With my three pregnancies, I CRAVED marinated artichokes,
probably because of the tangy-ness!
I also craved steak, hamburgers, roast beef sandwiches and skittles. 😀

I can’t blame weight gain on pregnancy though, I seemed to gain my extra pounds between children, when I stopped nursing.  I think I got used to generous portions during the pregnancy (after morning sickness), and also during nursing, when I could eat lots with no ill effects, and it was hard to cut back when I didn’t need all those calories.
Is that just me, or did that happen to anyone else? 😛

Anyway….back to this yummy recipe for Crockpot Chicken and Artichoke with Pasta, which I modified from Easy Slow Cooker Cookbook.  (Affiliate link for your convenience. Click here to read my full disclosure policy.)
It is delicious and creamy and so easy, and it makes it’s own sauce as it cooks!

INGREDIENTS:

• 1 1/2 pounds chicken breast tenders (no skin)
• One 15 ounce can quartered artichoke hearts
• 3/4 cup roasted red peppers, chopped
• 1 Tablespoon Worcestershire sauce
• One 10.75 ounce can of cream of chicken soup
• 4 cups cooked pasta (I used Gemelli)

INSTRUCTIONS:

• Spray your crockpot with cooking spray, and lay your thawed
  chicken breast tenders in the bottom.
• Then add the cream of chicken soup, artichokes,
  red peppers and Worcestershire sauce.
• You can drain the artichokes and peppers if you want,
  but I don’t think it makes a difference. Give it all a light stir to combine.

• Depending on how hot your crockpot runs, cook on low for 6-8 hours,
  or on high for 4-6 hours, or till chicken is falling apart it’s so tender.

  

• Just before you’re ready to eat,
  cook up your pasta according to package directions, and drain.

  

• You can either mix your pasta (4 cups of it) in with the chicken mixture,
  or serve the chicken mixture as a sauce over your pasta!

Crockpot Chicken and Artichoke with Pasta

 

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Prep time

10 mins

Total time

10 mins

 

Author: Joyful Homemaking

Recipe type: Dinner

Serves: 4-6

Ingredients

• 1½ pounds chicken breast tenders (no skin)
• One 15 ounce can quartered artichoke hearts
• ¾ cup roasted red peppers, chopped
• 1 Tablespoon Worcestershire sauce
• One 10.75 ounce can of cream of chicken soup
• 4 cups cooked pasta (I used Gemelli)

Instructions

1. Spray your crockpot with cooking spray, and lay your thawed chicken breast tenders in the bottom.Then add the cream of chicken soup,
2. artichokes, red peppers and Worcestershire sauce. You can drain the artichokes and peppers if you want, but I don’t think it makes a difference. Give it all a light stir to
3. combine.
4. Depending how hot your crockpot runs, cook on low for 6-8 hours, or on high for 4-6 hours, or till chicken is falling apart it’s so tender.
5. Just before you’re ready to eat, cook up your pasta according to package directions, and drain.
6. You can either mix your pasta (4 cups of it) in with the chicken mixture or serve the chicken mixture as a sauce over your pasta!

3.2.2807

We love this dish, it’s tangy, creamy and hearty,
and the chicken just falls apart it’s so tender!

Enjoy!

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