Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Italian Slow Cooker Chicken Pasta Soup
- add review
- #83742
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
1 1/4 pound boneless skinless chicken thighs, cut into 1" pieces
1 cup diced carrots
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
2 cans (14 ounce size) chicken broth
1 can (14.5 ounce size) Italian style diced tomatoes, undrained
1/2 cup uncooked small pasta shells
directions
Mix all ingredients except pasta in a 3 1/2 to 4 quart slow cooker. Cover and cook on low heat setting 8 to 10 hours.
About 30 minutes before serving, stir in pasta. Increase heat setting to high. Cover and cook 20-30 minutes or until pasta is tender.
added by
foodista
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
see more crock pot soup recipes
reviews & comments
July 10, 2013
I had limited ingredients on hand and this recipe fit perfectly with what I had. It turned out excellent. I did cook it on low for less time though because my crock pot is new and cooks faster. If I cooked chicken for 10 hours on low in it they would be completely dessicated! I did add a pinch of italian seasoning and salt when I stirred in the pasta.
July 11, 2008
I added quite a bit more to this recipe (and made changes) and we enjoyed how it turned out: cook one clove of garlic (pressed) and the onion in 1T of olive oil until softened. Cut up chicken and place at bottom of crock pot. Increase the chicken broth to 32 ounces and cover the onion and garlic with some chicken broth. Scrape up garlic bits and onion with spatula and then pour the broth, onion, and garlic mixture into crock pot. Add some salt and pepper. Increase diced tomatoes to 28 ounces and pour tomatoes, about 2 cups water, and the remainder of broth into crock pot. Add one bay leaf, 1 teaspoon dried basil, 1/8 teaspoon dried red pepper flakes. Set crock pot to low and after 2 hours, add the carrots, 1-2 cups diced zucchini, 2+cups of swiss chard (cut into ribbons). Continue cooking on low for 7-8 hours. One hour before serving, stir in uncooked shell pasta.
July 7, 2008
I "tweaked" this recipe a little bit - used boneless/skinless chicken breast instead of thigh meat, added diced celery, but this recipe came out fabulous! It was gone in two days. Even my kids ate it up (6 years, and 1 1/2 years).