Ingredients:

  • 3 lbs Boneless, skinless chicken breasts or thighs
  • 4 cups Low Sodium Chicken Broth
  • 4 cloves Minced Garlic
  • 1 Tbsp Dried Italian Seasoning
  • 1 tsp Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 12 oz Short Pasta (e.g., Penne, Rotini)
  • 3 cups Fresh Broccoli Florets
  • 8 oz block Full-Fat Cream Cheese, softened and cubed
  • 1 cup Heavy Cream (Double Cream)
  • 1 cup Freshly Grated Parmesan Cheese (packed)
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Load the Slow Cooker: Place the chicken breasts/thighs at the bottom of the slow cooker insert.
  2. Add Liquid and Seasoning: Pour the chicken broth over the chicken. Add the minced garlic, Italian seasoning, salt, and pepper.
  3. Set and Cook: Place the lid on and cook on LOW for 4 hours or HIGH for 2 hours (until chicken is 165°F/74°C).
  4. Shred the Chicken: Remove the chicken pieces from the pot. Shred them roughly using two forks, then return the shredded chicken to the pot and stir to combine with the broth.
  5. Add the Pasta: Stir the dry pasta into the slow cooker liquid, ensuring the pasta is submerged. Replace the lid.
  6. Cook the Pasta: Cook on HIGH for 30–45 minutes, or until the pasta is al dente. Check halfway through.
  7. Add the Broccoli: Stir in the broccoli florets 15 minutes before the pasta is expected to finish. Cover and cook until the broccoli is bright green and just tender-crisp.
  8. Prepare the Sauce Base: Once the pasta and broccoli are cooked, turn the slow cooker off or switch it to the “Keep Warm” setting to prevent curdling.
  9. Melt the Cream Cheese: Stir in the cubed cream cheese until it is completely melted and smoothly incorporated into the liquid.
  10. Add the Cream: Pour in the heavy cream and stir until the sauce looks uniformly velvety.
  11. Incorporate the Parmesan: Gradually stir in the freshly grated Parmesan cheese until the sauce is thick and glossy. Taste and adjust seasoning.
  12. Serve: Garnish generously with fresh parsley. Serve immediately while hot.