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How to make Slow-Cooker Creamy Tuscan Chicken Pasta

INDIANAPOLIS (WISH) — A perfect family dinner night recipe given to use by Beth Erikson! 

Slow-Cooker Creamy Tuscan Chicken Pasta 

2 1/2 cups chicken broth (from 32-oz carton)
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 package (20 oz) boneless skinless chicken thighs or chicken breasts
8 ounces uncooked campanelle pasta (2-3/4 cups)
1/2 cup chopped drained oil-packed sun-dried tomatoes with herbs
1 package (8 oz) cream cheese, cut into cubes, softened
1 cup shredded Parmesan cheese (4 oz)
1 package (5 oz) fresh baby spinach leaves

  1. Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, Italian seasoning, salt and pepper flakes.
  2. Stir in chicken. Cover; cook on low heat setting 8 hours or until chicken is cooked through (at least 165°F). Shred chicken into large chunks. Stir in pasta and tomatoes. Cover; cook on high heat setting 25 to 30 minutes or until pasta is tender, stirring twice. 
  3. Stir in cream cheese and Parmesan cheese until cheeses melt. Stir in spinach until wilted. Let stand covered 5 to 10 minutes or until slightly thickened. Stir before serving.
Slow-Cooker Creamy Tuscan Chicken Pasta  (WISH Photo/Annessa Chumbley)