Slow Cooker Italian Chicken Pasta

Make this Slow Cooker Italian Chicken Pasta for your busy weeknights. It’s so easy to throw your ingredients into your slow cooker and go about your day. This recipe is filled with all your favorite Italian flavors in a creamy soup. I can’t wait for you to try this one.

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Why Make Slow Cooker Italian Chicken Soup

  • Easy dinner idea
  • Slow cooker recipe
  • Hands-free recipe
  • Family-friendly
  • Simple instructions
  • Great for busy weeks

Ingredients Needed:

Chicken – Boneless, skinless chicken breast

Produce – Roasted red peppers, minced garlic, fresh spinach

Seasoning – Italian seasoning, salt, pepper

Pantry – Low sodium chicken broth, corn starch, rotini pasta

Dairy – Half & half, parmesan cheese

How to Make Slow Cooker Italian Chicken Soup

Start by adding your red peppers, chicken broth, Italian seasoning, salt, pepper, and minced garlic into a 6 qt. slow cooker and mixing everything well.

Next, add in your chicken breast and cook on high for 3 1/2 hours. After, remove your chicken breast, shred it with 2 forks, and add it back in.

Now, you’ll combine your half & half and corn starch in a large measuring cup and whisk together until your corn starch is completely dissolved.

Next, add your cream and corn starch mixture, dry pasta, and spinach to your slow cooker and cook on high for another 30 minutes.

Finally, serve immediately and top with fresh parmesan cheese.

Prep-Ahead Instructions

In a large Ziploc Bag combine the Chicken Breast, Red Peppers, Chicken Broth, Italian Seasoning, Salt, Pepper and Minced Garlic. Seal the bag tightly and store in the refrigerator until ready to cook.

Cooking Instructions

Place the contents of the Ziploc bag in the slow cooker and cook on High for 3 1/2 hours. Remove Chicken Breast and shred with 2 forks, then return the chicken to the slow cooker. Continue following the instructions above starting with Step 4.

More Slow Cooker Recipes to Try!

Slow Cooker Chicken & Corn Chowder – You’ll love this twist on traditional corn chowder!

Slow Cooker Chicken & Sausage Jambalaya – An easy dinner that cooks while you’re gone.

Crock Pot Chicken And Rice Casserole – A hearty meal that’s perfect for a busy night.

Slow Cooker Italian Soup in a Spoon

Slow Cooker Italian Chicken Soup

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

This Creamy Slow Cooker Italian Chicken Noodle Soup is full of chicken, noodles, roasted red peppers and all your favorite Italian flavors in a creamy soup.

Ingredients

  • 1 1/2 lbs. Boneless Skinless Chicken Breast, With the Fat Trimmed Off
  • 4 oz. Roasted Red Peppers
  • 24 oz. Chicken Broth, Low Sodium
  • 2 tsp. Italian Seasoning
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1 tsp. Minced Garlic
  • 1 Cup Half and Half
  • 2 Tbsp. Corn Starch
  • 8 oz. Rotini Pasta
  • 1 Cup Fresh Spinach, Diced
  • 5 oz. Parmesan Cheese, Freshly Shredded

Instructions

  1. In a 6 Qt. Slow Cooker add Red Peppers, Chicken Broth, Italian Seasoning, Salt, Pepper and Minced Garlic and mix everything together well.
  2. Add in Chicken Breast, cover and cook on high for 3 1/2 hours.
  3. Remove Chicken Breast and shred with 2 forks, then return the chicken to the slow cooker.
  4. In a large measuring cup combine the Half & Half and Corn Starch and whisk together until the corn starch is completely dissolved in the liquid.
  5. Add the cream & cornstarch mixture to the slow cooker along with the dry pasta and spinach.
  6. Cook on High for another 30 minutes.
  7. Serve immediately and top with Freshly Shredded Parmesan Cheese.

Notes

Prep Ahead Instructions -
In a large Ziploc Bag combine the Chicken Breast, Red Peppers, Chicken Broth, Italian Seasoning, Salt, Pepper and Minced Garlic. Seal the bag tightly and store in the refrigerator until ready to cook.

Cooking Instructions -
Place the contents of the Ziploc bag in the slow cooker and cook on High for 3 1/2 hours. Remove Chicken Breast and shred with 2 forks, then return the chicken to the slow cooker. Continue following the instructions above starting with Step 4.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 131mgSodium: 768mgCarbohydrates: 23gFiber: 1gSugar: 3gProtein: 48g

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