This week’s recipe is a snap to throw together, and is a great dinner idea for when you’d rather be doing anything but cooking. Now, I must admit, my kids would rather have noodles with butter instead of a pasta with any nutritional value, but I’m a pretty mean mom, and I insist on protein and vegetables from time to time. This Crock Pot Chicken Artichoke Pasta is a meal everyone eats, and is really not much more work than butter noodles. I modified it from Add a Pinch, and actually made it twice, because I forgot to take a picture the first time. No one is complaining about having to eat tasty pasta twice, I’ll tell you that much.
I’ll keep Crock Pot Chicken Artichoke Pasta in mind when my meals need to be more creative (like before payday) because these ingredients are ones I often have on hand, and when I’m out of artichoke hearts, I can substitute another vegetable for my kids to try and eat around.
Crock Pot Chicken Artichoke Pasta
- 1 lb boneless, skinless chicken breasts or thighs
- 1 10 ounce can artichoke hearts, drained
- 1 10 ounce can diced Rotel tomatoes, undrained
- ½ medium onion, diced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp oregano
- 10 ounces cheddar cheese, diced
- ¼ cup Parmesan cheese, grated
- ¼ cup heavy cream
- uncooked pasta
- Combine chicken, artichokes, tomatoes, onion, and spices in slow cooker.
- Cover, cook on LOW for 5-6 hours or HIGH 3-4 hours.
- About 30 minutes before cook time is over, stir the uncooked pasta.
- Cover and continue cooking until pasta is done.
- Stir in cheese and cream, and cover one more time until cheese is melted.
- Give it one more stir to combine everything and serve.
My parents watched the kids today, and my hubby and I came home to this yummy dish in the crock. They used half breasts, half thighs which made a nice combo. We all agreed the dish was much better with a bit of salt and pepper added, and my dad felt it could use some “herbaceousness”, like maybe oregano. Would make again and play with the spices!
We really like this recipe. It was easy, and very flavorful. I used 4 frozen chicken breasts, and added the linguine noodles the last hour, so that the saucy liquid was all absorbed. I did add more salt and pepper, and oregano and tarragon, based on Kim’s comments. It was very good!!
This recipe is super versatile. Feel free to use different vegetables or spices, and it would work well with many types of pasta. I’ll definitely keep this one in mind when I’m trying to scrape up a meal with whatever I have on hand.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Chicken Artichoke Pasta.