Slow Cooker Creamy Chicken, Chorizo & Sundried Tomato Pasta

One of my favourite slow cooker recipes EVER. I hope you love it as much as I do. It is higher in calories than most of my recipes but the taste is worth it. However, you could reduce the calories by using soft cream cheese instead of cream. For more delicious slow cooker recipes you can pick up my first ever cookbook The Healthy Slow Cooker Book or my latest slow cooker book Slow Cooker Even Easier today.

Why You’ll Love This Slow Cooker Chicken and Chorizo Pasta

This hearty and flavorful slow cooker pasta dish combines tender chicken, spicy chorizo, and tangy sundried tomatoes in a creamy sauce. It’s an easy one-pot meal that practically cooks itself!

Key Ingredients for Slow Cooker Chicken Chorizo Pasta

Chicken: Use boneless skinless chicken breasts or thighs
Chorizo: Adds a smoky, spicy flavor
Sundried tomatoes: Provide a concentrated tomato taste
Pasta: Penne or rigatoni work well in the slow cooker
Heavy cream: Creates a luscious sauce

Storing and Reheating Leftovers

Store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of cream or broth to loosen the sauce.

What if my sauce is too thin?

If you find that your sauce is too thin after cooking your slow cooker creamy chicken chorizo and sundried tomato pasta, don’t worry – there are several easy ways to thicken it up. One method is to create a cornstarch mixture by mixing 1 tablespoon of cornstarch with an equal amount of cold water. Stir this mixture and pop it into the slow cooker, making sure to give everything a nice stir. Alternatively, you can add a tablespoon of tomato paste or a small amount of grated cheese, which will not only thicken the sauce but also enhance its flavour. If you prefer a more rustic approach, simply allow the sauce to simmer uncovered for a bit longer, which will help reduce the liquid content and concentrate the flavours.

Can I make this ahead of time?

Absolutely! One of the great benefits of this slow cooker creamy chicken chorizo and sundried tomato pasta is that it can be made ahead of time. Prepare the dish as per the recipe and allow it to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to three days. When you’re ready to enjoy it, simply reheat on the stove or in the microwave, adding a splash of water or cream to restore its creamy consistency if needed. If you want to prepare it even further in advance, you can freeze portions for up to three months. Just remember to thaw it in the fridge overnight before reheating for best results. This makes it a perfect option for meal prep or busy weeknights.