January 19, 2019
Easy and yummy shredded chicken and tomato pasta.
8 hrs 5 mins
4 chicken thighs
1 x 400g can of diced tomato’s
Bottle of Passata
1 Diced onion
1tsp Onion powder
2 tsps Garlic powder
Dash of Worcestershire sauce
1 tsp Mixed herbs
Chilli flakes (as much as you like)
Salt and pepper
—20-30 minutes before serving
1 1/2 cups of stock(hot)
1tbs cream cheese
500g pasta (I used penne)
1Add all main ingredients to slow cooker and cook on low for about 7-8 hours
2About 20-30mins before serving, take big bits of chicken out and shred with fork and add back to slow cooker.
3Then add pasta, cream cheese and enough stock(hot) to cover the pasta (I added 1 1/2 cups). Cover and cook until pasta is cooked (30-45mins) then stir and serve.
Submitted by Skye Mozdzierz
May 8, 2019
You could 🙂
May 6, 2019
Can you use chicken breast instead of thigh?
April 24, 2019
This was a great winner in our house lots second servings and them empty bowls
April 15, 2019
Skye has updated those now for us 🙂
April 13, 2019
What are the quantities of the herbs etc used in this recipe.
April 2, 2019
I’ve asked Skye and will come back to you as soon as I have them 🙂
Can anyone tell me the quality used with herbs etc as not very clear
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