Crockpot Chicken and Artichoke with Pasta
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.
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
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 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!
We love this dish, it’s tangy, creamy and hearty,
and the chicken just falls apart it’s so tender!
Enjoy!
