Imagine throwing a handful of ingredients into a crock pot, walking away, and coming back to a meal that tastes like you slaved over it for hours. That’s the magic of crock pot chicken pasta. No fancy skills, no babysitting the stove—just dump, cook, and devour.
Who said delicious can’t be lazy? If your idea of cooking is pressing buttons, this recipe is your new best friend. Let’s get to it.
Why This Recipe Slaps
First, it’s stupidly easy.
You’re not winning any Michelin stars here, but you’ll win weeknight dinners. Second, the slow cooker does all the work, infusing the chicken with flavor until it’s fall-apart tender. Third, it’s customizable—swap ingredients, tweak the sauce, or add cheese (always add cheese).
And finally, leftovers taste even better. Mic drop.
What You’ll Need
- 2 lbs boneless, skinless chicken breasts or thighs (thighs = more flavor, IMO)
- 1 lb pasta (penne, rotini, or whatever’s lurking in your pantry)
- 24 oz marinara sauce (store-bought or homemade, no judgment)
- 1 cup chicken broth (water in a pinch, but broth = better)
- 1 onion, diced (unless you hate flavor)
- 3 cloves garlic, minced (or 5, because garlic is life)
- 1 tsp Italian seasoning (or a mix of oregano, basil, and thyme)
- Salt and pepper (to taste, but be generous)
- 1 cup shredded mozzarella (optional, but let’s be real—it’s not optional)
How to Make It (Without Screwing Up)
- Dump the chicken, onion, garlic, marinara, broth, and seasoning into the crock pot. Stir like you mean it.
- Cook on low for 6 hours or high for 3 hours. Walk away.
Binge a show. Pet your dog.
- Shred the chicken. Use two forks or, if you’re lazy, a hand mixer (genius hack).
- Add the uncooked pasta. Stir, then cook on high for another 30–45 minutes until pasta’s tender. FYI: If it’s too dry, add a splash of broth.
- Top with mozzarella. Let it melt into gooey perfection.
Serve immediately, or eat straight from the pot—we won’t tell.
How to Store It (Because You’ll Have Leftovers)
Let the pasta cool, then stash it in an airtight container. Fridge: 3–4 days. Freezer: 2–3 months (thaw overnight in the fridge). Reheat with a splash of water or broth to revive the sauce. Pro tip: Freeze individual portions for emergency lazy meals.
Why This Recipe is a Game-Changer
It’s cheap, filling, and foolproof.
Perfect for busy nights, meal prep, or when you just can’t adult anymore. Plus, it’s a crowd-pleaser—kids, picky eaters, and hungry partners will all shut up and eat. And let’s not forget the minimal cleanup.
One pot. That’s it.
Common Mistakes (Don’t Be That Person)
- Overcooking the pasta. Check it at 30 minutes unless you enjoy mush.
- Using too little liquid. Pasta absorbs moisture, so don’t skimp on broth.
- Not seasoning enough. Taste before serving. Bland food is a crime.
- Adding cheese too early. Melt it at the end, or it’ll disappear into the abyss.
Swaps and Upgrades
No chicken?
Try ground turkey or sausage. Vegetarian? Toss in mushrooms or chickpeas.
Sauce too basic? Stir in pesto, cream cheese, or red pepper flakes for a kick. Gluten-free?
Use GF pasta. The world is your lazy, delicious oyster.
FAQs
Can I use frozen chicken?
Yes, but add 1–2 hours to the cook time. And make sure it’s fully cooked before shredding.
Safety first, folks.
Why is my pasta dry?
You either didn’t use enough liquid or overcooked it. Add broth or water and stir. If it’s beyond saving, call it a “deconstructed pasta bake” and move on.
Can I cook the pasta separately?
Sure, but then you’re washing two pots.
Defeats the purpose of lazy cooking, but you do you.
What’s the best pasta for this?
Short shapes like penne or rotini hold sauce better. Long noodles (spaghetti) turn into a tangled mess. Learn from my mistakes.
Final Thoughts
This crock pot chicken pasta is the hero of lazy dinners.
It’s cheap, easy, and tastes like you tried. So next time you’re tempted to order takeout, remember: your crock pot has your back. Now go forth and cook (minimally).