Slow Cooker Greek Chicken Rigatoni

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Happy first day of fall everyone! I don’t know if you are anything like me, but once fall hits, I get out the crockpot, and it becomes a major part of my kitchen countertop decor until spring. I have been experimenting with a lot of new slow cooked recipes, and have been very pleased with all of them. In the past, I haven’t made a lot of pasta dishes in the crockpot, but based upon this one and the success that I had with it, that is certainly going to change.

This is an easy dish to put together, with minimal effort. The pasta does need to be cooked on the stove, but other than that, you can go about your daily business while enjoying the lovely aroma that will waft through your home as this delicious chicken simmers away.

Slow Cooker Greek Chicken Rigatoni

 1 lb. boneless skinless chicken breast

1 c. Panera Greek Salad Dressing (or any Greek dressing you like*)

Freshly ground black pepper

¼ t. garlic powder

¼ c. grated Parmesan cheese

8 oz. cream cheese (NOT low-fat)

2 generous hands full fresh baby spinach

8 oz. rigatoni (or any tube noodle), cooked according to package** directions, reserve 1/2 cup pasta water

 Place chicken breast into the bottom of a 6-quart slow cooker. Pour the salad dressing over top. Sprinkle with pepper, garlic powder, and Parmesan cheese. Place the cream cheese on top. Cook on HIGH for 4 hours or LOW for 5-6 hours. When the cooking time is almost done, add spinach and stir. Cook the pasta. While pasta is cooking, shred the chicken. Drain the pasta, reserving pasta water. Add cooked pasta to the chicken mixture, and stir well. If the pasta is too dry, add the pasta water until desired consistency is achieved. Sprinkle with remaining Parmesan and serve.

 Makes four main dish courses.

 *Be sure to use a creamy salad dressing for this recipe, and not a vinaigrette.

 *If you prefer not to use pasta, this is super delicious served on top of mashed potatoes.