Slow Cooker Chicken Pasta Recipe2021-03-09
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 2:30 h
- Ready In: 2:40 h
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat4.4 g
Trans Fat2.2 g
Unsaturated Fat1.5 g
Slow cooker chicken pasta recipe. Chicken breasts with marinara and barbecue sauces cooked in a slow cooker.
You can prepare the marinara sauce at home:
Homemade Marinara Sauce Recipe (Use For Slow Cooker Chicken Pasta Recipe)
Very simple only 5-ingredient sauce recipe.
Makes 2 cups (500 ml)
Ingredients: 28 oz (840 ml) can whole peeled tomatoes, 1 medium yellow onion, peeled and cut into half, 2 large garlic cloves, peeled, 2 tablespoons (30 ml) extra-virgin olive oil, 1 teaspoon (5 ml) dried oregano leaves, a pinch of crushed red pepper flakes, kosher salt
Instructions: In a medium saucepan, combine undrained tomatoes, onion halves, garlic, olive oil, oregano, and red pepper flakes. Mix well and bring the tomato mixture to a simmer over medium-high heat.
Reduce the heat to low and continue simmering, stirring occasionally with a wooden spoon to crush tomatoes, for about 45 minutes.
Remove the saucepan from the heat and discard cooked onion halves. Set aside. Using a slotted spoon, remove cooked garlic cloves from the sauce. Smash them with a fork, then return to the sauce.
Pour tomato sauce into a blender. Blend until smooth. Season with salt to taste. Transfer marinara sauce to the plastic container, then cover tightly and refrigerate until ready to use (for up to 4 days). Freeze for up to 6 months.
Use it for cooked pasta, or for the recipe above.
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Slow Cooker Chicken Pasta Recipe
- 1 ½ pounds (720 g) boneless and skinless chicken breasts
- 1/3 cup (80 ml) marinara sauce
- 1/3 cup (80 ml) BBQ sauce
- 1/4 cup (60 ml) chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- For the Pasta:
- 1/2 pound (240 g) cooked penne pasta
- 1 cup (250 ml) BBQ sauce
- 8 chopped green onions
- 1/2 pound (240 g) shredded Cheddar cheese
In a 6-quart (6 l) slow cooker, combine chicken, marinara sauce, 1/3 cup BBQ sauce, chicken stock, garlic powder, onion powder, and salt. Mix well.
Cover the pot and cook on a high-heat setting for 2-2½ hours or until chicken is tender.
Open the lid and stir in the cooked pasta, cheddar cheese, 1/3 cup more BBQ sauce, and green onions. Turn the pot off, then replace the lid and allow it to stay for 3 minutes or until the cheese is melted.
Remove cooked chicken pasta from the slow cooker and transfer to serving plates. Garnish with more cheese, green onions, and chopped fresh parsley if desired. Enjoy!