Slow Cooker Creamy Garlic Chicken Pasta (One Pot)
A comforting slow cooker creamy garlic chicken pasta made entirely in one pot. Tender shredded chicken, herbs, pasta and cream create an easy family dinner.
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Ingredients
- 320 g skinless boneless chicken thighs
- 6 cloves garlic thinly sliced
- 2 bay leaves
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary leaves
- 100 ml white wine
- 400 g pasta
- 200 ml double cream
- Salt and black pepper
Instructions
- Place the sliced garlic in the slow cooker with the chicken thighs, bay leaves, thyme and rosemary. Season with ½ teaspoon of salt and a pinch of black pepper.
- Pour over the white wine and 200ml water. Cook on low for 6–8 hours until the chicken is tender.
- Remove the bay leaves. Using two forks, shred the chicken directly in the slow cooker.
- Add a further 200ml water and stir in the pasta. The liquid should just cover the pasta — add a little more water if needed.
- Cook for another 30 minutes, stirring halfway through, until the pasta is tender.
- Pour in the double cream and stir well. Taste the sauce and adjust the seasoning with salt and pepper if necessary.
- Serve immediately.
Notes
Storage and Reheating
Leftover creamy garlic chicken pasta keeps well and makes a very satisfying lunch the next day. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta gently in a saucepan or microwave, adding a splash of water, milk or cream to loosen the sauce if needed. Because the pasta continues to absorb liquid as it sits, this helps bring the sauce back to a creamy consistency. This dish is best enjoyed fresh, but it can also be frozen if needed. Allow the pasta to cool completely before freezing in airtight containers for up to 2 months. Defrost overnight in the fridge before reheating.