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!!
MY LATEST VIDEOSIn 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?
- 1 pound boneless skinless chicken breast (chopped into bite sized pieces)
- 2 1/2 cups chicken broth
- 1/4 cup hot sauce (like Frank's)
- 8 oz can tomato sauce
- 1/4 cup brown sugar
- 1/4 teaspoon red pepper flakes
- 1 tablespoon corn starch + 1 tablespoon water (whisked together)
- 1/2 cup heavy cream (more or less depending on how creamy vs. spicy you prefer, for later)
- 10 oz uncooked linguine pasta noodles for later
- 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
I cooked this on high for 3 1/2 hours + 45 minutes for pasta on high in my 4 quart multi-cooker
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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Is the chicken frozen or thawed?
thawed
Can this be made in an instant pot?
yes, although I don’t have the recipe conversions as I haven’t tested it out.
This was certainly an interesting dish. Spicy, yet sweet. I wasn’t sure I loved it the first bite, but then it kind of grew on me. I even had it for dinner again tonight. My dil loved it. I think perhaps you added more pasta. I tried to guesstimate 10 oz of a 16 oz box and then added some and mine was rather soupy. I added a palm of parm. and let it sit for a bit and it thickened up, but still didn’t look like yours. Thanks for sharing.
Did you put the noodles in the crockpot without cooking them first?
yes!! they will cook right in the slow cooker!
Hey! Is it possible to substitute shrimp for the chicken? If so how would that differ in the cooking time?
Hi Avi! I wouldn’t bother with the slow cooker if using shrimp since they cook up so fast. You could just make it in a skillet, similar to this recipe.
Can I make the pasta ahead of time and mix it together when the chicken is finished cooking?
Yes, however you will need to reduce the liquid in the slow cooker. Probably to around 1/2 – 1 cup of broth but I haven’t tested it to be sure. I would boil the pasta to slightly less than done and then add it at the end and let it heat through and soak up some more sauce for a few extra minutes.
I have this saved to make or dinner one night. i am curious if you think that half and half will work in place of heavy cream?
Thanks!
This is a wowser! I did tweak the prep just a bit. I used 2lbs chicken breast, one 14.5 oz can of chicken broth, and a green apple flavored hot sauce and all the other ingredients as published. Since I am Italian and it is a sin to break long pasta noodles I boiled one pound of linguine to 3 minutes short of al dente and put it with a half cup of pasta water in the crock to finish cooking (about 15 minutes). The flavor was awesome! Hubs and I totally enjoyed and the next day a pop-in ate some and raved about it. Thanks for the great recipe! BTW, I think this would be a perfect sauce for a cut pasta like rotini or penne but I will still cook it halfway so the pasta doesn’t absorb every last bit of sauce. Also, remember to turn the slow cooker off so that the macaroni doesn’t overcook and get gummy.
Hi Marita! I love this!! I love it when people take a recipe and make it work for them 🙂 I’m so glad you enjoyed it and thanks for all the tips! 🙂
This is great! We’re vegan, so I just changed the broth to veggie and the heavy cream to almond milk. For the chicken, I used Beyond Meat strips. It turned out delicious! I never would have thought about using hot sauce on pasta but it is a delight. I followed your timing for the high setting and it worked perfectly, not runny at all.
That’s great Martha! I’m so glad you were able to adapt this to be vegan and that it turned out so well!!
I don’t understand the negative comments. It was a hit at dinner. No leftovers.
The only changes I made were a buttermilk overnight soak for the chicken (rinsed off with water before cooking), and extra red hot sauce since I’m a spice-head. Came out just like the pictures. Definitely making this again.
Thanks for the recipe!
I’m so glad it worked for you Jacob! Thanks so much for letting me know. I love your idea of soaking the chicken in buttermilk, I might just have to try that next time 🙂