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Slice the onion and then cut the slices in half. Slice the mushrooms if they aren’t already sliced.
Add the melted butter, chicken stock, garlic, onion, and mushrooms into a 4 quart crockpot slow cooker. Click for a 4 quart crockpot slow cooker.
Place the chicken over the top of the crockpot contents.
Sprinkle the Italian seasoning, salt, and pepper into the crockpot slow cooker.
Cover and cook on low for 7 hours.
Remove the chicken to a cutting board. Keep the chicken whole or shred it with two forks.
Slice the tomatoes in half.
To the crockpot, add in the baby spinach leaves, tomatoes and pasta.
Return the chicken to the crockpot. If it’s shredded, stir it in. If it’s whole, set it on top of the other contents.
Recover the slow cooker and continue cooking for about 30 minutes or until the pasta is cooked.
Stir in the heavy cream and Parmesan cheese.
Divide between two bowls and serve garnished with fresh parsley and extra Parmesan if desired.