Slow Cooker Chicken And Pasta Recipes

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, Italian seasoning, salt and pepper flakes.
• Stir in chicken. Cover; cook on High heat setting 1 1/2 to 2 hours or until chicken is cooked through (at least 165°F). Stir in pasta and tomatoes. Cover; cook on High heat setting 25 to 30 minutes or until pasta is tender, stirring twice.
• Stir in cream cheese and Parmesan cheese until cheeses melt. Stir in spinach until wilted. Let stand covered 5 to 10 minutes or until slightly thickened. Stir before serving.

Steps:

• Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.
• In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.
• Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
• When about 15 minutes are left, cook and drain spaghetti as directed on package.
• Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.

Steps:

• Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.
• Cover and cook until chicken is no longer pink inside, about 3 hours.
• Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.
• Cook on High 1 more hour.
• Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.
• Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.

Steps:

• Mix together soups, mushrooms and onion.
• Season with salt, pepper and garlic to taste.
• Place in slow cooker.
• Place chicken breast on top of the soup mixture, season with salt, pepper, garlic and Tony's.
• Cook on high for 4- 5 hours, or low for 8- 10 hours.
• Cook noodles as directed and add to slow cooker at the last 20 minutes of cooking time.
• At this time add the butter if using.
• **If the mixture is thicker than you want it to be this is the time you add the milk or chicken broth to thin it to your desired consistency.

Steps:

• Turn a slow cooker to low and coat it with cooking spray.
• Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
• Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
• Just before serving: Cook the pasta according to the package directions.
• Serve the chicken with the pasta and garnish with the Parmesan and parsley.

Steps:

• Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.
• About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
• Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.