Slow Cooker Garlic Butter Chicken and Pasta. This buttery chicken and pasta is a hit at our house!
Hi all! I have another pasta slow cooker meal for you. I made this the other day while we were out at the lake, came home boiled the noodles and dinner was served.
I cook my noodles separately, not in the slow cooker. I’ve tried many recipes where the noodles are cooked in the slow cooker and I had to toss them out, the noodles get floury and mushy.
How to make Garlic Butter Chicken Pasta:
To make this delicious meal, I start by adding chicken thighs, garlic, onions, carrots, seasonings and butter into my slow cooker.
I shred the chicken after this has cooked for 7-8 hours.
I add frozen peas.
Then 1 pound al dente cooked rotini pasta
Stir and serve topped with Parmesan cheese.
Doesn’t this look great? My daughter loved everything but the carrots. At least she liked the most of it!
More slow cooker recipes with pasta:
- Slow Cooker Chicken Parmesan Pasta
- Slow Cooker Cajun Chicken Fettuccine
- Slow Cooker Baked Spaghetti
- Slow Cooker Pesto Chicken Pasta
Slow Cooker Garlic Butter Pasta
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1 1/2 lbs. boneless skinless chicken thighs
- 1 Tbsp. minced garlic
- 4 carrots, peeled and sliced
- 1 white onion, diced
- 1/2 cup salted butter cut into slices
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
- 1 cup frozen peas ADD AT THE END
- 1 lb. rotini pasta cooked al dente, ADD AT THE END
- Parmesan cheese for serving
Instructions:
- Add the chicken, garlic, onions, carrots, butter, thyme, basil, salt and pepper.
- Cover and cook on LOW for 7-8 hours.
- When the cooking time is done, cook the pasta according to the package directions.
- Shred the chicken. Add the peas, and the drained and cooked pasta. Stir.
- Sprinkle with Parmesan cheese and serve!
- Enjoy!
I am starting with a 3 cause I am actually going to make this dish today. I will re rate it after I have made it. I am so excited because I haven’t really cooked with a crock pot so it is good to start learning how to and learning new recipes.
going to make this tomorrow will comment on how it comes out
I made this today and its almost gone. Had it for early dinner. Sorry no photo but I came out delicious. Thank you
Great recipe my husband said we could add broth and have it as soup somtimes
this web site has too many pop-ups and spam …not coming here again
These are FREE recipes. The ads are how I support my family.
I haven’t made this yet, but im going to for dinners next week! Do the frozen peas get warm fast enough by just adding them at the end with the pasta?
Yes, they thaw and get warm very quickly.
My kids loved it! I used canned corn instead of peas becuase we don’t use frozen vegetables and didn’t have any peas. It tasted great!! We will make this again ❤
Can you use corn instead of peas?
Yes, that will work fine.
Just added a couple of tbsp chicken base and it was delicious!
I made this for dinner tonight, and it was a huge hit. I didn’t add the peas. I did add some rosemary, a little Italian seasoning and a little extra garlic. I didn’t even have to shred the chicken. It just fell apart.
It was delicious.
My biggest complaint is recipe gave my boyfriend erectile dysfunction, but also holy crap there’s so much grease in this. It tasted awesome after I tripled all the spices and added a can of cream of chicken. I also used a sweet onion, which added an interesting dimension. Another positive, the chicken was so tender. I should have halved the butter though. I mean I know it’s “garlic butter pasta” but 2 whole cups of butter??? This is Paula Deen’s wet dream.
Alexa, the recipe says a 1/2 cup butter! Sorry about the issues this caused you! LOL
Your response to Alexa was handled so tastefully. Really, why would somebody have to say such crude things! She could have left a response without being vulgar.
No taste. I even added Italian seasoning. It tastes like nothing and has no flavor. Only thing that was good was that chicken was moist. Horrible recipe! Never would make again!
We used 4-5 boneless thighs, and followed rest of the recipe closely. We chunked the thighs after cooking rather than shred, and cooked on High for 4.5 hours. It was okay, but rather “mild.” If we make this again, we’re going to add a lot more garlic and spices… it needed to be kicked up a notch, but it was a good basic recipe to start with, then edit to individual tastes.
I made this tonight for dinner. It was easy enough and turned out fine but I found it to be too dry. I added a 16 oz. can of low sodium chicken broth. It helped some but I still felt as if something was missing. Not sure I will make again. This recipe makes a lot.
Add one or two cans of cream of chicken or mushroom soup
Made this last night, it was awesome! I didn’t add the peas cuz we don’t like them but I’ll be making this again! Served it with corn and poured the juice over, delicious!