Slow Cooker Creamy Tuscan Chicken Pasta
This easy healthy recipe turns simple ingredients into a rich, cozy fall dinner. With tender chicken thighs, sun-dried tomatoes, artichokes, and a velvety tomato-cream sauce, enjoy bold Italian-inspired flavor with minimal effort.
Ingredients
Main Ingredients
- 8–10 pieces boneless skinless chicken thighs, fat trimmed
- 3 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 teaspoons paprika
- 3 cloves garlic, minced
- 1 piece yellow onion, diced
- 1/2 cup sun-dried tomatoes, chopped
- 14 ounces canned artichoke hearts, quartered
- 2 tablespoons fresh lemon juice
- 1/4 cup broth
- 28 ounces canned crushed tomatoes
- 16 ounces penne pasta, cooked al dente
- 12 ounces Parmesan cheese, grated
- 1/2 cup heavy cream
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
Instructions
Preparation
- Arrange the chicken thighs in the bottom of the slow cooker. Sprinkle evenly with salt, pepper, and paprika.
- Add the garlic, onion, sun-dried tomatoes, artichoke hearts, lemon juice, broth, and crushed tomatoes on top.
- Cover and cook on high for 3 to 4 hours, until the chicken is tender and infused with flavor.
- Once cooked, add the cooked al dente pasta, grated Parmesan, heavy cream, basil, and parsley.
- Stir well to combine. The chicken will naturally fall apart into tender pieces as you mix everything together.
- Serve warm and garnish with extra basil or Parmesan if desired.
Notes
For extra creaminess, add a splash more heavy cream or an additional handful of Parmesan. Use chicken thighs for the juiciest results; they stay tender even after slow cooking. Add spinach during the last 10 minutes for extra color and nutrients. Store leftovers for up to 4 days; add a bit of broth when reheating to keep it saucy.