Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 cups chicken broth, low sodium
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 12 oz rotini pasta, uncooked
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker. Season evenly with salt, pepper, and garlic powder.
  2. Pour the chicken broth and Worcestershire sauce over the meat. Cover and cook on High for 4 hours or Low for 7-8 hours until the chicken shreds easily.
  3. Using two forks, shred the chicken directly in the pot. Stir in the cubed cream cheese and heavy cream, whisking gently until the sauce is smooth.
  4. Stir in the uncooked rotini pasta, ensuring every noodle is submerged. Cover and cook on High for 30-45 minutes until pasta is al dente.
  5. Turn the slow cooker off. Stir in the shredded cheddar and Parmesan cheese. Cover for 5-10 minutes to allow the cheese to melt.
  6. Garnish with chopped fresh parsley before serving.