Hello!!! Just popping in from the beach really quick to say hi and share a recipe with you! I had actually planned to have several recipes ready to go for you all that I could share throughout this week but life got the better of me and I just didn't get everything done before we left for vacation. I have to admit that as much as I love to keep busy and as much as I love to create new recipes it's been pretty nice to disconnect a bit and spend some time with my family. If you like seeing vacation pics make sure you pop over and follow me on Instagram!!
In order to get back to my vacation quickly I won't say to much about this recipe except that it's pasta made in the slow cooker so of course it's the perfect easy meal. And it's got a good amount of spice so it's also pretty darn delicious!
Next week I'll share a little more about our trip and what it's like to take a road trip with two kiddos! The first couple of days we ate out quite a bit and now we are doing some cooking at our condo! Here's a couple pics for now and I'm going to bore you with plenty more when I do my vacation post! 🙂
We got caught in the rain so instead of our original lunch plans we ended up trying these super yummy nachos. Meant to be!!!
And of course how could the meal be complete without a little margarita? 😉
So, if you need a great and simple meal idea I'd love for you to try out this pasta that my family loves and then I will be back soon and hopefully coming up with some creative new meal ideas to share. Any requests?
Slow Cooker Firecracker Chicken Pasta
Ingredients
- 1 pound boneless skinless chicken breast (chopped into bite sized pieces)
- 2 ½ cups chicken broth
- ¼ cup hot sauce (like Frank's)
- 8 oz can tomato sauce
- ¼ cup brown sugar
- ¼ teaspoon red pepper flakes
- 1 tablespoon corn starch + 1 tablespoon water (whisked together)
- ½ cup heavy cream (more or less depending on how creamy vs. spicy you prefer, for later)
- 10 oz uncooked linguine pasta noodles for later
Instructions
- Place chicken in slow cooker
- Whisk together broth, hot sauce, tomato sauce, sugar, seasonings and corn starch mixture together
- Poor over chicken and cover and cook on high for 3-4 hours or low for 6-8
- Turn slow cooker to high heat
- Add cream and noodles (break up if needed) and stir and press noodles to submerge in liquid as much as possible, stirring a few times while cooking
- Let cook until noodles are done, about 45 minutes
Notes
Nutrition
Want more pasta recipes for your slow cooker?
Slow Cooker Cheesy Buffalo Chicken Pasta
Slow Cooker Barbecue Chicken Pasta
Hungry for more chicken recipes?
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I made this with chickpea pasta (spaghetti) but this was not a good choice as apparently I overcooked it and it was just a gloopy, gluey mess that was inedible. I'm determined to make this again because the creamy/spicy combo sounds so good. I'm going to make it the way it's written next time but do you have any recommendations for adjusting cook times for chickpea pasta?
I have not had any luck yet making gluten-free pasta in the slow cooker. I will keep trying though!
I just made this yesterday with regular pasts and OMG, soooo good. I love the combo of sweet, creamy and heat. I'll definitely be making this again. Thanks!
So so easy! We found it a bit sweet for our taste. so I reduced the brown sugar to 2 tbsp, added 1/4 tsp of cayenne in addition to the crushed red pepper and reduced the cream to 1/3 c. We got the right amount of heat and flavor then
Can you freeze this
No, unfortunately this doesn't freeze well.
I have one question - at the end when you add the pasta you said to put the slow cooker on high hear. Do you mean on the high setting as opposed to the low setting, or does your slow cooke (like mine) have a saute function?
Hi Adele! Just the high heat slow cooker setting for this one!
this looks really good! any suggestions for substitute for the heavy cream? my husband is lactose intolerant,
Hey there! Silk brand makes a non-dairy creamer that should work!
I would love to make this! Wondering if I could use Fat Free Half & Half instead of heavy cream?????
Hi Ruth! I haven't tested it this way to say with certainty. My concern would be that the thinner consistency would leave you with a runny sauce. If you try it, be sure to report back!
This recipe has become a stable in my house! My husband asks for it once a week!!
We sometimes do zucchini noodles on the stove instead of the pasta in the pot, just so it’s a little healthier, and it’s super tasty that way! Love this recipe!!
I love hearing that Olivia! Thank you!