Perfect! Here’s a Slow Cooker Garlic Chicken Pasta recipe—creamy, garlicky, and full of comfort flavor. It uses chicken breasts and can be ready with minimal fuss.
Slow Cooker Creamy Garlic Chicken Pasta
Ingredients (4–6 servings)
- 2 lbs (900 g) boneless, skinless chicken breasts
- 12 oz (340 g) pasta (penne, fettuccine, or rotini)
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- 1 tsp dried Italian seasoning (or mix of oregano, basil, thyme)
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil or butter
- 2 cups (60 g) fresh spinach or peas (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the slow cooker
Place chicken breasts at the bottom. Add onion, garlic, Italian seasoning, salt, and pepper. Pour in chicken broth. - Slow cook the chicken
Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is fully cooked and tender. - Shred the chicken
Remove the chicken, shred it with two forks, and return it to the slow cooker. - Add cream and pasta
Stir in heavy cream, Parmesan cheese, and uncooked pasta. Add a little more broth if needed to ensure the pasta can cook. - Cook pasta in the slow cooker
Cover and cook on high for 25–30 minutes, stirring occasionally, until pasta is tender. - Add veggies (optional)
Stir in spinach or peas in the last 5 minutes of cooking for a pop of color and nutrition. - Serve
Garnish with fresh parsley and extra Parmesan. Serve hot.
💡 Tips:
- For extra garlic flavor, sauté the garlic in olive oil before adding it to the slow cooker.
- You can swap heavy cream for half-and-half for a lighter version.
- Leftovers store well in the fridge for 3–4 days and reheat beautifully.
If you want, I can make a one-pot version that only uses the slow cooker for everything, so the pasta absorbs the chicken and creamy sauce perfectly—no separate boiling needed.
Do you want me to do that version?
