Slow Cooker Parmesan Garlic Chicken & Pasta


Slow Cooker Parmesan Garlic Chicken & Pasta

Course Crockpot, Main Course, Main Dish
Cuisine American
Author Catherine’s Plates


  • 6 quart crockpot
  • sharp knife
  • measuring cup
  • large pot
  • strainer
  • meat chopped
  • spatula or wooden spoon


  • 3 lbs boneless, skinless chicken breasts
  • 1 (12oz) bottle parmesan garlic wing sauce
  • 1 cup milk
  • 1 (8oz) block cream cheese, cut into cubes
  • 4 oz shredded parmesan cheese
  • 16 oz cooked & drained pasta
  • fresh parsley for garnish


  • Spray a 6 quart slow cooker/crockpot with non-stick cooking spray. Place chicken breasts into bottom of slow cooker/crockpot.
    NOTE: for faster cook time cut chicken into big pieces.
  • Pour the whole bottle of parmesan garlic wing sauce over the chicken. Pour milk into sauce bottle, close lid, and shake to get out rest of sauce. Pour the milk over the chicken and sauce.
  • Distribute evenly the cream cheese cubes all over the chicken, sauce, and milk.
  • Place lid on slow cooker and cook on high for 4-6 hours or on low for 6-8 hours.
  • Once chicken is done and fork tender, remove and place on a cutting board. Chop or shred chicken into bite size pieces and place back into slow cooker.
  • Bring a large pot of water to a boil. Add uncooked pasta and 1/2 TBS salt. Cook per directions on back of pasta package for al dente. Drain pasta and add to the chicken and sauce in the slow cooker. Add 1/4 cup shredded parmesan cheese and mix everything together until well combined. Let sit for a few minutes. Serve up with fresh parsley on top for a garnish, if desired.