2013 – Gluten Free Living
Slow Cooker Spicy Chicken Pasta is a spicy and flavorful main dish that’s healthy, gluten free, and quite easy to make since it’s all tossed into the crockpot. I used boneless, chicken breasts, cannellini beans, chipotle diced tomatoes, asparagus, leeks, onions, garlic, mushrooms and then I seasoned this tasty dish with fresh parsley, rosemary, thyme, salt and pepper. I added a gluten free rotini pasta to tie it all together.
The chicken, vegetables, seasonings and pasta are quite wonderful. I used brown rice rotini style pasta instead of wheat pasta, but you can use whatever you prefer. I don’t recommend using gluten free pasta made from corn however. It is absolutely awful to chew and eat after cooking. Instead, if you use a gluten free pasta, bring to a boil for only 2 minutes. Then turn off the heat and allow the pasta to soak in the hot water for about 15 minutes. Drain, and then add the pasta to the slow cooker once everything else is ready.
I needed to throw something together for dinner the other night and I was really short on the time because I had appointments I needed to be at during most of the afternoon when I would normally be cooking. I looked in my refrigerator(s) and my pantry to see what I had on hand, and this concoction was the result. I wanted healthy ingredients, i.e., NO CANNED SOUPS or processed foods, and something that was tasty as well. This spicy pasta dish is a great stick-to-the-rib dish during those times of the year when fall is here and we really enjoy hot comfort foods more than in the summer time.
If you’re looking for a quick recipe to prepare when you have little time, this one really doesn’t take more than about 10 minutes to get into the crockpot. I prefer cooking my noodles on top of the stove rather than cooking them in the crockpot because I find they have a gummy taste that way. The pasta absorbed the juice from the rest of the ingredients so if you want to serve this more like a soup, then you may want to add some of the pasta water to the crockpot when you add the noodles.
I garnished my bowl with a little fresh parsley, which added just the right touch. This is only mildly spicy, but if your family can’t handle even a mild level of spiciness, then you may want to consider using regular diced tomatoes, but you will lose a lot of the flavor and zest of this recipe by doing so. It may even seem bland. Just saying….but for those of you who like a little heat in your life, uh, pasta dishes….come on down! The Price is Right!
When I first made this recipe in November 2013, I was trying to use up some marinated teriyaki chicken breasts. I realized most people would never make that kind of combination, so I remade this recipe (February 2015), with plain chicken breasts and removed several of the ingredients. You can make this like a pasta dish, or if you prefer eating this more like a soup, add some water. Whichever, way you serve it, the outcome is delicious!
It was also very dark when I took the pictures so they were not very pleasing as well. I retook pictures for this tasty pasta dish and these are more clear and show the loveliness of this tasty slow cooker recipe to better advantage. I hope you give it a try.
Slow Cooker Spicy Chicken Pasta puts a Tex-Mex spin on chicken and noodles!
I love the ease of tossing everything in the slow cooker (except the noodles). Slow Cooker Spicy Chicken Pasta is only mildly spicy. If you need to tone it down for your family then use regular diced tomatoes instead of those with chipotle peppers or diced chilies.
I served Slow Cooker Spicy Chicken Pasta with Quick Sourdough Bread.
Here’s what I did.
I used these ingredients.
Spray a crockpot with cooking spray. Cut up two boneless chicken breasts (or if you prefer more meat use 4 chicken breasts). Add chicken to crockpot with diced onions and leeks.
Add chipotle diced tomatoes, drained mushrooms and drained cannellini beans. Add a tomato can full of water.
Add seasonings and garlic.
Stir ingredients to combine and cook in crockpot about 3-4 hours or until chicken tests done.
About 30 minutes before the recipe is done heat water in a stockpot to boiling. Cook gluten free pasta 2 minutes at a boil. Turn off heat and allow pasta to continue cooking in hot water for 15 minutes. Drain. Set aside.
Wash asparagus. Cut off the top three inches of asparagus in 1 1/2″ sections. Discard remaining stalk.
After the asparagus has cooked through, stir in cooked noodles.
Stir ingredients to combine. If you prefer this recipe more soup like, you can stir in some of the pasta water from cooking the noodles.
To serve: Ladle out the Slow Cooker Spicy Chicken Pasta into serving bowls. Garnish with fresh parsley. This is a one-pot meal basically.
Each mouthful of Slow Cooker Spicy Chicken Pasta is filled with large chunks of chicken, spicy heat from the tomatoes, and a few veggies like asparagus, mushrooms, leeks and onions thrown in for even more texture.
Here’s the recipe.
SLOW COOKER SPICY CHICKEN PASTA
(My own concoction)
- 2 boneless chicken breasts, or about 2-3 cups leftover rotisserie chicken, cubed
- 2 15-oz. cans chipotle diced tomatoes, undrained
- 4-oz. can sliced mushrooms, drained
- 2 15-oz. cans Progresso white cannellini beans, drained
- 1 bunch of asparagus, washed
- 1 small onion, diced
- 1 tsp. roasted minced garlic, or minced garlic from a jar
- 1 leek, diced
- 1 tsp. salt
- ½ tsp. pepper
- 1 tablespoon fresh parsley, plus more for garnish
- 1 tablespoon fresh thyme, more or less, as desired
- 1 tablespoon fresh rosemary, more or less, as desired
- 12-oz. pkg. gluten free brown rice rotini
- Slice chicken or cut in cubes and toss into the crockpot.
- Add diced onions and leeks.
- Add both cans of undrained tomatoes, drained mushrooms and cannellini beans.
- Add a tomato can of water.
- Add garlic and seasonings to the crockpot.
- Cook about 2 ½ to 3 hours on high until everything heats through and chicken is cooked.
- Wash asparagus and cut off two sections from the top both 1 1/2 to 2-inches in length.
- Discard the rest of the stalk.
- Add asparagus to crockpot.
- Heat water in a stockpot and bring to a boil.
- Add gluten free noodles and cook 2 minutes.
- Turn off heat.
- Allow noodles to sit in hot water for 15 minutes.
- Drain noodles and add to crockpot.
- Taste for seasonings.
- Ladle chicken and pasta mixture into serving bowls.
- Garnish with fresh parsley.
This dish has a lot of nice textures from the beans, chicken, other veggies and pasta.
Slow Cooker Spicy Chicken Pasta is so tasty. It’s a great meal to serve on cold, winter nights.
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