Slow Cooker Creamy Chicken Pepperoni Pasta Recipe

Slow cooker creamy chicken pepperoni pasta recipe - a lazy way to the ultimate comfort food with almost zero effort! Coeliac-friendly and gluten-free.

Prep Time 5

Cook Time 1 10

Servings people

Calories 657kcal

Ingredients

650 g skinless, boneless chicken thighs, diced into bite-sized chunks
1 tsp garlic-infused oil
100 g sun-dried tomatoes
50 g pepperoni or chorizo, roughly chopped
2.5 tbsp red pesto
1 tsp dried oregano
1/2 tsp smoked paprika
1l gluten-free chicken stock
300 g gluten-free pasta
2 handfuls spinach, roughly chopped
2 tbsp cream cheese
1 tbsp cornflour, mixed with 2 tbsp water
small handful spring onion greens, finely chopped
1 tbsp Parmesan

Grams - Cups

Instructions

Place the chicken thighs into the slow cooker, then add the pepperoni, sun-dried tomatoes, pesto, garlic oil, oregano, paprika and half of the chicken stock (500ml).
Pop the lid on and cook on high for 1 hour, then add the pasta and spinach, followed by the rest of the stock. Mix it in and allow to cook for about ten minutes with the lid on.
Just before the ten minutes is up (when the pasta is ALMOST cooked) stir in the cream cheese and cornflour mixture.
Finish optionally with grated parmesan and spring onion greens.

Nutrition