Who knew you could cook dried pasta in the slow cooker? Well you do now and not only does it save on washing up, the pasta tastes even better as it soaks up all the lovely flavours of the dish!
Prep time 15 mins
Cooking time 4-5hrs
1 onion, diced
5 garlic cloves, peeled and chopped
1tbsp dried Italian herbs
1tbsp tomato puree
1tsp paprika
1/2tsp salt and pepper
1tbsp wholegrain mustard
150g mixed wild mushrooms, roughly torn
2 chicken breast, approx 300g
Chicken Stock, enough to come to the same level as the ingredients, I used 500ml
300g dried penne pasta
150ml double cream
3tbsp fresh chopped parsley
Add all of the ingredients except the pasta, cream and parsley to your slow cooker.
Pop the lid on, cook on high for 30mins to get everything up to temp and then turn the slow cooker down to slow to low for another 3hours, until everything is cooked through.
Remove the chicken fillets and shred them using two forks. Add them back in to the slow cooker.
Add the dried pasta and a splash of hot water if the slow cooker needs it, the liquid should be at the same level as the ingredients.
Cover and cook on high for 40 minutes, stirring half way through.
Once your pasta is cooked and most of the liquid has gone(cook with the lid off for a while if there's too much liquid left) add the double cream and fresh parsley. Give it all a stir and have a taste, you will probably need a little more sat and pepper after adding the cream.
Serve with a lovely side salad!
