Target: 6 × 4 inches · landscape

Slow-Cooker Creamy Chicken Pasta

310 min · 6 servings

Ingredients

□ 2 lb boneless, skinless chicken thighs

□ 1 tsp kosher salt

□ 1/2 tsp black pepper

□ 1 tbsp olive oil

□ 1 small yellow onion, finely diced

□ 4 garlic cloves, minced

□ 1/2 cup drained oil-packed sun-dried tomatoes, chopped

□ 3 cups low-sodium chicken broth

□ 8 oz full-fat cream cheese, cubed and softened

□ 12 oz short pasta, such as penne or rotini

□ 5 oz baby spinach

1. Season thighs and place in the slow cooker. Add oil, onion, garlic, sun-dried tomatoes, and broth.

2. Cook on low about 4 hours until chicken reaches 175 F. Shred chicken; whisk cream cheese smooth into the liquid.

3. Stir in pasta and cook 15 minutes. Check every 5 minutes, stopping when it retains a faint firm center.

4. Turn off heat, fold in spinach, and cover 3 minutes. Rest uncovered 5 minutes, stir gently, and serve.

Cook’s note: Add pasta only near the end; it continues softening as the sauce rests.