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- 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 - 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 - 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! 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. 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. 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. 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. 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. 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! 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. 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. 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. {{image_2}} 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. 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. 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! 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. 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. 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. 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. 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. 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. 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!

Slow Cooker Mushroom Chicken Pasta

Create a comforting meal with this delicious Slow Cooker Mushroom Chicken Pasta! This easy recipe combines tender chicken, savory mushrooms, and gooey mozzarella all simmered to perfection. In just a few simple steps, you’ll have a hearty dish that everyone will love. Perfect for busy weeknights, click through to discover how to make this delightful pasta meal that warms the heart and pleases the palate. Don't miss out on the recipe!
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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

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

1 cup (100g) shredded mozzarella cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Season the chicken breasts with salt, pepper, and paprika on both sides. Place them at the bottom of the slow cooker.

    Add Vegetables: Layer the sliced mushrooms, chopped onion, and minced garlic over the chicken.

      Combine Tomatoes and Broth: Pour the can of diced tomatoes (with juices) and chicken broth over the chicken and vegetables. Sprinkle with Italian seasoning and thyme.

        Cook: Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.

          Cook the Pasta: About 30 minutes before serving, remove the chicken (shredding if desired) and stir in the uncooked penne pasta into the slow cooker. Add extra broth or water if needed to cover the pasta and ensure it cooks evenly.

            Finish the Dish: Once the pasta is cooked (after about 30 minutes), return the shredded chicken to the slow cooker and stir well to combine.

              Add Cheese: Sprinkle shredded mozzarella cheese over the top, cover, and let sit for about 5-10 minutes until the cheese is melted.

                Serve: Garnish with fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 7 hours (includes cooking) | Servings: 4-6