Crockpot Creamy Chicken Pasta
Dump-and-go crockpot chicken in a creamy rosa sauce, tossed with gluten-free pasta and mozzarella.
Prep10 min
Cook5 hr
DifficultyEasy
Makes6 servings
Credit: Original recipe by Cooking in the Midwest. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
servings
Our clean version
Ingredients
- 1 lb organic pasture-raised chicken breast
- 1/2 tsp each sea salt and organic pepper
- 1 tsp organic onion powder
- 1 tsp organic Italian seasoning
- 1/4 tsp organic red pepper flakes
- 1 tbsp organic minced garlic
- 24 oz jar organic marinara sauce (no added sugar)
- 15 oz jar organic gluten-free alfredo sauce (no starch thickeners)
- 1 cup organic whole-milk mozzarella, shredded from the block
- 16 oz organic gluten-free brown rice or chickpea pasta
- Organic Parmigiano Reggiano and dried parsley, to top
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Method
- Grease the crockpot with a little avocado oil. Add the chicken, seasonings, garlic, and both sauces.
- Cook on low for 4-6 hours. Shred or cube the chicken and stir it back in with the mozzarella.
- Boil and drain the pasta, stir it into the crockpot, and finish with parmesan and parsley.
What we changed and why
- Grease the crockpot with avocado oil or butter instead of cooking spray. Most sprays contain soy or corn-derived propellants.
- Gluten-free pasta turns mushy quickly, so cook it 1 minute less than the package says.
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
- Jarred alfredo is often thickened with wheat flour or modified corn starch.
- Pre-shredded cheese is coated in anti-caking starch. Low-fat versions can contain additives.
- Regular pasta is wheat. Choose a gluten-free pasta without corn flour.
Original as posted
Ingredients
- 1 lb chicken breast
- 1/2 tsp each salt and pepper
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1 tbsp minced garlic
- 24 oz jar marinara sauce
- 15 oz jar alfredo sauce
- 1 cup shredded mozzarella cheese
- 16 oz pasta
- Parmesan cheese and dried parsley, to top
Method
- Spray a crockpot with cooking spray, add chicken, seasonings, garlic, and both sauces.
- Cook on low 4-6 hours, then shred or cube the chicken and stir back in with the mozzarella.
- Boil the pasta, drain, stir into the crockpot, and top with parmesan and parsley.
Notes from our recipe log: Check jarred sauces for gluten. Easy weeknight dinner.
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Estimated nutrition
Per serving (1 of 6 servings), for our clean version. This is an estimate, not lab tested.
| Calories | 638 |
| Protein | 32 g |
| Carbohydrates | 74 g |
| Fat | 23 g |
Based on: 1 lb chicken, full jars of marinara and alfredo, 16 oz brown rice pasta, and 1/4 cup parmesan on top.
Gear we use
- Slow cooker (our pick coming soon)
- Heavy saucepan (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Milk: Unsweetened almond milk (gum-free); Full-fat coconut milk for richness; Certified gluten-free oat milk
- Cheese: Nutritional yeast for a cheesy flavor; Cashew-based cheese
- Pasta: Zucchini noodles (keto); Spaghetti squash
- Chicken: Turkey; Pork tenderloin
