Slow Cooker Firecracker Chicken Pasta
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 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
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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Just made this, doubled recipe, quick to make and very good! Used 1/3 cup brown sugar and did not double hot sauce-used 1/4 cup. Added peas.
That sounds delicious! Thanks so much for the feedback and I’m glad you enjoyed it!
I made this as per instructions. The liquid did not thicken very well. I ended up having to use more cornstarch. The taste was a little underwhelming as well. My kids drizzled ranch and more Frank’s hot sauce on it to try to give it a better flavor. We were all disappointed. You win some you lose some.
Sorry it didn’t work out for you Nikki 🙁 I’m impressed your kids like so much spice though! For me the recipe as written pretty much set my mouth on fire ;).
If i want to make a double recipe, do I need to cook this longer than normal?
Hi Mike! You will need a large (7+qt) slow cooker to be able to double the recipe, but the cooking time shouldn’t change significantly.
This was very oddly sweet. Unfortunately I Can’t say that I enjoyed it.
I added the corn starch and the 1/3 cup of sugar as the recipe suggested. This made the whole dish kindof pasty and cooked the pasta really mushy. I ended up adding some more water but it still had an odd consistency with the shredded chicken, cornstarch and the copious amounts of sugar.
Do you cook the chicken before putting it into the crockpot?
Nope! Just let it cook all day, pasta gets added later.
ok- I just made this. First, its super saucy, didn’t look like the pics at all. I did do the 3-4 hours on high and I suspect it might be a little less saucy if you cook on low for longer. Next, I used sirrachia rooster sauce AND the red chili. I think I could have gone without the red chili flakes and maybe a bit less of the sirrachia cause its spicy REALLY SPICY as well as saucy. Its not bad but I would tweak it a little for my palate. I also added peas (I needed some veggie component and that is what I had) which turned out good. I think it would be better with rice, maybe because I used sirrachia which is a more asian flavored hot sauce. All in all I would make it again.
Something in specific you didn’t like? I welcome any criticism but it’s sure hard to help when I don’t know any details 🙂 I know it’s turned out well for others and it sure was a hit at our house!
is the sauce a creamy sauce? Or more liquidy like a scampi?
It’s creamy, kind of like a spicy Alfredo type sauce.
Im 30 minutes into the noodle cooking part and the sauce still hasn’t really thickened up yet. Is that normal?
And you’ve already added the heavy cream and cornstarch, right? It should be pretty thick by now, try adding more cornstarch. If it’s pretty thin, maybe another 2 tablespoons whisked smooth with a little water and make sure the slow cooker is set to high and hopefully that should take care of it. Let me know!
Thank you for sharing! me and my husband loved this recipe. It was so easy to make and very delicious. I shared it on my blog http://momsdontsleep.com/2015/12/15/7-crockpot-meals-try-week/ with a link back to your recipe.
Thanks! So glad you loved it 🙂
I need to make this NOW! Hope the beach vacation is full of fun memories!
Thanks Julia!!