Slow Cooker Lemon and Capers Chicken Pasta
Creamy lemon chicken pasta with capers, cooked slowly to perfection.
Print Recipe
Equipment
- Slow Cooker
- Pan and hob to cook pasta separately
Ingredients
- 3 Chicken thighs chopped
- 2 Juice of lemons
- 2 tbsp Capers drained
- 1 Chicken stock cube just the cube
- 2 cloves Garlic minced
- 50 ml Water
- 1 tbsp Dried thyme
- pinch Black pepper
For later
- 50 g Parmesan grated
- 300 g Tagliatelle cooked
- handful Fresh parsley chopped
Instructions
- In the slow cooker combine chopped chicken thighs, capers, lemon juice, a chicken stock cube, garlic, dried thyme, black pepper and water. Stir well. Don't worry if the stock cube isn't completely broken up.
- Cook on high for 3-4 hours or low for 6-8.
After the slow cook
- Prepare cooked tagliatelle ahead of time.
- Stir parmesan into the slow cooker mix. The sauce will start to thicken quickly. Add in the cooked tagliatelle and continue to stir.
- Serve in bowls and sprinkle over freshly chopped parsley.
Nutrition
Calories: 440kcalCarbohydrates: 56gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 144mgSodium: 635mgPotassium: 416mgFiber: 3gSugar: 2gVitamin A: 207IUVitamin C: 7mgCalcium: 207mgIron: 3mg
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