Slow Cooker Creamy Pesto Chicken and Chorizo Pasta
Prep: 10 mins
Cook Time: 4 hours 20 mins on high
Total Time: 4.5 hrs
Serves: 4 - 6
DESCRIPTION
This effortless, family-friendly winner combines moist, tender chicken and smoky chorizo in a creamy pesto sauce for the ultimate midweek comfort meal. It’s a simple, one-pot wonder that kids and adults alike will devour with zero fuss.
INGREDIENTS
1 onion, finely diced
2 garlic cloves, crushed
200G chorizo*
600g boneless skinless chicken thighs
3 tbsp basil pesto
400ml low salt chicken or veg stock
200ml cream
400g pasta
20g basil leaves
METHOD
Part 1:
1. Place the onion, garlic, chicken thighs, sliced chorizo and 3 tbsp basil pesto into the slow cooker.
2. Cover and cook on high for 4 hours.
Part 2: The Pasta & Sauce (Final 20 Minutes)
3. Open the lid and pour in the stock, cream, and frozen peas.
4. Stir in the pasta, ensuring it is mostly submerged in the liquid.
5. Replace the lid and cook on high for a final 20 minutes until the pasta is cooked through and has absorbed the flavours of the sauce.
6. Stir in some freshly torn basil and serve.
NOTES:
* Leave the chorizo out for babies
