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Alright, don’t linger, let’s approach this chicken artichoke pesto pasta (crocpot) menu with 16 components which are surely easy to have, and we have to process them at the very least through 3 measures. You should commit a while on this, so the resulting food could be perfect.

Composition for Chicken Artichoke Pesto Pasta (crocpot):

1. You need 5 lb chicken thighs, I used the frozen pack I had in freezer
2. You need 1 pack frozen spinach
3. Give 3 cans - condensed cream of mushroom soup
4. Prepare 3 mushroom soup cans of milk
5. Give 1 can of black olives drained and halved
6. Get 1 (4 oz) - pack sundries tomatoes cut into quarter size pieces
7. Get 1 lg can mushrooms drained
8. Make ready 2 (6.5 oz) jars marinated artichokes drained and halved
9. Provide 1 tbsp of pesto
10. Provide 1 box of your favorite pasta like ziti, rigatoni etc
11. Provide 2-4 cups mozzarella or provolone etc (cheesey texture to food)
12. Provide 1 tbsp - crushed red pepper flakes
13. You need 1 tbsp - black pepper
14. Need 1 tbsp of dried minced onion
15. Take 1 tbsp for fresh minced garlic
16. Give 1 tbsp - parsley flakes or Italian seasoning

Chicken Artichoke Pesto Pasta (crocpot) how to cook:

1. In crocpot put chicken frozen or thawed. **(I recommend without skin or bone.) Pro tip: If frozen and has skin, after about 45 min into recipe remove chicken and it will be warm enough to easily break apart the pieces and deskin. (Remove bone once chicken is thoroughly cooked.)
2. Add into crocpot all ingredients EXCEPT PASTA
3. Cook until chicken is thoroughly cooked. Then pull into smaller chunks remove the bone if any, and mix in the now drained COOKED box of pasta. Adding in your cheese and mix.

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