Crockpot Chicken Pasta

This hearty and comforting dish is a perfect choice for transitioning into cooler weather. As the days shorten and the air turns crisp, a warm, slow-cooked meal like this can be incredibly satisfying. This one-pot wonder requires minimal effort, making it ideal for busy weeknights or leisurely weekend afternoons. The combination of tender chicken, al dente pasta, and tangy sun-dried tomatoes creates a delicious and satisfying meal that's sure to warm you up from the inside out.

Instructions:

1. Place chicken and vegetable stock in the crockpot. Add julienne cut sun-dried tomatoes, 1/2 a large onion 2 tbsp of Oden's Kitchen All-Purpose seasoning and Oden's Kitchen Basic Blend to taste (I used 1/2 tbsp). Cover and cook on high for 3 hours or low for 6 hours.

   
   
   

   

   
   
   

2. Shred the chicken using meat claws or a hand mixer. We recommend leaving some thicker chunks of meat, but shred to your preference.

   
   
   

   

   
   
   
   
   

3. Stir in heavy cream and parmesan cheese. Add in a 1lb bag of Rummo Tubetti Rigati noodles, cover and cook on high for one more hour.

   
   
   

   

   
   
   
   
   

4. Serve warm. Top with more parmesan cheese.

   
   

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RECIPE/INGREDIENTS

Prep time: 5-10 minutes

Cook time: 4-7 hours

Crockpot Chicken Pasta

• 1 lb boneless, skinless chicken breasts

• 4 cups chicken broth

• 1 cup heavy cream

• 1 cup sun-dried tomatoes, julienne cut

• 1/2 large onion, diced

• 2 tbsp Oden's Kitchen All-Purpose seasoning

• Oden's Kitchen Basic Blend to taste

• 1/2 cup grated parmesan cheese

• 1 box (1 lb) Rummo Tubetti Rigati noodles