Crockpot Mozzarella Garlic Chicken in Creamy Sundried Tomato Sauce with Spaghetti
Y'all know how much I love sundried tomatoes! The store-bought jars of sun-dried tomato pesto are really good and make a great base for easy pasta dinners.
This was another slow cooker, (aka I do not want to heat up the house with the stove because it's too dang hot!) one pot meal.
Everyone loved it and it really only takes two steps and four hours total in the slow cooker.
Here's the video link: https://www.instagram.com/reel/Cu3Vd_7OtZQ/?igshid=MzRlODBiNWFlZA==
Here's the recipe:
Layer in the crockpot on high:
2 pounds of thin chicken breasts
2 cups chicken stock
2 jars of prepared, sun-dried, tomato pesto
10 cloves of garlic
1 tablespoon chicken bouillon
1 teaspoon Italian seasoning
½ teaspoon kosher salt
¼ teaspoon pepper
⅛ teaspoon red pepper flakes
On high for 3 hours
Next:
Shred the chicken on a separate plate.
Stir in 2 tablespoons of tomato paste.
Add in ½ pound thin spaghetti (broken in thirds)
Add in 1 cup of heavy cream.
Top with the shredded chicken.
Cover for an additional 1 hour (stirring a couple of times to distribute the pasta throughout)
Lastly: (After making sure to test that the pasta os fully cooked.)
Top with 1 cup of shredded mozzarella
Serve pretty quickly so that the pasta doesn’t get overcooked!
Enjoy!!!
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