Crockpot Lemon and Sun-dried Tomato Chicken Pasta
Directions
- 1Season the bottom of the crock pot with salt and pepper.
- 2Place two large chicken breasts into the crock pot.
- 3Add about half a jar of chopped julienne cut sun-dried tomatoes on top of the chicken.
- 4Mix the juice of two lemons, a couple tablespoons of the oil from the sun-dried tomatoes, some paprika, Italian seasoning, and a big scoop of garlic.
- 5Pour the mixed sauce over the chicken.
- 6Lay sliced lemon over the top of each chicken breast.
- 7Cover the crock pot and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- 8After a few hours, discard the lemons from the chicken.
- 9Pull out the chicken and shred it.
- 10Add a pound of angel hair pasta to the bottom of the crock pot.
- 11Pour in a can of chicken stock.
- 12Fill the chicken stock can about three-quarters of the way with heavy cream and add to the crock pot.
- 13Place the shredded chicken back on top of the pasta.
- 14Cook on high for another half hour, stirring halfway through.
Ingredients
- salt
- pepper
- 2 large chicken breasts
- 0.5 jar julienne cut sun-dried tomatoes, chopped
- 2 lemons, juiced
- 2 tablespoons oil from sun-dried tomatoes
- paprika
- Italian seasoning
- 1 scoop garlic
- 1 lemon, sliced
- 1 pound angel hair pasta
- 1 can chicken stock
- 0.75 can heavy cream
Equipment
Crock Pot
Tips
- You can use spaghetti instead of angel hair.
- Stir pasta halfway through the final cooking step.
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