Slow Cooker Mushroom Chicken Pasta Tasty and Simple Meal
If you’re looking for a meal that’s both tasty and easy, you’ve found it! This Slow Cooker Mushroom Chicken Pasta is your new go-to recipe. With tender chicken, rich mushrooms, and flavorful pasta, it’s a dish that cooks itself while you focus on your day. In this article, I’ll guide you through the simple steps to create a comforting meal that will delight your family and friends. Let’s dive in!
Ingredients
Main Ingredients
– 1 lb (450g) boneless, skinless chicken breasts
– 8 oz (225g) penne pasta
– 2 cups (300g) mushrooms, sliced (any variety)
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
Seasonings and Broth
– 1 can (14 oz) diced tomatoes (with juices)
– 1 cup (240ml) chicken broth
– 1 teaspoon Italian seasoning
– 1 teaspoon dried thyme
– ½ teaspoon paprika
– Salt and pepper to taste
Toppings
– 1 cup (100g) shredded mozzarella cheese
– Fresh parsley, chopped (for garnish)
Gather these ingredients before you start cooking. This dish is easy to make with simple components. The chicken gives protein, while the pasta adds heartiness. The mushrooms, onion, and garlic bring great flavor. Diced tomatoes add moisture and tang. Seasonings like Italian herbs and paprika enhance the taste. Finally, cheese and parsley make for a tasty topping. This recipe is perfect for busy days, and it feeds many people. Prepare to impress your family or friends with this delicious meal!
Step-by-Step Instructions
Prepare the Chicken
Season the chicken with salt, pepper, and paprika. This gives it great flavor. Place the chicken at the bottom of the slow cooker. Make sure it sits flat for even cooking.
Layer the Vegetables
Next, add the mushrooms, onion, and garlic on top of the chicken. The mushrooms will add a nice earthy taste. The onion and garlic give it a sweet, savory flavor. This layer makes the dish even better.
Combine and Cook
Pour the can of diced tomatoes (with juices) over the chicken and vegetables. Then, add the chicken broth. Sprinkle in the Italian seasoning and thyme for a touch of warmth. Cover the slow cooker. Set it to low for 6-7 hours or high for 3-4 hours. Check the chicken until it’s tender and cooked through.
Cook the Pasta
About 30 minutes before serving, remove the chicken. You can shred it or leave it whole. Stir in the uncooked penne pasta into the slow cooker. If the pasta looks dry, add extra broth or water to cover it. This ensures even cooking.
Finalize the Dish
Once the pasta is cooked, return the shredded chicken to the slow cooker. Stir well to combine everything. Now, sprinkle shredded mozzarella cheese over the top. Cover it again and let it sit for about 5-10 minutes. This helps the cheese melt nicely.
Serve and Enjoy
Before serving, garnish with fresh parsley. This adds a pop of color and fresh taste. Now, dig in and enjoy your tasty slow cooker mushroom chicken pasta!
Tips & Tricks
Cooking Tips
To make sure your chicken stays tender, season it well. Use salt, pepper, and paprika. Place it at the bottom of the slow cooker. This helps it cook evenly.
For perfect pasta, add it 30 minutes before serving. Stir in uncooked penne pasta with some extra broth. This keeps the pasta from getting dry. Make sure the pasta is covered with liquid while it cooks.
Ingredient Substitutions
If you want to try other pasta, use fusilli or rigatoni. These shapes hold sauce well and add fun to your meal.
For mushrooms, you can use cremini, shiitake, or button mushrooms. Each type adds its own flavor. Mix and match for a unique taste.
Making Ahead
Meal prep is easy with this dish. You can chop your veggies a day in advance. Store them in the fridge until you’re ready to cook.
For storage, let the dish cool first. Then, place it in an airtight container. This keeps it fresh for up to three days in the fridge.
Variations
Gluten-Free Option
You can easily make this dish gluten-free. Just swap the penne pasta for gluten-free pasta. Many brands offer great taste and texture. Cooked properly, they blend well with the sauce. Look for options made from brown rice, quinoa, or lentils. This way, everyone can enjoy the meal.
Vegetarian Version
Want to go meatless? Try using plant-based meat substitutes. Options like soy crumbles or lentils work well. They soak up the sauce and add protein. You can still keep the mushrooms for that earthy flavor. This version is great for vegetarians and tastes just as good.
Flavor Enhancements
To make this dish even richer, consider adding cream. Stir in a half cup of heavy cream about 10 minutes before serving. It gives the sauce a silky texture. You can also spice it up with fresh herbs. Basil, oregano, or even a touch of rosemary can elevate the taste. Don’t be afraid to experiment!
Storage Info
Storing Leftovers
To keep your Slow Cooker Mushroom Chicken Pasta fresh, cool it down first. Divide the dish into smaller portions. Store it in airtight containers. Make sure to refrigerate it within two hours. This helps to avoid bacteria growth. The pasta and chicken will stay good for up to three days.
Reheating Instructions
When you’re ready to enjoy leftovers, use the microwave or a skillet. If using a microwave, heat in short bursts. Stir the pasta every minute to warm it evenly. If using a skillet, add a splash of water or broth. This keeps the pasta moist. Heat over medium until warm. Ensure the chicken is hot throughout.
Freezing the Dish
You can freeze Slow Cooker Mushroom Chicken Pasta for later. Allow it to cool completely. Use freezer-safe containers or bags for storage. Make sure to remove as much air as possible. This prevents freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Then reheat it as described above.
FAQs
How long does it take to cook chicken in a slow cooker?
Cooking chicken in a slow cooker takes about 6 to 7 hours on low. If you set it to high, it takes about 3 to 4 hours. Always check that the chicken reaches an internal temperature of 165°F for safety. To keep it juicy, avoid lifting the lid too often. This helps the heat and steam stay inside.
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just add extra cooking time. When cooking from frozen, set your slow cooker to high for about 5 to 6 hours. Make sure the chicken is fully cooked before serving. If you can, thaw the chicken overnight for best results. This helps it cook evenly.
What can I serve with Slow Cooker Mushroom Chicken Pasta?
You can pair this dish with a simple side salad. A green salad adds freshness to your meal. Garlic bread is also a great choice. It’s perfect for soaking up the sauce. For a healthy option, steamed vegetables like broccoli or green beans work well too.
Can I make this recipe dairy-free?
Yes, you can make this recipe dairy-free. Instead of mozzarella cheese, use a dairy-free cheese that melts well. You can also skip the cheese altogether for a lighter dish. For broth, choose a vegetable broth instead of chicken broth. This keeps the flavor rich without the dairy.
This blog post covered making a tasty Slow Cooker Mushroom Chicken Pasta. We discussed the key ingredients, step-by-step instructions, and helpful tips for success. You learned about variations, storage, and answers to common questions.
To sum up, this dish is easy, versatile, and perfect for any meal. Enjoy cooking and sharing this comforting meal with family and friends!
. - Preheat the oven to 375°F (190°C). - Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish. - In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. - Bring the mixture to a boil. Then, reduce heat to simmer, cover, and cook for about 15 minutes. You want the quinoa fluffy and all the liquid absorbed. - In a large bowl, combine the cooked quinoa, 1 can of black beans, 1 cup of corn, and 1 cup of diced tomatoes. - Add 1 teaspoon each of cumin and chili powder, and ½ teaspoon of smoked paprika. Season with salt and pepper to taste. Mix it all together well. - Spoon the quinoa mixture into each bell pepper. Fill them tightly and mound slightly at the top. - Add 1 cup of shredded cheese on top of the stuffed peppers. - Cover the baking dish with foil and bake for 25 minutes. - Remove the foil and bake for another 10-15 minutes until the peppers are tender and the cheese is bubbly. For the full recipe, check the instructions above! - Choosing the right bell peppers: Select large, firm peppers. Red, yellow, and green all work well. Their sweetness adds flavor. Look for peppers without blemishes. Fresh peppers hold up better during cooking. - Ensuring quinoa is properly cooked: Rinse the quinoa to remove bitterness. Use twice as much broth as quinoa. Simmer until it is fluffy. This usually takes about 15 minutes. Let it sit covered for a few minutes after cooking. - Adding other vegetables: Feel free to throw in diced zucchini, mushrooms, or spinach. These add color and nutrients. You can also mix in cooked carrots or chopped kale. This makes the dish even heartier. - Spice level adjustments: If you like heat, add diced jalapeños. For milder flavors, skip the chili powder. You can also use a pinch of cayenne pepper for warmth. Taste as you go to find your perfect heat. - Garnishing techniques: Top your stuffed peppers with fresh cilantro. This brightens the dish and adds a fresh taste. You can also sprinkle extra cheese on top. A squeeze of lime adds a zesty finish. - Serving suggestions: Serve the peppers on a colorful plate. Adding a side salad makes it a complete meal. You can also offer sour cream or avocado on the side for extra creaminess. For the full recipe, check out the Full Recipe section above! {{image_2}} You can easily boost the protein in your Mexican quinoa stuffed peppers. Try adding ground turkey or chicken. Cook the meat before mixing it with the quinoa and beans. This adds a savory flavor and makes the dish heartier. For a vegetarian version, consider incorporating tofu. Crumble firm tofu and sauté it with spices. This option keeps the meal filling and tasty while staying meat-free. Mixing up the spices can create exciting flavor variations. For a southwest-style dish, add smoked chipotle or cayenne pepper for heat. You can also try a Mediterranean twist. Use feta cheese and olives in the filling. This gives a fresh, tangy taste that pairs well with the peppers. If you prefer a vegan option, there are simple swaps. Choose dairy-free cheese alternatives to keep it cheesy without animal products. Nutritional yeast is a great choice for a cheesy flavor. You can also add more plant-based ingredients. Think of black olives, zucchini, or spinach to enhance nutrients and flavor. These adjustments make the dish suitable for everyone. For the full recipe, check out the details above. To keep your Mexican quinoa stuffed peppers fresh, refrigerate them right away. Place them in an airtight container. This helps keep the moisture in and prevents them from drying out. You can stack them if needed, but make sure they’re covered well. Use leftovers within three to four days for the best taste. When you want to enjoy your leftovers, you can use the microwave or the oven. The microwave is quick but may make the peppers a bit soggy. Heat them at medium power for about 2-3 minutes. The oven gives better results. Preheat it to 350°F (175°C) and bake for 10-15 minutes. This keeps the peppers firm and the cheese nice and melted. Cover them with foil to keep moisture in. Freezing stuffed peppers is a smart way to save a meal for later. First, let them cool completely. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat as you would with fresh peppers. Enjoy the flavor without the fuss! For the full recipe, check the earlier section. Making Mexican Quinoa Stuffed Peppers takes about 1 hour. You need 20 minutes to prep and 40 minutes to cook. This includes baking time. Yes, you can make this recipe ahead. Prepare the stuffed peppers, then cover and store them in the fridge. They stay fresh for up to 2 days. When ready, bake them until hot. Yes, these stuffed peppers are gluten-free. All the ingredients, like quinoa and black beans, do not contain gluten. Always check labels for any hidden gluten. You can use rice or farro instead of quinoa. Both give a nice texture. For a lighter option, try cauliflower rice. Just cook it until tender before mixing with the other ingredients. This blog post covered how to make delicious Mexican Quinoa Stuffed Peppers. You learned about key ingredients like bell peppers, quinoa, and spices. We explored step-by-step instructions for prepping, cooking, and baking. Plus, we shared tips for customizing and presenting your dish. You now have storage info to keep your peppers fresh and a FAQ section for any lingering questions. These stuffed peppers are tasty, healthy, and easy to make. Enjoy creating your own unique twist on this crowd-pleasing recipe!](https://dailydishly.com/wp-content/uploads/2025/07/158fa0a1-d758-421b-8667-18571c0cd20a-768x768.webp)
