Post by @oliviamarie232

No cream cheese OR cream of chicken in this one 🤯 Ingredients: * 1½–2 lbs boneless, skinless chicken thighs * 1–1½ cups chicken broth, (plus more as needed) * Garlic powder * Onion powder * Paprika * Onion butter * Salt & pepper * 1 tbsp Minced garlic * 12–16 oz dry pasta * 1 cup milk * 1 cup grated Parmesan cheese * Spinach (whatever you like) Directions 1. Add the chicken thighs to the crockpot with about 1 cup chicken broth. Season with garlic powder, onion powder, paprika, salt, pepper, and onion butter seasoning. Add minced garlic if using. 2. Cover and cook on LOW for 7–8 hours, until the chicken is very tender. 3. Shred the chicken directly in the crockpot. 4. Add the dry pasta, 1 cup milk, 1 cup Parmesan, and a little additional chicken broth. Stir well. You want enough liquid for the pasta to cook without completely drowning it. 5. Cover and cook on HIGH for 20ish minutes, stirring every 10 minutes. If the pasta absorbs the liquid before it’s tender, add another splash of broth or milk. 6. Once the pasta is tender, stir everything together. Add spinach if using and let it wilt. 7. Let sit for 5–10 minutes before serving. The sauce will thicken as it sits! #EasyRecipe #crockpotrecipes #crockpotmeals #explorepage✨ #cooking @Kinder's Flavors