Crock Pot Creamy Chicken Pasta
If you are looking for an easy crock pot dinner that the whole family will enjoy, then look no further than this crock pot creamy chicken pasta! With farm fresh butter and cream, your family will be asking for this recipe again and again!
INGREDIENTS
- 6 Boneless Skinless Chicken Breasts
- 2 Tablespoons Olive Oil
- 1 ½ cups Chicken Broth
- 3 Tablespoons All Purpose Flour
- 1 cup Dan and Debbie’s heavy whipping cream
- 1 Tablespoon Minced Garlic
- ½ teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Italian Seasoning
- 1 teaspoon Paprika
- 1/3 cup Sun Dried Tomatoes; drained
- 2 Tablespoons Dan and Debbie’s salted butter
- Fresh Basil; optional for garnish
- Grated Parmesan Cheese; optional for garnish
DIRECTIONS
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Heat the olive oil in a large skillet over medium high heat. Brown the chicken breasts in the oil for 2-3 minutes per side.
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In a small mixing bowl, whisk together the chicken broth and flour. Add this mixture to a crock pot. Add in the minced garlic, salt, pepper, Italian seasoning and paprika. Gently mix to combine these ingredients
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Place the chicken breasts in the crock pot and top the chicken with the sun dried tomatoes and butter. Cover and cook on low for 6-7 hours or on high for 3-3.5 hours until the chicken is cooked through. Stir the heavy whipping cream into the crock pot for the last 60 minutes if cooking on low or 30 minutes if cooking on higher.
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Serve warm over pasta topped with the fresh basil and grated parmesan cheese. Enjoy!
NOTES
- You can refrigerate the leftovers in an airtight container for up to 5 days.
- If you would prefer to use boneless skinless chicken thighs instead of chicken breasts, that would work just as well.
- Posted by Elizabeth Uthoff
- On January 17, 2024
- 0 Comments
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