Slow Cooker Chicken Pasta (Print Version)
# Ingredients:
01 -
3 pounds chicken thighs, skinless (bone in or boneless)
02 -
1 large carrot, diced
03 -
2 large celery stalks, diced
04 -
1 small onion, diced
05 -
2 large garlic cloves, minced
06 -
15 ounces can tomato sauce
07 -
3 cups low sodium chicken broth
08 -
2 teaspoons Italian seasoning
09 -
1/2 teaspoon salt
10 -
1/2 teaspoon ground black pepper
11 -
10 ounces spaghetti (regular, whole wheat or gluten-free)
12 -
1/3 cup Parmesan cheese, grated
13 -
1/3 cup parsley, dill or basil, finely chopped
# Instructions:
01 -
Add the diced carrots, celery, onion, minced garlic, tomato sauce, chicken broth, Italian seasoning, salt, and pepper to a large crockpot. Stir to combine all ingredients into a flavorful sauce base.
02 -
Place the skinless chicken thighs into the crockpot, making sure they're well covered with the sauce. Cover with the lid and cook on High heat for 3-4 hours or on Low heat for 6-8 hours, until the chicken is tender and fully cooked.
03 -
Once the chicken is cooked through, remove it from the crockpot. Shred the meat using two forks, discarding any bones if you used bone-in thighs. If your slow cooker was on Low, switch it to High heat at this point.
04 -
Return the shredded chicken to the crockpot. Break the spaghetti noodles in half and add them to the pot, stirring a few times to separate the noodles and ensure they're mixed with the sauce and chicken.
05 -
Cover and cook for about 30 minutes (less time for gluten-free spaghetti, especially brown rice pasta). Stir once halfway through to make sure the top noodles are covered with liquid. Cover again and continue cooking for another 10 minutes or until the spaghetti is tender.
06 -
Once the pasta is cooked to your desired tenderness, sprinkle with grated Parmesan cheese and chopped fresh herbs (parsley, dill, or basil). Stir to incorporate and serve hot.
# Notes:
01 -
This dish can be made with regular, whole wheat, or gluten-free spaghetti.
02 -
Gluten-free pasta, especially brown rice pasta, cooks faster and may become mushy if overcooked.
03 -
Leftovers can be refrigerated for up to 3 days but freezing is not recommended as pasta doesn't freeze well.