cooking because it allows you to cook for hours on end without worrying about the food drying out or burning. It also helps to cook food at lower temperatures, which preserves vitamins and nutrients from the food.

How Can I Store Leftovers?

Store pasta in a sealed container in the fridge for up to 2 days. The sauce will absorb too much moisture which can make it quite dense during reheating. To counter this, add a splash of broth, milk, or water to get back to the texture before cooking.

Slow Cooker Chicken and Pasta with Mushroom Sauce

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Ingredients

• 1 cup frozen chopped onions,thawed and drained
• 3 cups sliced fresh mushrooms
• 1 pound (480 g) chicken breasts tenderloins,cubed
• 3 tablespoons all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon instant chicken bouillon granules
• 1½ cups (370 ml) water
• 1 cup (250 ml) nonfat half-and-half
• 3 tablespoons sherry
• 8 oz (240 g) uncooked spaghetti,broken into small pieces
• 3 tablespoons nonfat Parmesan cheese

Method