Broccoli and Chicken Pasta

This recipe is from one of my Slow Cooker recipe books. It originally calls for Beef, but Taylor is not a huge beef fan, so I used Chicken. This turned out great, and Taylor liked it! :-D

You will need:

2 cups of broccoli florets

1 medium onion, thinly sliced

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried thyme

1 can [14.5 oz] Italian-style diced tomatoes

1 can [14.5 oz] chicken broth

2 large boneless chicken breasts

2 cloves garlic, minced

2 tbs tomato paste

2 cups of rotini pasta

3 oz shredded Cheddar cheese

** If you want to use Beef instead of Chicken use 3/4 cup of beef broth and 1 pound of ground beef.

If cooking with Chicken: 

1. Layer broccoli, onion, spices, tomatoes and chicken broth in crock pot. 

2. Place the chicken and garlic on top of the vegetables. Then cook on High for 4-6 hours. Or until chicken is cooked all the way through. 

*Cooking raw chicken in a crock pot takes longer. Make sure to let it cook thoroughly. 

3. When the chicken is cooked, begin to shred the chicken. 

Then stir in tomato paste, pasta and cheese. Cover and cook for 25-30 minutes. 

4. When serving, add more cheddar cheese and salt & pepper to taste. 

Enjoy! 

*If you don't have all day to let the chicken cook through, cook the chicken first, baking it for 30 minutes on a baking sheet with oil, garlic, salt & pepper, while the vegetables cook in the crock pot. Then, using the beef directions, place the [cooked] chicken in the crock pot and let it cook for 2 hours. 

If cooking with Beef:

1. Layer vegetables, spices, tomatoes and beef broth in crock pot. Cook and cover on LOW 2 1/2 hours.

2. Cook beef and garlic in a large skillet on the stove, until meet is no longer pink. Pour off the drippings/grease. Then add beef to the crock pot and cook, covered, for 2 hours.

3. Stir in tomato paste, pasta and cheese. Cook, covered, for 25-30 minutes, or until cheese is melted and everything is heated all the way through. 

Enjoy!