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Slow Cooker Spicy Chicken Pasta | Can't Stay Out of the Kitchen | This delicious #chicken & #pasta entree is made in the #SlowCooker so it's quick & easy. It's also #healthy, #lowcalorie & #glutenfree. #crockpot #asparagus #tomatoes #cannellinibeans #mushrooms #HealthyChickenEntree #HealthyPastaEntree

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.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
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
  

  • 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
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