Crock Pot Chicken Red Pepper Casserole Recipe
Crock Pot Roasted Red Pepper Chicken Casserole is so easy and has the best flavor. You will love this creamy red pepper sauce with the chicken and pasta.
Servings: 6
Cost: $18.57, $3.10 per Serving
Ingredients
- 2 chicken breasts diced
- 12 oz jar roasted red peppers drained
- 2 teaspoons minced garlic
- 1 tablespoon dried basil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup chicken broth
- 4 cups fresh spinach
- 2 cups heavy cream
- 16 oz rotini cooked
- 2 cups mozzarella cheese shredded
Instructions
- Place the diced chicken in the slow cooker. Add the roasted red peppers, minced garlic, dried basil, salt, pepper, and chicken broth. Stir to combine.
- Cover and cook on Low for 4 to 6 hours, or until the chicken is cooked through and tender.
- About 20 minutes before serving, stir in the heavy cream and fresh spinach. Cover and cook until the spinach is wilted, about 10 minutes.
- Stir in the cooked rotini until well combined.
- Sprinkle the shredded mozzarella cheese evenly over the top. Cover and cook for 5 to 10 minutes, or until the cheese is melted.
- Serve immediately.
Notes
Cook the pasta to al dente so it holds its texture when stirred into the slow cooker. Drain well before adding.
Nutrition
Calories: 776kcal | Carbohydrates: 63g | Protein: 38g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 186mg | Sodium: 1549mg | Potassium: 781mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3610IU | Vitamin C: 33.3mg | Calcium: 318mg | Iron: 3.1mg
