Creamy Garlic Slow Cooker Pasta
Jessica Gray
Rich, creamy and packed with garlicky goodness, this slow cooker pasta is the ultimate set-and-forget dinner. Just toss everything in and let the magic happen!
Ingredients
400g chicken breast
250g cream cheese
¼ cup The Aioli Grail
- 1 tablespoon Italian Stallion
1 teaspoon Man Grind Salt Flakes
- 3 cup chicken stock (we used a stock powder)
250g pasta (penne, spirals, shells work best)
50g parmesan
- 2 tbsp fresh parsley
- 1 tbsp Out the Gate
Directions
Place chicken breast, Man Grind Salt Flakes, The Aioli Grail and Italian Stallion in a slow cooker.
Add block of cream cheese. Don’t use spreadable cream cheese.
Add stock and Out the Gate and give a bit of a stir. Cook on high for 90min to 2 hours.
After this time, give it a vigorous stir to break up the chicken and mix the cream cheese into the sauce. Then add the uncooked pasta to the slow cooker and cook on high for a further 90 minutes (see notes regarding slow cookers).
After 90 min the pasta should be cooked and absorbed the bulk of the liquid. Stir gently.
