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Description
A creamy, high-protein twist on the popular Marry Me Chicken, made in a crockpot with tender shredded chicken, chickpea pasta, sun-dried tomatoes, and a rich sauce for an easy, flavorful meal.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 8 ounces chickpea pasta
- 1.5 cups low-sodium chicken broth
- 8 ounces reduced-fat cream cheese
- 3 ounces sun-dried tomatoes, diced
- 0.33 cup grated parmesan cheese
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- salt, to taste
- 1 cup half-and-half or milk substitute
Instructions
- Place the chicken breasts in the bottom of your slow cooker and season them with garlic, oregano, paprika, and salt.
- Pour the chicken broth and sun-dried tomatoes over the meat, then cover and cook on low for 4 to 5 hours.
- Once finished, remove the chicken to shred it with two forks before returning it to the pot.
- Stir in the cream cheese and half-and-half (or milk substitute), allowing it to melt into a rich, creamy sauce.
- Boil the chickpea pasta separately, then fold it into the slow cooker and top with parmesan and red pepper flakes before serving.
Notes
- This recipe uses chickpea pasta for added protein and gluten-free option.
- Adjust red pepper flakes for desired spice level.
- Store leftovers in an airtight container in the fridge for up to 3 days.