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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


  • 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


  • 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!