This is the ultimate comfort-food casserole made easy! The slow cooker transforms simple ingredients into a creamy, cheesy, and hearty one-pot meal with minimal effort. The cauliflower softens and soaks up all the delicious flavors, making it a great way to sneak in veggies.
Recipe: Creamy Crockpot Chicken & Cauliflower Pasta Bake
Prep Time: 15 mins | Cook Time: 3-4 hours (Low) or 1.5-2 hours (High) + 15 mins broil | Total Time: ~4 hours | Servings: 6-8
Ingredients:
· For the Slow Cooker:
· 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
· 1 medium head cauliflower, cut into small florets (about 4-5 cups)
· 1 (16 oz) box short pasta (penne, rotini, fusilli, or medium shells)
· 1 small yellow onion, finely diced
· 4 cloves garlic, minced
· 2 cups low-sodium chicken broth
· 1 (15 oz) can cream of chicken soup OR cream of mushroom soup (or homemade substitute – see notes)
· 1 cup heavy cream, half-and-half, or full-fat evaporated milk
· 1 tsp dried Italian seasoning
· ½ tsp paprika
· ½ tsp black pepper
· ½ tsp salt (adjust to taste, as soup and broth contain salt)
· For the Cheese Topping:
· 2 cups shredded cheese blend (Italian blend, or a mix of mozzarella and cheddar)
· ½ cup grated Parmesan cheese
· Optional garnish: chopped fresh parsley or chives
Instructions:
- Prep & Combine in Crockpot:
· Place chicken breasts/thighs in the bottom of a 6-quart or larger slow cooker.
· Add the cauliflower florets, diced onion, and minced garlic around the chicken.
· In a medium bowl, whisk together the chicken broth, cream soup, heavy cream, Italian seasoning, paprika, pepper, and salt.
· Pour this creamy mixture evenly over the chicken and cauliflower. DO NOT ADD THE UNCOOKED PASTA YET.
- Slow Cook:
· Cover and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours, until the chicken is cooked through and tender.
- Shred Chicken & Add Pasta:
· Remove the chicken to a plate and shred it with two forks.
· Stir the uncooked, dry pasta into the hot liquid and vegetables in the crockpot. Ensure the pasta is mostly submerged.
· Return the shredded chicken to the pot and gently stir to combine.
- Final Cook & Broil:
· Cover and cook on HIGH for 30-45 minutes, or until the pasta is al dente. Stir once halfway through to prevent sticking.
· Important: Check the pasta at 30 minutes. Slow cookers vary, and pasta can go from perfect to mushy quickly.
· Once pasta is cooked, turn off the slow cooker. Sprinkle the shredded cheese and Parmesan evenly over the top. Do not stir.
- Broil for a Golden Top (Optional but Recommended):
· If your crockpot insert is oven-safe (check manufacturer’s instructions!), transfer the entire insert to an oven preheated to Broil (High).
· Broil for 3-5 minutes, watching closely, until the cheese is melted, bubbly, and golden in spots.
· If your insert is not oven-safe: Carefully spoon the mixture into a greased 9×13 baking dish, top with cheese, and broil as directed.
- Serve:
· Let the bake rest for 5-10 minutes to thicken up. It will be very creamy straight out of the pot but will set beautifully.
· Garnish with fresh herbs before serving.
Crucial Chef’s Notes & Tips:
· Preventing Mushy Pasta: This is the #1 challenge. To avoid it:
· Use a good quality pasta that holds its shape (Barilla, De Cecco).
· Don’t add the pasta until the last 30-45 minutes of cooking.
· Check early and often. Al dente in the crockpot will be softer than traditional al dente.
· Cream Soup Substitute (Homemade & Better!): Melt 4 tbsp butter in a saucepan. Whisk in ¼ cup flour and cook 1 minute. Slowly whisk in 1 ¼ cups milk and ½ cup chicken broth. Cook until thickened, then season with salt, pepper, and a pinch of garlic powder. Use in place of canned soup.
· Add-Ins & Variations:
· Veggies: Add frozen peas, diced broccoli, or spinach with the pasta.
· Protein: Use pre-cooked shredded rotisserie chicken (add with the pasta to just heat through).
· Flavor Boost: Stir in ¼ cup sun-dried tomatoes or 2 tbsp pesto at the end.
· Lighter: Use fat-free half-and-half or whole milk, and reduced-fat cheese (sauce will be less rich).
· No Broiler? Just put the lid back on for 5 minutes after adding cheese to let it melt with the residual heat.
· Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave with a splash of milk or broth to loosen the sauce.
This dish is the epitome of cozy, hands-off cooking. It’s rich, satisfying, and makes fantastic leftovers for lunch the next day. Enjoy your creamy, cheesy masterpiece