The recipe I am sharing today is so simple it’s kinda ridiculous.
But it’s one of my husband’s new favorites so I thought it was worthy to share.
It’s a combination of a traditional tomato sauce and a cream sauce with lots of Parmesan.
I found it in a cookbook I totally just made it up one day with ingredients from my pantry.
And don’t be scared of the long list of ingredients; you probably already have everything you need except for maybe the artichokes :)
Once I get home in the evening, I can usually finish up this dinner preparation in about 20 minutes. It’s the perfect recipe for busy weeknights (or nights that I am just feeling lazy).
I hope you enjoy it as much as we do.
Slow Cooker Chicken Spaghetti with Spinach and Artichokes
- 28 oz can of crushed tomatoes
- 2 garlic cloves, minced (or 2 tsp garlic powder)
- 1 onion, chopped (or 2 tsp onion powder)
- 1 tbsp olive oil
- 2 tsp Italian seasoning (or 1/2 tsp each of dried parsley, basil, oregano and thyme)
- 1 tbsp sugar (or honey)
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes (this does not make it spicy but it does add flavor)
- 2 fresh chicken breasts, diced (or frozen chicken breasts whole*)
- 1 can artichokes, drained
- 1 cups frozen spinach
- 1/2 cup Parmesan cheese (plus more for serving)
- 1/2 cup milk (or half and half or heavy cream)
- 8 oz whole wheat thin spaghetti
- fresh basil (optional)
Start by combining the first twelve ingredients in the slow cooker, cook for 4 hours on high heat or 6-7 hours on low.
Add Parmesan cheese and milk to the sauce. Stir to combine. Leave on low heat.
Cook the pasta according to the directions (don’t over cook!), drain and then add the pasta to the slow cooker. Stir to combine and let rest for 5 minutes. Serve with fresh basil and additional Parmesan cheese or even a little mozzarella is good too..
*Tip: If you add raw frozen chicken to the crock pot, allow the chicken to cook for the full time, then remove and dice and then place it back in the slow cooker), and then continue on with the rest of the recipe.
Tip: Because I work a 8-9 hour work day away from home, I put all the ingredients in the slow cooker insert the night before and then place it in the refrigerator (and the meat in the freezer). Then in the morning before work, I put the insert in the slow cooker and plug it in. Refrigeration of the ingredients buys me another hour(or two) of “cooking time” because all the ingredients have to heat up first before they start “cooking.” It makes for perfect timing when I get home from work.