Creamy Slow Cooker Chicken Pasta
This creamy slow-cooker chicken pasta is the perfect easy crockpot dinner! It's gluten-free, dairy-free, and even tomato-free.
Ingredients
- 1 lb chicken breast
- Salt & pepper
- ½ tsp each garlic powder onion powder, dried parsley and dried basil
- 1 jar daylight veggie pasta sauce
- 1 15 oz jar alfredo of your choice sub a dairy-free
- 8 oz gluten-free pasta dry
- Fresh parsley to serve
Instructions
- Lightly grease the base of your slow cooker with olive oil or avocado oil. Add the chicken breast to the base of the slow cooker and season with salt, pepper, garlic, onion powder, and herbs on both sides. Add the pasta sauces and stir to combine. Cover and cook on low for 7-8 hours. The chicken should be cooked through and easily shredded. Thoroughly shred the chicken into the sauce and mix well.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, reserving a small splash of pasta water. Strain the pasta and rinse.
- Add the pasta to the slow cooker and the pasta water, stirring to coat the pasta in the sauce. Serve topped with fresh parsley.
Notes
This recipe was developed with the two sauces linked, so the seasonings used to complement those flavors. If you swap out these sauces for a different option, I recommend seasoning further to taste!
You should also be able to use a pressure cooker method to cook this recipe, though I haven't tested it myself. I would cook it on high pressure for minimum 15-20 minutes.
Tried this recipe?Let us know how it was!