Slow Cooker Garlic Parmesan Chicken

Ingredients

Instructions

0 of 6 steps complete

1. 1Place thawed chicken in a 6-quart slow cooker. Add garlic, broth, Italian seasoning, salt and pepper and turn chicken to coat.
2. 2Cover and cook on LOW for 4–6 hours; the displayed time estimates 5 hours. Start checking at 4 hours: all pieces must reach at least 165°F and be tender.
3. 3Transfer chicken to a board. Stir cream into the cooking liquid. Mix cornstarch with cold water, stir in and cover on HIGH for 15–20 minutes until thickened.
4. 4Meanwhile, boil penne in salted water according to package directions until al dente. Reserve ½ cup pasta water and drain.
5. 5Turn off the cooker and stir in Parmesan until melted. Cut or shred chicken, return it to the sauce and fold in penne. Loosen with a little reserved pasta water if needed; garnish with parsley and serve promptly.
6. 6Refrigerate within 2 hours for up to 3–4 days. Reheat to 165°F with a splash of milk or broth to loosen the sauce.