Ingredients:
1.5 to 2 pounds boneless, skinless chicken breasts
Salt and black pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
4 cups chicken broth
1 cup milk
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 pound fettuccine pasta, uncooked
1/2 cup unsalted butter, cut into cubes
Fresh parsley, chopped, for garnish
Instructions:
Season and Brown Chicken:
Season chicken breasts with salt, black pepper, garlic powder, onion powder, dried basil, dried oregano, and dried thyme. Brown the seasoned chicken on both sides in a skillet over medium-high heat for 2-3 minutes per side. This step is optional but adds flavor.
Prepare Crockpot:
Place the browned chicken breasts in the slow cooker.
Add Ingredients:
Add chicken broth, milk, minced garlic, Parmesan cheese, and mozzarella cheese to the slow cooker. Stir to combine.
Cook:
Cover and cook on low for 4-6 hours or until the chicken is cooked through and shreds easily with a fork.
Shred Chicken:
Remove the chicken from the slow cooker and shred it using two forks.
Cook Pasta:
Add the uncooked fettuccine pasta to the slow cooker. Stir to submerge the pasta in the liquid. Place the shredded chicken back into the slow cooker.
Add Butter:
Add the cubes of unsalted butter to the slow cooker. Stir to combine.
Cover and Cook Again:
Cover and cook on low for an additional 30-45 minutes or until the pasta is tender and has absorbed the flavors.
Garnish and Serve:
Stir the pasta, and if needed, adjust the seasoning. Garnish with chopped fresh parsley.
Serve Warm:
Serve the Crockpot Garlic Parmesan Chicken Pasta warm. Optionally, sprinkle extra Parmesan cheese on top before serving.
