There are certain flavors that naturally mesh. Garlic and butter are two of them, and it's hard to go wrong when you add them to pasta. This slow cooker recipe is perfect for a busy weeknight. After the chicken thighs spend the day cooking low and slow, you'll only need to boil some pasta and toss it in the slow cooker before serving.
Slow cooker garlic chicken pasta
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Cooktop Cove
Preparation Time: 10 minutes
Cook Time: 6-8 hours
Serves: 6-8
Ingredients
1.5 lb boneless skinless chicken thighs
8 cloves garlic, sliced
3 cups sliced carrots
½ cup diced white onions
½ cup sliced butter
1 tsp Italian seasoning
½ tsp sea salt
½ tsp pepper
1/2 tsp crushed red chili pepper (optional)
1/2 cup white wine (optional)
1 cup frozen peas
1 lb. rotini pasta
1/4 cup chopped parsley
Parmesan cheese to serve
Directions
1. Place the chicken, garlic, carrots, onions, butter, seasoning, salt, pepper and red chili pepper into 6-quart slow cooker. Pour over wine.
2. Cook on low for 6-8 hours or until the chicken is tender and cooked through.
3. When there are 30 minutes of cook time remaining, cook pasta according to package directions.
3. When the slow cooker is finished cooking, add the peas, pasta and parsley, stirring thoroughly to combine.
4. Sprinkle generously with Parmesan cheese and serve.
