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!
Slow Cooker Garlic Butter Pasta
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1.5 lbs. boneless skinless chicken thighs
- 1 Tbsp. minced garlic
- 4 carrots, peeled and sliced
- 1 white onion, diced
- ½ cup sliced butter
- 1 tsp. dried thyme
- 1 tsp. dried basil
- ½ tsp. sea salt
- ¼ 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!
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!
Thanks for the recipe! I’m not a fan of raw meat but am learning! I always use chicken breast that are cleaned and ready to go. However, ive been seeing a lot of recipes that use bonless chicken thighs. Please tell more! Are they easy to work with and how is the meat different. I didn’t realize they had BONELESS which may work for me: Thanks
Hi Susan, I use boneless chicken thighs in place of boneless chicken breast. The only thing I do is cut off any fatty pieces off the edges, there is always a lot. The meat is very moist and tender, doesn’t dry out.
Thank you!