Crockpot Spinach Artichoke Chicken Pasta

8 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 lbs boneless, skinless chicken breast
• Garlic salt, to taste
• Black pepper, to taste
• Heath Riles Garlic Butter Seasoning, to taste
• Kinder’s Buttery Garlic & Herb Seasoning, to taste
• 1 (8 oz) block cream cheese
• 1 (14 oz) can artichoke hearts, drained
• 1 cup chicken broth
• 1 (10 oz) bag frozen chopped spinach
• 1 lb cooked pasta
• 1 (8 oz) bag shredded mozzarella cheese
• Heavy cream, to taste

Instructions

1. Place chicken breasts in a slow cooker and season with garlic salt, black pepper, Heath Riles Garlic Butter Seasoning, and Kinder’s Buttery Garlic & Herb Seasoning.
2. Add the cream cheese, drained artichoke hearts, and chicken broth to the slow cooker.
3. Cover and cook on high for 3 hours.
4. Shred the chicken inside the slow cooker.
5. Mix in the frozen spinach, cover, and cook for 10 to 15 minutes until the spinach is heated.
6. Stir in the cooked pasta, shredded mozzarella, and a splash of heavy cream.
7. Mix until the cheese has melted and the sauce is creamy.
8. Allow the pasta to rest for a few minutes to thicken before serving.