To make this Crock-Pot Chicken pasta recipe, you don’t need a lot of ingredients: Chicken, fresh fall spinach, spaghetti, lemons, salt and pepper, olive oil, Parmesan, and some rosemary sprigs and you are all set!
And want to know a little something? I have a secret that supercharges the spaghetti with even more flavor. Instead of boiling water and salt alone, we are adding a rosemary sprig. Seriously friends if you haven’t used herbs before in your boiling water you are missing big time!
What comes immediately to mind when you think of fall flavors? For me it’s pumpkin or caramel apple, but did you know that spinach is one of fall’s finest flavors? It’s at its peak season in the fall and you can find ultra-fresh, organic spinach at your local farmer’s market or co-op for cheap!
There’s nothing like cooking with fresh, seasonal ingredients. Why not use them to make a slow cooker meal that’s loaded with flavor?
The rosemary lends a lot of its flavor to the pasta, and you end up with incredibly flavorful spaghetti even without even using the sauce.
And for the sauce? Well, it’s just a matter of tucking everything into your Crock-Pot and cooking for around 2 hours.
The result is this incredibly soft and tender and juicy chicken that pairs perfectly with your pasta!
How to Make Crock Pot Chicken Pasta
Ingredients
- 1 Pound chicken, cut into bite-size pieces
- 2 tablespoon olive oil
- 1 Cup chopped spinach
- 16 oz. spaghetti
- 3 Rosemary sprigs
- 2 Lemons, juiced
- Salt and pepper to taste
- 1 tablespoon Parmesan cheese
Directions
In a pot, bring water to boil, place one rosemary sprig and spaghetti.
Cook for 8 minutes or until al dente. Discard water and rosemary.
Drizzle olive oil and lemon juice in the bottom of a Crock-Pot®Slow Cooker. Add the chicken and rosemary sprig then sprinkle with salt and pepper to taste. Cook on high for 2 hours.
Stir spinach into the chicken mixture just before serving.
Serve the spaghetti in bowls, top with the chicken mixture, and Parmesan cheese.
Enjoy!
Crock Pot Chicken Florentine
Ingredients
- 1 Pound chicken cut into bite-size pieces
- 2 tablespoon olive oil
- 1 Cup chopped spinach
- 16 oz. spaghetti
- 3 Rosemary sprigs
- 2 Lemons juiced
- Salt and pepper to taste
- 1 tablespoon Parmesan cheese
Instructions
- In a pot, bring water to boil, place one rosemary sprig and spaghetti.
- Cook for 8 minutes or until al dente. Discard water and rosemary.
- Drizzle olive oil and lemon juice in the bottom of the slow cooker
- Add the chicken and rosemary sprig then sprinkle with salt and pepper to taste.
- Cook on high for 2 hours.
- Stir spinach into the chicken mixture just before serving.
- Serve the spaghetti in bowls, top with the chicken mixture, and Parmesan cheese.
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