1 small yellow onion
1 tsp olive oil
1 1/2 lbs boneless skinless chicken thighs 
1 tsp garlic powder
1 tsp salt
1 tsp paprika
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp ground red pepper
1/2 tsp ground thyme
1/2 tsp dried oregano
1 red bell pepper, cored and seeded and
cut into 1/2 inch strips
4 oz cream cheese
2 Tbsp cornstarch
2 Tbsp water
12 oz fettuccine/linguine/or other
pasta of your choice
Parmesan cheese, for serving


1.  Warm the olive oil in a pan over
a medium high heat.  Slice the onion into thin half moon slices. When oil
is hot (if you throw an onion in there it should start to sizzle), add the
onions.  Let the onions get soft, cooking for about 5 minutes.
2.  Add onions to the slow cooker.
Add in the chicken, garlic powder, salt, paprika, black pepper, onion
powder, ground red pepper, ground thyme, dried oregano, and bell pepper.
3.  Cover and cook on LOW for about
4-6 hours, or until chicken is tender.
4.  Remove lid and remove the chicken
and place on a cutting board. Shred the chicken or cut it into bite-size
5. Cook the pasta until al dente over the
stove according to package directions. Drain the water.
6.  Add the cream cheese into the hot
slow cooker.  Let it get melty and stir it in.  If the sauce in the
slow cooker is runny mix together cornstarch and water in a bowl and then pour
into the slow cooker.  If you use frozen chicken (like I do), the sauce
will be more runny than if the chicken is thawed.
7.  Once the sauce is thickened up a
bit, add in the chicken and the drained pasta and stir until pasta is coated.
8.  Serve up the pasta and top with
Parmesan cheese.

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