Slow Cooker Tuscan Chicken Macaroni and Cheese

What’s better than macaroni and cheese? This easy flavorful Tuscan chicken macaroni and cheese! This pasta dish is perfectly cooked and sure to be a pleasant crowd pleaser. Make sure to leave the lid on while cooking, and stir frequently for even cooking.

Difficulty

Easy

Cooking Technique

Saute

Keywords

4-5 servings, as, boneless, cheese, chicken, chicken broth, cream, cream cheese, easy, fresh oregano, garlic cloves, Instant Pot Culinary Team, parmesan cheese, penne pasta, saute, shredded sharp white cheddar cheese, skinless chicken breasts, slow cooked, slow cooker, spinach leaves, sundried tomatoes, unsalted butter, yellow onion

Servings

4-5 Servings

Ingredients

2 boneless, skinless chicken breasts
Salt as
Pepper as
4 tbsp unsalted butter
1 yellow onion
4 garlic cloves
3 ½ cups chicken broth
¾ cup sundried tomatoes
1 lb penne pasta
450 ml cream cheese
1 cup Parmesan cheese
2 cup shredded sharp white cheddar cheese
1 tbsp fresh oregano
1 cup cream
4 cups spinach leaves

Instructions

Sprinkle the diced chicken breast liberally with salt and pepper. Turn on the Sauté function at 320°F for 15 Minutes. Melt the butter in the pot. Brown the chicken on all sides, working in batches so as to not overcrowd the pot. Return all chicken back to the pot.
Add the minced onion and garlic and sauté until fragrant, about 5 additional minutes.
Add the chicken broth, diced sundried tomatoes, and penne pasta. Stir to evenly coat all noodles.
Place the lid on top and Slow Cook on High for 2 Hours, or on Low for 3 ½ -4 Hours.
After 30 Minutes of slow cooking on high, remove the lid and stir the pasta. Return the lid on the pot and continue cooking.
After 1 Hour, add the cream cheese, cheddar cheese, and parmesan cheese. Stir to combine. Place the lid on and continue cooking until time is over.
Once the pasta has cooked, mix in the oregano and cream. Fold in the spinach and keep warm until wilted. Serve immediately.