Slow Cooker Chicken and Artichoke Pasta

Welcome to 2014! Any ideas of what is in store for you? As we try to peer around the bend in the road, and decide where we will place our time and our hearts for the year to come, I hope we never lose sight of blessings that have come before that have brought us this far. I’ve found that reflecting with gratitude on the past before thinking about the future brings me peace where I usually find anxiety, and I hope you can find that peace too, for the year ahead. Two Plates with Slow Cooker Chicken & Artichoke Pasta Ok, enough of my New Years babbling… On this 1st day of 2014, I decided to create a meal that would help any of you out there who have resolved to make 2014 the year of the family home-cooked dinner. And to make that dinner just a little less stressful, I’ve pulled out my trusty crockpot and made a Slow Cooker Chicken and Artichoke Pasta. Overhead Slow Cooker Chicken and Artichoke Pasta I’ll be honest, it’s not the flashiest dish, and probably the easiest one I’ve ever posted to My Cup Is Full (perhaps with the exception of the Sausage Pasta in a Spinach Rose Sauce),  but it’s hearty, family-friendly, and a perfect victory to start the new rhythm of the new year off right.

Plates of Crockpot Chicken and Artichoke Pasta

This recipe makes a ton of sauce, which you can store in the fridge all week, and just add pasta or rice as needed to make lunches and dinners galore. Ingredients for Slow Cooker Chicken and Artichoke Pasta As the winter has now settled in for good, it’s time to start pulling out the cans to remind us of the simple bounty of the harvest that is still in the pantry. Slow Cooker Chicken and Artichoke Pasta Bowl My one note about this recipe is that the way I made it the first time was a bit watery, because I wanted it a little more liquid to cook up nice and juicy chicken, which would go very nicely over rice. In the recipe below I have the version recommended for pasta as it has a thicker sauce, as well as the soupy, juicy-chicken and rice version in parenthesis.

Slow Cooker Chicken and Artichoke Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Crock Pot
Serves: 8
Ingredients
  • 3 14.5-ounce cans no salt added diced tomatoes, 2 drained (for the soupy version, don't drain any of them)
  • 2 14-ounce cans quartered artichoke hearts, drained
  • ½ onion, diced (any kind you have on hand)
  • Juice of 1 lemon
  • 6 minced garlic cloves (fresh is best, but use the jarred kind if you need to save time)
  • 1 cup water (this is optional - only use if you want the soupy version)
  • 1 tablespoon dried italian herbs
  • 1 tablespoon salt
  • 2-3 chicken breasts
  • 1 lemon sliced, seeds removed
  • ½ cup whipping or heavy cream (if you love cream like me, up it to 1 cup)
  • 1 teaspoon cornstarch (optional - only if needed for a thickener)
  • 1 handful of pasta of choice per serving, angel hair or penne work well (for the soupy version I'd suggest using rice instead of pasta)
  • Freshly-grated parmesan, for topping
Instructions
  1. Add diced tomatoes, artichokes, diced onion, lemon juice, garlic, water (if using), herbs, and salt to a large slow cooker, and mix it together.
  2. Layer the lemon slices on top of the chicken and lay them into the sauce, burying the chicken fully in the sauce.
  3. Cook on low for 6-8 hours or on high for 3-4 hours.
  4. minutes before serving, remove the chicken and lemon slices from the slow cooker, throw away the lemon and shred the chicken with forks, then return the chicken to the slow cooker.
  5. Add the cream and cornstarch (if using) to the sauce and chicken, and stir until fulling corporate. For the cornstarch I'd even suggest sifting it lightly over the top before stirring to avoid clumps.
  6. Allow the mixture to cook on warm for another 5-15 minutes, until warm while you cook the pasta or rice according to the package directions.
  7. Serve the chicken and artichoke sauce over your starch, topped with some parmesan & voila! A well-rounded meal.

 

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  1. robin says

    what would you substitute if you needed to make it dairy free….. coconut milk? or just forget it?

    • says

      Hi Robin!
      My first thought would be to just skip the cream altogether, it will simply be more like a marinara and just add extra herbs (particularly fresh ones) for more flavor.
      Coconut milk would work, however it may might overwhelm the flavor, but that might be a good thing if you love coconut!
      Another substitute could be 1/2 cup rice milk with 1/4 cup melted dairy-free margarine would be an interesting option too.
      Hope you enjoy it :)

        • says

          Hi Claire!
          Yeah greek yogurt would be a great substitute, you just want to water it down with warm liquid from the sauce so the consistency is similar to mllk and the temperature is tempered before you stir add it.

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