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.
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!
I hope you had a great 4th of July! I will be back soon with another slow cooker recipe. Stay tuned!
Slow Cooker Garlic Butter Pasta
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
Slow Cooker Size:
- 6 quart or larger
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!
Video
Notes
Nutrition
I used my 6-quart Crock-Pot for this recipe. I don’t recommend using anything smaller.
You may also like: Slow Cooker Hamburger Hash
Cathy Adkins says
July 6, 2016 at 12:29 pmYummy recipes!
Mary // chattavore says
July 6, 2016 at 6:25 pmThis sounds delicious, Sarah!
Steph says
July 6, 2016 at 7:03 pmCan u sub chicken breast?
Marthe says
July 23, 2016 at 5:28 pmAbsolutely delicious. Will make again. Thanks, Sarah.
Emily says
December 4, 2016 at 3:26 pmMade this with chicken breast, it was great. Will make again.
Karlee says
January 3, 2017 at 2:04 pmIt’s says to add the peas and pasta “at the end. ” What do you mean by this? Do I cook the peas and pasta in the crockpot? If so how long? If not then won’t the peas still be frozen?
Please add more detail to your recipe! I’m cooking now but just realized I don’t know what to do with the peas!! Also you forgot to add the step to shred the chicken. Or at least that’s what I assume I’m suppose to do.
Sarah Olson says
January 3, 2017 at 4:09 pmOnce the hot peas hit the chicken after it is cooked they will be thawed, they do not need to be cooked. The only step missing was shred the chicken, I added it. Sorry about that.
Christie says
February 10, 2017 at 12:46 amCan I cube chicken breast rather than shred the chicken or will it dry out? Thanks!
Sarah Olson says
February 10, 2017 at 7:10 amIF cube is used it will end up shredded in tiny bits when it gets stirred. I don’t think they would dry out though.
Joy says
July 18, 2017 at 8:15 amCan I cook it on high for a shorter period ? Say 4 hrs?
Sarah Olson says
July 21, 2017 at 7:24 pmYes, on high. Keep the lid on, carrots take some time to get tender.
Sarah says
July 19, 2017 at 1:16 pmCan you freeze this and then add to the slow cooker another day? I tend to freeze my slow cooker recipes for when my husband goes out of town. Then I don’t have to cook or prep with a toddler around.
Sarah Olson says
July 21, 2017 at 7:33 pmPotatoes get weird when they are froze in slow cooker freezer meals. I don’t think this would do well.
Sarah says
July 21, 2017 at 8:11 pmPotatoes? I don’t remember there being any in this recipe. Am I missing something?
Bonnie says
October 15, 2017 at 7:40 amCould you please respond to this? I don’t see any potatoes in the recipe. Did you mean pasta?
Sarah Olson says
October 15, 2017 at 8:29 amOh my goodness! Sorry, I have another garlic butter recipe with potatoes. I think you could freeze this before cooking. I apologize about the confusion.
Danielle says
October 7, 2017 at 10:48 amAfter less than 5 hours in the crock pot on low, it’s full of grease and my carrots are brown. This looks disgusting. Not sure how to salvage this meal…
Sarah Olson says
October 7, 2017 at 11:07 amCrock pot recipes aren’t pretty. But it will be better when the pasta is added 🙂
Karen Cumberland says
August 20, 2018 at 2:38 pmI havent tried it yet, but don’t you need any liquid to start in the crockpot?
Sarah Olson says
August 20, 2018 at 7:53 pmThe butter and the juices that are made from the chicken is the liquid in this recipe.
Linda says
August 20, 2018 at 4:43 pmDo you have receipts that are for 2-4 servings. Chicken mainly.
Sarah Olson says
August 20, 2018 at 7:53 pmNo, most are 6-8. I’m sorry!
Coleen McClish says
August 20, 2018 at 5:08 pmChicken and I are not good friends since my gall bladder wad taken out.
Can turkey or pork be substituted for the chicken?
Sarah Olson says
August 20, 2018 at 7:54 pmEither would be great!
Pat Cody says
August 24, 2018 at 8:43 amJust curious to know how/why chicken would be an issue due to gall bladder removal since its whole purpose is the digestion of fats and chicken is about the leanest meat there is. I had my gall bladder removed just about a month ago and have had no issues thus far with any foods. I know I’m fortunate but just perplexed by the chicken issue.
Susan says
August 21, 2018 at 6:30 pmCould you sub olive oil for part of the butter? Trying to be dairy free for breastfeeding purposes :-/
Sarah Olson says
August 21, 2018 at 10:04 pmI think that would work fine. Some chicken broth would work great too.
Anonymous says
August 26, 2018 at 6:54 pmThanks!
Matt V says
August 22, 2018 at 11:56 amDid you change the recipe recently? I thought it only cooked on low for 6 hours. Do you happen to have a link to the old recipe?
Sarah Olson says
August 22, 2018 at 3:23 pmI cooked this again the other night, I felt the time could go longer than six hours because of the carrots. If you slice the carrots thinner, you can get away with 6. Nothing has been changed, just the time. If it works for you for 6 hours, go for it!
Scott says
September 5, 2018 at 5:20 amCould I use a bag of frozen stew vegetables and add at the beginning?
Sarah Olson says
September 5, 2018 at 9:09 amI don’t see why not!
Anonymous says
September 16, 2018 at 2:04 amDelicious. My second time to do it . Everything turned out perfecty . Thank you .
Ashley says
October 6, 2018 at 11:02 amCan I use frozen chicken? I am excited to try this recipe!
Sarah Olson says
October 7, 2018 at 7:11 pmI have not tried, though I think it should be fine.
Megen Franklin says
October 22, 2018 at 6:07 pmCan you sub rotisserie chicken? If so, how much cooking time do you need or adjust?
Anonymous says
October 24, 2018 at 8:59 amI made this last night and was not a fan. My husband said it was fine though
Susan says
October 31, 2018 at 5:05 amThanks 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
Sarah Olson says
October 31, 2018 at 9:42 pmHi 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.
Susan says
April 14, 2019 at 8:58 amThank you!
Anonymous says
November 21, 2018 at 1:29 pmMade 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!
Lauren says
January 20, 2019 at 7:36 pmI 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.
Anonymous says
February 12, 2019 at 6:55 amWe 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.