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Crockpot Italian Chicken with Pasta and Vegetables

Crockpot Italian Chicken with Pasta and Vegetables for Cozy Nights

Enjoy a comforting Crockpot Italian Chicken with Pasta and Vegetables that combines tender chicken, al dente pasta, and vibrant veggies in a creamy herbed sauce.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2-3 pieces Chicken Breasts Lean protein source that stays juicy during slow cooking.
For the Sauce
  • 24 ounces Marinara Sauce Rich base flavor.
  • 1 cup Chicken Broth Infuses extra flavor into the sauce.
  • 1 packet Italian Dressing Mix Delivers herby goodness.
  • 1 teaspoon Garlic Powder Enhances dish with aromatic flavor.
  • 1 teaspoon Onion Powder Offers sweetness and depth.
  • 1 tablespoon Italian Seasoning Ties all flavors together.
  • 8 ounces Cream Cheese Adds creaminess.
For the Vegetables
  • 2 cups Frozen Broccoli Nutrient-packed and convenient.
  • 0.5 cup Sun-Dried Tomatoes Adds rich flavor.
  • 1 cup Fresh Spinach Add towards the end of cooking.
For the Pasta
  • 8 ounces Pasta (Penne, Rigatoni, etc.) Cook until al dente.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. In your crockpot, combine 24 ounces of marinara sauce, 1 cup of chicken broth, 1 packet of Italian dressing mix, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 tablespoon of Italian seasoning. Stir until smooth.
  2. Place 2 to 3 chicken breasts into the prepared sauce, submerging them, and scoop cream cheese on top without stirring.
  3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender and shreds easily.
  4. Remove chicken and shred it into bite-sized pieces, then return to the crockpot.
  5. Stir in 2 cups of frozen broccoli and ½ cup of sun-dried tomatoes. Add fresh spinach in the last 5 minutes.
  6. Cook pasta al dente according to package instructions, then drain, but do not rinse.
  7. Add pasta to the crockpot, mixing gently until all pasta is coated in sauce, then top with 1 cup of shredded mozzarella and ½ cup of grated Parmesan. Cover for 5 minutes to melt cheese.
  8. Serve in bowls, garnishing with fresh basil if desired. Enjoy your meal!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 25IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Store leftovers separately from pasta to maintain texture when reheating. Freeze chicken and sauce without pasta for best results.

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