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–+ servings
Crockpot Italian Chicken with Pasta and Vegetables

Creamy Crockpot Italian Chicken with Pasta and Vegetables

Experience the delightful flavors of Crockpot Italian Chicken with Pasta and Vegetables for a cozy family meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Base
  • 2 pounds Chicken Breasts Use chicken thighs for added juiciness.
  • 2 cups Marinara Sauce Can be swapped for homemade or your favorite brand.
  • 1 cup Chicken Broth Vegetable broth can be a lighter alternative.
  • 1 packet Italian Dressing Mix Replace with extra Italian seasoning and garlic/onion powder as needed.
For the Seasoning
  • 1 teaspoon Garlic Powder Fresh minced garlic is a great substitute.
  • 1 teaspoon Onion Powder Fresh sautéed onions can be used instead.
  • 2 teaspoons Italian Seasoning Adjust to your taste.
For Creaminess
  • 8 ounces Cream Cheese Opt for reduced-fat cream cheese to lighten it up.
  • 1 cup Mozzarella Cheese Can be omitted for lighter versions.
  • 0.5 cup Parmesan Cheese Adds creaminess on top.
For the Veggies and Pasta
  • 2 cups Frozen Broccoli Fresh broccoli can also work if lightly steamed.
  • 2 cups Pasta (penne, rigatoni, or shells) Gluten-free pasta is a fabulous substitute.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. In your crockpot, whisk together the marinara sauce, chicken broth, Italian dressing mix, garlic powder, onion powder, and Italian seasoning until well combined.
  2. Carefully place the chicken breasts into the sauce, ensuring they are fully submerged for even cooking.
  3. Position the cream cheese on top of the chicken without stirring.
  4. Cover the crockpot with its lid and set it to cook on the LOW setting for 6-7 hours or on HIGH for 3-4 hours.
  5. Once cooked, remove the chicken and shred it, then return to the crockpot.
  6. Add in the frozen broccoli or fresh spinach and stir to combine.
  7. While the vegetables heat through, cook the pasta in a separate pot until al dente.
  8. Gently fold the pasta into the crockpot, mixing with the sauce and shredded chicken.
  9. Sprinkle the mozzarella and Parmesan cheese over the dish and cover for about 5 minutes to melt.
  10. Serve in bowls with a simple green salad or garlic bread.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Ensure not to overload the crockpot for even cooking. Store leftovers separately to prevent mushy pasta.

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