1/4cupcanned banana peppersdrained and roughly chopped
1/2cupdiced red onion
4cupsspinach
14oz.can chopped artichoke hearts
1cupgrated parmesan
1cupshredded mozzarella
1/2cupsour cream
8oz.cream cheesecubed
1/4cuppesto
1lbs.noodlescavatappi or rotini (COOKED ON STOVETOP - add at the end)
Instructions
Add the chicken breasts to the slow cooker. Sprinkle ranch seasoning, salt, pepper, and red pepper flakes over each breast.
Next, add in the minced garlic, banana peppers, red onion, spinach, artichoke, parmesan, mozzarella, sour cream, cream cheese cubes, and pesto. Cover and cook for 7 hours on low, or 4 hours on high. After 1 hour, gently stir.
In the final 30 minutes of cooking time, boil and drain the noodles (don't over cook!). Remove the chicken breasts and shred. Return chicken and noodles to the slow cooker and stir to combine.
Serve in bowls and enjoy!
Notes
Can I make this into a freezer meal?Absolutely. Add all the ingredients (except pasta) into a freezer bag and freeze. When you're ready to cook, defrost it entirely and cook according to the instructions.Can I use frozen spinach?Yes. Depending on the ounces of your package, use what's equivalent to 2 cups (about half of a 5 oz. package). Thaw the spinach and remove the liquid.