Crockpot Chicken Pasta

12 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 lbs boneless, skinless chicken breasts
• Garlic salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Kinder’s Buttery Garlic & Herb seasoning, to taste
• 1 (8 oz) block cream cheese
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) jar Alfredo sauce
• 1 tablespoon minced garlic
• 1 pound bowtie pasta, cooked
• 1 (8 oz) bag shredded mozzarella cheese
• Fresh parsley, chopped, for garnish

Instructions

1. Place chicken breasts in a slow cooker and season with garlic salt, black pepper, garlic powder, onion powder, and Kinder’s Buttery Garlic & Herb seasoning.
2. Pour the marinara sauce and Alfredo sauce over the chicken, then add the cream cheese and minced garlic.
3. Stir the ingredients together, cover, and cook on high for 3 hours.
4. Shred the chicken inside the slow cooker and mix it thoroughly into the sauce.
5. Incorporate the cooked bowtie pasta and shredded mozzarella cheese, stirring until the cheese is melted and the pasta is coated.
6. Top with chopped fresh parsley and serve hot.