2013 – Gluten Free Living

Slow Cooker Spicy Chicken Pasta is a spicy and flavorful main dish. It’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 and mushrooms. 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.

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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, I recommend Ronzoni. It cooks up the most like normal wheat pasta. It doesn’t have a horrid starchy taste from using all brown rice flour.

I needed to throw something together for dinner the other night and I was really short on the time. 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. This delicious concoction was the result. I wanted healthy ingredients, i.e., NO CANNED SOUPS or processed foods. I also wanted something that was tasty as well. This spicy pasta dish is a great stick-to-the-rib dish. I like to prepare it during those times of the year when fall is here. We really enjoy hot comfort foods more in the fall than in the summer time.

This is a quick recipe to prepare when you have little time on your hands. It 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. Otherwise, I find they have a gummy taste cooked that way. The pasta absorbed the juice from the rest of the ingredients. If you want to serve this more like a soup, then 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. If your family can’t handle even a mild level of spiciness, then use regular diced tomatoes. Just know that 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, it was very dark outside when I took the pictures. They were not pleasing to say the least. I remade this recipe (February 2015) and retook the pictures. I believe these pictures are more clear. They also show the loveliness of this tasty slow cooker recipe to better advantage. I hope you give it a try. 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!

Slow Cooker Spicy Chicken Pasta puts a slight 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, but I did not use sour cream or cheese this time.

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 according to package directions. 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)

Slow Cooker Spicy Chicken Pasta

Teresa Ambra

This delectable slow cooker recipe uses chicken, cannellini beans, chipotle diced tomatoes, asparagus, onions, garlic, mushrooms and gluten free pasta. The ease of the slow cooker makes this a terrific recipe to prepare for weeknight suppers when your schedule is busy.

No ratings yet

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Chicken/Pasta

Cuisine Tex-Mex

Servings 8

Calories 227 kcal

Equipment

• 1 slow cooker
• 1 large stock pot with lid
• 1 colander
• 1 sharp knife to cut vegetables
• measuring cups
• measuring spoons
• 1 wooden spoon

Ingredients

  

1x2x3x

• 2 boneless chicken breasts or about 2-3 cups leftover rotisserie chicken
• 30 oz. can chipotle diced tomatoes undrained (two 15-ounce cans)
• 4 oz. can sliced mushrooms drained
• 30 oz. can Progresso white cannellini beans drained (two 15-ounce cans)
• 1 bunch asparagus washed
• 1 small onion diced
• 1 tsp. roasted minced garlic or minced garlic from a jar
• 1 leek green top removed, washed thoroughly and diced
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 tbsp. fresh parsley plus more for garnish
• 1 tbsp. fresh thyme more or less
• 1 tbsp. fresh rosemary more or less
• 12 oz. pkg. gluten free brown rice rotini or use regular pasta
• water as needed

Instructions

 

• 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 according to package directions.
• Remove from heat; drain.
• Add drained noodles to crockpot.
• Taste for seasonings.
• Ladle chicken and pasta mixture into serving bowls.
• Garnish with fresh parsley.

Notes

NOTE: If you can’t handle spicy, just use two cans diced tomatoes instead of those with chili peppers.

 

NOTE: You can use two cans of Chipotle diced tomatoes, or two cans of Mexican diced tomatoes, or two cans of Rotelle diced tomatoes with green chilies. Any of these combinations will work.

 

NOTE: If you want this more soup-like, add additional water. The longer the noodles are in the crockpot (even on a warm setting), the more they absorb the liquid, so you may find that you need to add additional water so the mixture doesn’t dry out.

 

NOTE: I recommend using Ronzoni gluten free noodles. They were not available when these pictures were taken.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 227kcalCarbohydrates: 38gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 18mgSodium: 347mgPotassium: 268mgFiber: 3gSugar: 2gVitamin A: 934IUVitamin C: 11mgCalcium: 45mgIron: 3mg

Keyword asparagus, main dish, mushrooms, noodles, pasta, Slow Cooker, tomatoes, vegetable

Tried this recipe?Let us know how it was!

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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Slow Cooker Spicy Chicken Pasta

Teresa Ambra

This delectable slow cooker recipe uses chicken, cannellini beans, chipotle diced tomatoes, asparagus, onions, garlic, mushrooms and gluten free pasta. The ease of the slow cooker makes this a terrific recipe to prepare for weeknight suppers when your schedule is busy.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Chicken/Pasta

Cuisine Tex-Mex

Servings 8

Calories 227 kcal

Equipment

• 1 slow cooker
• 1 large stock pot with lid
• 1 colander
• 1 sharp knife to cut vegetables
• measuring cups
• measuring spoons
• 1 wooden spoon

Ingredients

  

1x2x3x

• 2 boneless chicken breasts or about 2-3 cups leftover rotisserie chicken
• 30 oz. can chipotle diced tomatoes undrained (two 15-ounce cans)
• 4 oz. can sliced mushrooms drained
• 30 oz. can Progresso white cannellini beans drained (two 15-ounce cans)
• 1 bunch asparagus washed
• 1 small onion diced
• 1 tsp. roasted minced garlic or minced garlic from a jar
• 1 leek green top removed, washed thoroughly and diced
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 tbsp. fresh parsley plus more for garnish
• 1 tbsp. fresh thyme more or less
• 1 tbsp. fresh rosemary more or less
• 12 oz. pkg. gluten free brown rice rotini or use regular pasta
• water as needed

Instructions

 

• 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 according to package directions.
• Remove from heat; drain.
• Add drained noodles to crockpot.
• Taste for seasonings.
• Ladle chicken and pasta mixture into serving bowls.
• Garnish with fresh parsley.

Notes

NOTE: If you can’t handle spicy, just use two cans diced tomatoes instead of those with chili peppers.

 

NOTE: You can use two cans of Chipotle diced tomatoes, or two cans of Mexican diced tomatoes, or two cans of Rotelle diced tomatoes with green chilies. Any of these combinations will work.

 

NOTE: If you want this more soup-like, add additional water. The longer the noodles are in the crockpot (even on a warm setting), the more they absorb the liquid, so you may find that you need to add additional water so the mixture doesn’t dry out.

 

NOTE: I recommend using Ronzoni gluten free noodles. They were not available when these pictures were taken.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 227kcalCarbohydrates: 38gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 18mgSodium: 347mgPotassium: 268mgFiber: 3gSugar: 2gVitamin A: 934IUVitamin C: 11mgCalcium: 45mgIron: 3mg

Keyword asparagus, main dish, mushrooms, noodles, pasta, Slow Cooker, tomatoes, vegetable

Tried this recipe?Let us know how it was!