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slow cooker chicken pasta in a white bowl with a fork and a small white dish full of grated parmesan cheese to the front. A cream napkin lies behind on a white work surface
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Easy Slow Cooker Chicken Pasta

The easiest slow cooker chicken pasta recipe that uses the best shortcuts and very few ingredients. Full of mellow cheesy, garlic flavours. A perfect midweek meal when you've been out all day.
Course Main Course
Cuisine English
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 4 people
Calories 413kcal
Author Apply To Face Blog

Ingredients

  • 150 grams boursin cheese
  • 400 grams tin tomato soup
  • 4 medium chicken breasts
  • 300 grams dried penne pasta
  • 1 tsp salt
  • 400 mls cold water
  • parmesan grated
Metric - U S Customary

Instructions

  • Mash the boursin cheese up with a fork in a large jug or medium mixing bowl and tip in the tomato soup. Mix the two together.
  • Place the chicken breasts into the slow cooker pot.
  • Pour on the tomato cheesy mixture.
  • Tip in the cold water and cook on Low for 6 hours
  • Take out the chicken breasts and place on a plate
  • Use two forks to pull apart and partly shred the chicken.
  • Put the chicken back in to the pot and add the dried pasta, push the pasta tubes down so that they are all under the liquid.
  • Cook for a further 45 minutes still on Low until the pasta is cooked. This may take a little longer than 45 minutes depending on your slow cooker.
  • Serve with parmesan cheese sprinkled on top or grated cheddar for the kids.

Notes

Cool any leftovers quickly and keep covered in the fridge. Reheat till piping hot in the microwave or on the stove in a saucepan. Add some more water if it is too dry.
It does freeze well in a stout plastic container for up to 3 months. Thaw in the fridge and again reheat thoroughly.
Use 650 grams (23 oz) chicken thighs to keep the cost down
To make this dish in the oven then cook at 180 C/350 F in the oven in a casserole pot for an hour then add your pasta and put the lid back in for another 45 minutes or so until the pasta is cooked. Alternatively cook the pasta in boiling water, drain and add the chicken and sauce. Just omit the 400 mls of water added in to the tomato and cheese sauce at the start.
Add chilli flakes to give some heat
To make this dish vegetarian then use Quorn or a similar chicken substitute and bake in the oven as above.

Nutrition

Calories: 413kcal | Carbohydrates: 1g | Protein: 51g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 183mg | Sodium: 1076mg | Potassium: 836mg | Sugar: 1g | Vitamin A: 456IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg