Slow Cooker Chicken And Pasta Food

SLOW COOKER CREAMY CHICKEN PASTA

Steps:

• Season the chicken breasts with Italian seasoning, salt, pepper, garlic powder, onion powder, and red pepper flakes. Place them in an even layer in the bottom of a 6 or 7 quart slow cooker, then pour in marinara sauce. Fill the empty marinara sauce jar with water, close the lid, and give it a shake. Pour the water into the slow cooker.
• Add the lid, and cook on high for 3 to 4 hours. After that time, remove the chicken and either shred it or cut it into cubes. Return the chicken to the slow cooker along with the pasta noodles and heavy cream. Press the noodles down to ensure they are submerged in the liquid.
• Close the lid, adjust the setting to low heat, and cook for an additional 45 minutes to 1 hour depending on how firm you like the noodles cooked. Stir occasionally to make sure the noodles are evenly cooked.
• Serve hot with a side salad and garlic bread. Store leftovers in the refrigerator for up to 3 days.

SLOW-COOKER CREAMY TUSCAN CHICKEN PASTA

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, Italian seasoning, salt and pepper flakes.
• Stir in chicken. Cover; cook on High heat setting 1 1/2 to 2 hours or until chicken is cooked through (at least 165°F). Stir in pasta and tomatoes. Cover; cook on High heat setting 25 to 30 minutes or until pasta is tender, stirring twice.
• Stir in cream cheese and Parmesan cheese until cheeses melt. Stir in spinach until wilted. Let stand covered 5 to 10 minutes or until slightly thickened. Stir before serving.

SLOW COOKER CHICKEN AND PASTA

Steps:

• Mix together soups, mushrooms and onion.
• Season with salt, pepper and garlic to taste.
• Place in slow cooker.
• Place chicken breast on top of the soup mixture, season with salt, pepper, garlic and Tony's.
• Cook on high for 4- 5 hours, or low for 8- 10 hours.
• Cook noodles as directed and add to slow cooker at the last 20 minutes of cooking time.
• At this time add the butter if using.
• **If the mixture is thicker than you want it to be this is the time you add the milk or chicken broth to thin it to your desired consistency.

SLOW-COOKER GOLDEN CHICKEN PASTA

Steps:

• Turn a slow cooker to low and coat it with cooking spray.
• Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
• Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
• Just before serving: Cook the pasta according to the package directions.
• Serve the chicken with the pasta and garnish with the Parmesan and parsley.

SLOW-COOKER CHICKEN AND PASTA SOUP

Steps:

• Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.
• About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
• Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.