chicken pasta crock pot recipe
The Best chicken pasta crock pot recipe
Oh, you’re in for a treat with this chicken pasta recipe in the crock pot—it’s one of those simple, foolproof meals that feels like a labor of love without being a chore. I’ve been making this for years, and it’s always a hit, whether it’s a quick weeknight dinner or a make-ahead meal for a family gathering. The key is the slow cooking—it lets the chicken tenderize perfectly while the pasta soaks up all the flavor without overcooking. My kids will eat it straight from the crock pot, and my husband always asks if we can make it again because it’s just so easy and satisfying. Plus, it’s got that perfect balance of protein, veggies, and carbs, so it’s not just filling but actually good for you too.
I love this recipe because it’s adaptable—you can swap in whatever veggies you have on hand, adjust the seasonings to taste, and even use different types of pasta if you prefer. It’s also a great way to use up leftovers or prepped ingredients, so it’s not just a one-and-done meal. My family loves that it’s hearty enough for a big meal but still light enough to feel fresh. And the health benefits? Well, it’s packed with lean protein from the chicken, fiber from the veggies, and complex carbs from the pasta, so it keeps everyone full and energized without the heavy, greasy side effects. Plus, cooking in the crock pot means less cleanup, which is always a win in my book. It’s that kind of recipe that makes you feel like you’re doing something really good for your family without any extra stress.
Easy Chicken Pasta in Slow Cooker
A flavorful, one-pot meal featuring tender chicken, creamy pasta, and a savory tomato sauce, perfect for a quick and satisfying dinner. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 12 oz (340g) pasta (penne, fusilli, or rotini)
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded Parmesan cheese
- ½ cup grated Parmesan cheese
- 1 tbsp butter
- 1 (28 oz) can crushed tomatoes
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 tsp dried basil
- 1 tsp dried thyme
- ½ tsp red pepper flakes (optional)
- Fresh parsley, chopped
- Extra Parmesan cheese (for serving)
👨🍳Directions
-
1 In a skillet, heat olive oil over medium heat. Season chicken with garlic powder, oregano, salt, and pepper. Cook until no longer pink (~6-8 mins per side). Remove and set aside.
-
2 In the slow cooker, combine crushed tomatoes, minced garlic, diced onion, dried basil, thyme, and red pepper flakes. Stir well.
-
3 Add cooked chicken to the slow cooker and stir to combine. Cover and cook on LOW for 3 hours or HIGH for 2 hours.
-
4 While the chicken cooks, boil pasta according to package instructions. Drain and set aside.
-
5 After cooking the chicken, remove it from the slow cooker and set aside. In the same slow cooker, heat chicken broth and heavy cream until warm. Stir in butter and Parmesan until melted.
-
6 Return chicken to the slow cooker. Stir in the cooked pasta, ensuring everything is well-coated. Cook on HIGH for 10-15 minutes to heat through.
-
7 Garnish with chopped parsley and extra Parmesan cheese before serving.
🔧Equipment
- Slow cooker
- Large skillet
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Pasta in Slow Cooker Works
This chicken pasta crock pot recipe is always a lifesaver for busy weeknights or when you need a hearty meal that feels special without the fuss. It’s the kind of dish that comes together effortlessly, letting the flavors shine while keeping cleanup simple, and it never fails to bring everyone together—whether it’s a quick family dinner or a gathering where you want to impress without overcomplicating things. Plus, the tender chicken and creamy sauce make it a crowd-pleaser that’s just as good the first time as it is the tenth.
❓ Frequently Asked Questions About Chicken Pasta in Slow Cooker
1. What ingredients should I use to make the best chicken pasta in the crock pot?
For the best flavor, use 1 lb boneless, skinless chicken breasts or thighs, 12 oz fettuccine or any pasta you prefer, 2 cups low-sodium chicken broth, 1 cup heavy cream or half-and-half, 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, 1 small onion (diced), 3 garlic cloves (minced), 1 tsp dried oregano, ½ tsp black pepper, ½ tsp salt, 1 tbsp olive oil, and ½ cup frozen peas or spinach (optional). Season with garlic powder, red pepper flakes, and a pinch of thyme for extra depth.
—
2. How do I prevent the chicken from getting soggy in the crock pot?
To keep the chicken tender, avoid overcooking it—remove it from the pot after 3–4 hours (low setting) or 2–3 hours (high setting). Let it cool slightly, then shred or chop it before adding it back to the pot. Also, use a crock pot with a lid and stir occasionally to distribute heat evenly. If using chicken thighs, they stay juicier than breasts.
—
3. Can I make this recipe ahead of time and reheat it?
Yes! You can assemble the crock pot mixture the night before (except for the cheese), cover it, and refrigerate. Reheat on high for 1–2 hours or until steaming hot, stirring occasionally. If the sauce thickens too much, add a splash of broth or milk to loosen it. For extra creaminess, stir in a little heavy cream before serving.
—
4. What substitutions can I make for dairy-based ingredients?
If you’re avoiding dairy, try these swaps: – Heavy cream → Unsweetened almond milk, coconut milk, or cashew cream (add 1 tbsp cornstarch to thicken). – Mozzarella → Shredded dairy-free cheese or extra Parmesan for saltiness. – Parmesan → Nutritional yeast for a cheesy flavor. For a lighter version, reduce cream to ½ cup and add a splash of broth to balance.
—
5. How do I adjust the recipe for a larger batch?
For double the recipe, scale up ingredients proportionally: – Chicken → 2 lbs – Pasta → 24 oz – Broth → 4 cups – Cheese → 2 cups mozzarella, 1 cup Parmesan – Cream → 2 cups – Cook time → 4–5 hours (low) or 3–4 hours (high). Add extra veggies like bell peppers or zucchini if you like. If the sauce is too thin, simmer it off the heat for 10 minutes to thicken.
