Crock Pot Chicken Casserole

This creamy chicken casserole combines tender chicken with sweet roasted red peppers in a slow cooker for a comforting meal that practically makes itself. The combination of garlic, basil and red peppers creates a rich flavor profile that transforms simple ingredients into something special with minimal effort.

I originally created this recipe during a particularly busy week when I needed something that would cook while I was at work. My family was so impressed they requested it weekly, and it's become our go to when we want comfort food without the fuss.

Ingredients

• Chicken breasts: Diced into bite sized pieces for even cooking and perfect texture in every bite
• Roasted red peppers: From a jar providing sweet smoky flavor without additional work
• Minced garlic: Adding aromatic depth to the slow cooked sauce
• Dried basil: Infusing the dish with classic Italian flavor that pairs perfectly with the peppers
• Salt and pepper: Balancing and enhancing all other flavors
• Chicken broth: Creating the base for the sauce while keeping the chicken moist
• Fresh spinach: Adding color nutrition and a gentle earthy note
• Heavy cream: Creating the luxurious creamy sauce that makes this dish special
• Rotini pasta: With its spiral shape ideal for holding onto the creamy sauce
• Mozzarella cheese: Melting into a gooey topping that brings everything together

Step-by-Step Instructions

Combine Base Ingredients:

Add the diced chicken, roasted red peppers, minced garlic, dried basil, salt, pepper and chicken broth to your slow cooker. Mix everything well to ensure the seasonings are evenly distributed throughout the mixture which will ensure consistent flavor in the final dish.

Slow Cook:

Cover the slow cooker and set it to low for 6 hours. This long slow cooking process allows the chicken to become incredibly tender while absorbing all the flavors from the peppers, garlic and herbs. The slow cooking also helps the peppers break down and release their sweet smoky flavor into the broth.

Add Cream and Spinach:

About 20 minutes before serving time add the heavy cream and fresh spinach to the slow cooker. Stir gently to incorporate the cream and submerge the spinach. The residual heat will wilt the spinach while the cream begins to thicken into a sauce.

Finish with Pasta and Cheese:

Once the spinach has wilted after about 10 minutes add the cooked rotini pasta and stir to coat with the creamy sauce. Top the entire mixture with shredded mozzarella cheese, cover again and cook just until the cheese has melted completely usually about 5 to 10 minutes.

Serve:

Once the cheese has melted serve immediately while everything is hot and the sauce is at its creamiest. The pasta will continue to absorb sauce as it sits so prompt serving ensures the best texture.

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The roasted red peppers are truly the star of this dish. I discovered their magic by accident when I was out of tomatoes one day and used a jar of roasted peppers instead. The sweet smoky flavor they impart is remarkable and so much more interesting than a standard tomato sauce. My children who previously picked peppers out of everything now request this specifically for the unique flavor.

Make Ahead Options

This casserole works beautifully as a make ahead meal. You can prepare all ingredients through step 2 up to 24 hours before cooking. Simply store the slow cooker insert covered in the refrigerator and then place it in the slow cooker base when ready to cook. This prep ahead approach makes this perfect for busy mornings when you need dinner to cook itself.

Flavor Variations

While the recipe is delicious as written the basic formula works with several variations. Try using Italian sausage instead of chicken for a spicier option or add mushrooms with the spinach for an earthier flavor profile. You can also substitute half and half for heavy cream if you prefer a lighter sauce though it won't be quite as rich. Fresh herbs like oregano or thyme can be added in the final stages if available.

Freezer Friendly Tips

This casserole freezes surprisingly well if you prepare it slightly differently. Cook through step 3 but do not add the pasta. Cool the chicken and sauce mixture completely then freeze in an airtight container for up to 3 months. When ready to serve thaw overnight in the refrigerator, heat in a pot on the stove or in the slow cooker until hot, then stir in freshly cooked pasta and top with cheese until melted.

Perfect Pairings

This creamy casserole pairs beautifully with a simple green salad dressed with a light vinaigrette to balance the richness. A crusty garlic bread is perfect for soaking up any extra sauce. For wine lovers a crisp Pinot Grigio or light Chardonnay complements the creamy pepper sauce without overwhelming it.

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Frequently Asked Questions

→ Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used instead of chicken breasts. They provide a slightly richer flavor and remain tender after slow cooking.

→ Can I use a different type of pasta?

Absolutely! While rotini works well to hold the sauce, you can use penne, fusilli, or any pasta of your choice.

→ Can I make this dish vegetarian?

Yes, you can replace the chicken with your favorite vegetables like mushrooms or zucchini and use vegetable broth instead of chicken broth.

→ How do I store leftovers?

Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of cream if needed.

→ Can I add other spices to this dish?

Of course! You can add chili flakes for heat, oregano for depth, or smoked paprika for a hint of smokiness.