Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 can (14 oz / 400 g) diced tomatoes
- 1 cup (240 ml) chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 8 oz (225 g) pasta (penne or rotini)
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Place chicken breasts at the bottom of the slow cooker. Season with salt, pepper, basil, oregano, and red pepper flakes.
- Add diced tomatoes, chicken broth, onion, and garlic. Stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is cooked through.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Add pasta to the slow cooker and cook on high for an additional 20-30 minutes until pasta is tender.
- Serve with grated Parmesan cheese if desired.
Notes
- For a creamier version, stir in 1/2 cup (120 ml) of heavy cream just before serving.
- Feel free to add vegetables like bell peppers or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: slow cooker, tomato chicken, pasta recipe