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!

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Crockpot Chicken and Artichoke with Pasta

Course dinner

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 -6

Author Joyful Homemaking

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!

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