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Chicken Artichoke Pesto Pasta (crocpot)
Chicken Artichoke Pesto Pasta (crocpot)

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We hope you got benefit from reading it, now let’s go back to chicken artichoke pesto pasta (crocpot) recipe. To cook chicken artichoke pesto pasta (crocpot) you need 16 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to cook Chicken Artichoke Pesto Pasta (crocpot):
  1. Get 5 lb chicken thighs, I used the frozen pack I had in freezer
  2. Use 1 pack frozen spinach
  3. Prepare 3 cans condensed cream of mushroom soup
  4. Get 3 mushroom soup cans of milk
  5. You need 1 can black olives drained and halved
  6. Use 1 (4 oz) pack sundries tomatoes cut into quarter size pieces
  7. Prepare 1 lg can mushrooms drained
  8. You need 2 (6.5 oz) jars marinated artichokes drained and halved
  9. Prepare 1 tbsp pesto
  10. Take 1 box your favorite pasta like ziti, rigatoni etc
  11. You need 2-4 cups mozzarella or provolone etc (cheesey texture to food)
  12. You need 1 tbsp crushed red pepper flakes
  13. Use 1 tbsp black pepper
  14. Prepare 1 tbsp dried minced onion
  15. Use 1 tbsp fresh minced garlic
  16. Get 1 tbsp parsley flakes or Italian seasoning
Instructions to make Chicken Artichoke Pesto Pasta (crocpot):
  1. In crocpot put chicken frozen or thawed. **(I recommend without skin or bone.) Pro tip: If frozen and has skin, after about 45 min into recipe remove chicken and it will be warm enough to easily break apart the pieces and deskin. (Remove bone once chicken is thoroughly cooked.)
  2. Add into crocpot all ingredients EXCEPT PASTA
  3. Cook until chicken is thoroughly cooked. Then pull into smaller chunks remove the bone if any, and mix in the now drained COOKED box of pasta. Adding in your cheese and mix.

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