Artichoke Pasta Slow Cooker

Photo by Jacqui M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    (14.5-ounce) cans Italian tomatoes (diced, stewed, your choice) (do not drain)

  • 2

    (14.5-ounce) cans artichoke hearts in water, drained and lightly chopped

  • 6

    garlic cloves, minced

  • 1/2

    cup pimento-stuffed olives

  • 1/2

    cup heavy whipping cream (to add later)

  • 1

    pound freshly cooked pasta

Directions

Use a 6-quart slow cooker. Pour the tomatoes into your crockpot. Lightly chop the drained artichoke hearts and toss them in. Add garlic and olives. Cover and cook on low for 4 to 5 hours. If you are adding chicken, cook on low for 6 to 7 hours, or until chicken is no longer pink. Stir in heavy cream and hot, cooked pasta before serving. *If you are out of the house all day, you can still make this by using a programmable slow cooker. Set it to turn to warm after 5 hours on low. The warm setting will work for a full 12 hours, and will keep your food nice and hot (but not still cooking) until you arrive home. Stir in the heavy cream. Cook pasta according to package instructions and toss with the sauce. garnish with shredded parmesan cheese, if desired.

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