Slow-Cooker Creamy Chicken Pasta

Tender chicken thighs, pantry staples, sun-dried tomatoes, and cream cheese make a rich slow-cooker pasta finished with fresh spinach.

310 min

6 servings

Ingredients

2 lb boneless, skinless chicken thighs

1 tsp kosher salt

1/2 tsp black pepper

1 tbsp olive oil

1 small yellow onion, finely diced

4 garlic cloves, minced

1/2 cup drained oil-packed sun-dried tomatoes, chopped

3 cups low-sodium chicken broth

8 oz full-fat cream cheese, cubed and softened

12 oz short pasta, such as penne or rotini

5 oz baby spinach

5- to 6-quart slow cooker · Two forks · Whisk · Ladle

Prevent a broken sauce

Whisk the softened cream cheese into hot liquid before adding pasta, then use gentle folds after the spinach goes in.

Serve at its best

Bring the cooker insert to the table and serve promptly once the pasta is tender and the sauce clings.

01. Season the thighs with salt and pepper; settle them in an even layer so they cook uniformly.

02. Add oil, onion, garlic, sun-dried tomatoes, and broth around the chicken, leaving the seasoning in place.

03. Cook covered on low about 4 hours, until the chicken shreds easily and reaches 175 F; keeping the lid closed preserves steady heat.

04. Shred the chicken, then whisk softened cream cheese fully smooth into the hot liquid before returning the meat.

05. Submerge the pasta in sauce and cook covered on low for 15 minutes; stir midway only when dry pieces float above the liquid.

06. Taste every 5 minutes and stop with a faint firm center, rather than waiting for fully soft pasta that will overcook as it rests.

07. Turn off the cooker and fold in spinach; cover for 3 minutes only, keeping the sauce glossy.

08. Rest uncovered for 5 minutes, then stir gently and serve; use warm broth to loosen a portion if needed.