Name: Slow Cooker Creamy Chicken Penne
Prep time: 10 min
Cook time: 6 h 4 s
Total time: 6 h 10 min 4 s
Yield: 4
Cuisine: Entree
Ingredients: 4 chicken breasts, boneless skinless; 1 teaspoon dried basil; Salt and pepper, to season; 1 tablespoon olive oil, divided; 1 medium sweet onion, chopped; 4 cloves garlic, minced (or 1 tablespoon minced garlic); 1/3 cup or chicken stock/broth; 8 ounces Cremini mushrooms, sliced; 1 quart chicken broth, (or stock); 12 ounce half and half; 1/3 cup heavy cream; Extra salt and pepper, to taste; 10 ounces uncooked penne pasta; 1 cup fresh grated parmesan cheese; 2-4 T fresh basil roughly chopped

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When it’s cold outside, I like to fire up the slow cooker for a winter family dinner idea that is an easy, warm, and comforting meal. What can be more comforting that creamy pasta with chicken, mushrooms and spinach?

There is little doubt that pasta is a comfort food. And creamy alfredo sauce on top is so good.

When you add in savory chicken, spinach and mushrooms this warm dish makes for a wonderful winter dinner idea that the whole family will love.

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You really can mix it up with this recipe by replacing the cremini mushrooms with any of your favorite mushrooms.

Or, simply change out the pasta and use rigatoni, or rotini for a change to the texture profile.

I like to serve this with a side of delicious crusty bread for a complete meal.

4 servings

Slow Cooker Creamy Chicken Penne

Prep Time: 10 minutes

Cook Time: 6 hours 4 seconds

Total Time: 6 hours 10 minutes 4 seconds

Ingredients

4 chicken breasts, boneless skinless
1 teaspoon dried basil

Salt and pepper, to season
1 tablespoon olive oil, divided
1 medium sweet onion, chopped

4 cloves garlic, minced (or 1 tablespoon minced garlic)
1/3 cup or chicken stock/broth
8 ounces Cremini mushrooms, sliced

1 quart chicken broth, (or stock)
12 ounce half and half
1/3 cup heavy cream

Extra salt and pepper, to taste
10 ounces uncooked penne pasta
1 cup fresh grated parmesan cheese

2-4 T fresh basil roughly chopped

Instructions

Start by pre-cooking the chicken. Heat olive oil in a large skillet, cube the chicken breasts, and cook on medium heat until plump and cooked through. Remove from the skillet.
Next add diced onion, and garlic to the pan, alone with mushrooms. Cook for a few minutes softening the vegetables.

Place chicken, along with the rest of the ingredients, except for the spinach, parmesan and basil, into the Slow Cooker and cook on low for 4-6 hours.
In the last 30 minutes before ready to serve, add 2 cups of fresh baby spinach to the slow cooker and stir into the rest of the dish. Cover with the lid.
When ready to serve, sprinkle the fresh grated parmesan and chopped basil over the top before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 712Total Fat: 33gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 185mgSodium: 1798mgCarbohydrates: 44gFiber: 3gSugar: 12gProtein: 58g

Nutritional values are estimates only intended for informational purposes actual results may vary.