Directions
- 1Add two large frozen chicken breasts to your crock pot.
- 2Add one jar of garlic parmesan sauce directly on top of the chicken.
- 3Pour one cup of chicken broth into the empty garlic parmesan jar, shake it, and pour it into the crock pot.
- 4Season generously with salt and pepper.
- 5Add Italian seasoning and garlic powder on top.
- 6Mix up the sauces with the chicken using a spurtle to ensure everything is coated.
- 7Add one block of cream cheese right on top.
- 8Cook on high for three or four hours or low for six to eight hours.
- 9After cooking, use a chicken shredder tool to shred each chicken breast easily.
- 10Dump the shredded chicken back into the crock pot and mix.
- 11Add one box of Al Dente cooked rigatoni directly on top of the chicken.
- 12Add an entire bag of frozen peas.
- 13Give everything a good mix to coat the noodles and peas with the sauce and chicken.
- 14Add freshly shredded mozzarella cheese on top.
- 15Add some shaved parmesan on top of the mozzarella.
- 16Top with a little bit of parsley.
- 17Cover and cook for an additional 15 minutes on warm.
- 18Serve and enjoy once the cheese is melted.
Ingredients
- 2 large frozen chicken breasts
- 1 jar garlic parmesan sauce
- 1 cup chicken broth
- salt
- pepper
- Italian seasoning
- garlic powder
- 1 block cream cheese
- 1 box Al Dente cooked rigatoni
- 1 bag frozen peas
- freshly shredded mozzarella cheese
- shaved parmesan
- parsley
Equipment
crock potlemon colored spurtlechicken shredder toolbowl
Tips
- You can use fresh or frozen chicken breasts.
- The garlic parmesan sauce is already spicy, so no extra spice is needed.
- Using a chicken shredder tool makes shredding chicken easy.
- Add vegetables to the dish for a family-friendly meal.
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