(super easy) Slow Cooker Artichoke Pasta Recipe

 

Look at that pasta dish---

yum.

This is a vegetarian meal (although you certainly can add chicken if you'd like) fit to serve company. This is  also a great weeknight meal for a busy family, and one the kids will enjoy.

Everyone likes pasta!

The Ingredients.

serves 4 large adults (can easily squeeze in a few kids, too)

3 (14.5-ounce) cans Italian tomatoes (diced, stewed, your choice) (do not drain)

2 (14.5-ounce) cans artichoke hearts in water, drained and lightly chopped

6 garlic cloves, minced

1/2 cup pimento-stuffed olives

1/2 cup heavy whipping cream (to add later)

1 pound freshly cooked pasta (to add later; I use brown rice penne or fusilli from Trader Joes)

The Directions.

Use a 6-quart slow cooker. Pour the tomatoes into your crockpot. Lightly chop the drained artichoke hearts and toss them in. Add garlic and olives. Cover and cook on low for 4 to 5 hours. If you are adding chicken, cook on low for 6 to 7 hours, or until chicken is no longer pink. 

Stir in heavy cream and hot, cooked pasta before serving.

*If you are out of the house all day, you can still make this by using a programmable slow cooker. Set it to turn to warm after 5 hours on low. The warm setting will work for a full 12 hours, and will keep your food nice and hot (but not still cooking) until you arrive home. Stir in the heavy cream. Cook pasta according to package instructions and toss with the sauce.

garnish with shredded parmesan cheese, if desired.

The Verdict.

I really like this sauce. I've served it to dinner guests a few times, and my parents have taken home leftovers. My kids eat the sauce, but prefer eating it separately from the cooked pasta.

The olives provide enough of a salty flavor that additional seasoning is not required. So easy!

other great pasta dishes:

traditional lasagna

buffalo lasagna

pesto lasagna

American chop suey

sundried tomato and caper pasta

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Slow Cooker Turkey Tetrazzini Recipe

Sharon emailed me last week and said that she had a hanker'n for some Turkey Tetrazzini a la Slow Cooker. I didn't know that I had a hanker'n until I read her email and the recipes she linked for me to look at.
But I did. I seemed to have had a hanker'n. She sent links to Epicurious, AllRecipes, and Food Network.

After reading through the recipes, I wrote one of my own to work with the slow cooker. It worked, eventually. I at first didn't include enough pasta, so my tetrazzini was more like wallpaper paste than a creamy pasta dish. This was easily fixed, however, and the end result was a nice comforting meal we enjoyed on an unseasonably chilly night.

Thank you, Sharon!

The Ingredients.

1 (16-ounce package) dry spaghetti noodles (maybe divided. Please read the entire recipe and decide for yourself how you'd like to proceed!) I used brown rice noodles from TJ's.
1-2 pounds turkey breast tenders, cut in small chunks
5 ounces sliced mushrooms
1 small onion, diced
1 (14.5-ounce) can artichoke hearts, drained and chopped
1 cup frozen peas
1/2 teaspoon pepper
1 (8-ounce) block cream cheese, chunked
1/4 cup shredded Parmesan cheese
2 cups chicken broth (check for gluten!)
salt to taste at the table

The Directions.

Use a 5-6 quart slow cooker, and spray the inside well with cooking spray.

What I did: I initially used a half-package of spaghetti noodles, and broke them in half, and laid them on the bottom of the stoneware. I then layered the other ingredients on top, in the order I typed up above. But! after cooking on low for 3 hours, I noticed that the noodles pretty much disappeared, so I cooked the remainder of the package on the stovetop in heavily salted water (super-heavily salted, the top of the container fell off!) until barely al dente, then stirred the drained pasta into the slow cooker.

I then cooked on low for only one more hour, then clicked it to warm for another 3. The turkey was fully cooked, the noodles were perfect, but the onion that I didn't cut fine enough had still a bit of a crunch.

The Verdict.

So. My dilemma is in deciding if it would have been better to put the entire package of pasta into the machine and then layer the ingredients in and cook on low for 3-5 hours (not high!) or if it is better to leave all the pasta out, and just cook it on the stove, then mix it in.
Or, do what I did.
I just don't know.

I do know that this worked, but it certainly wasn't a very hands-off meal. And we ate it, even the leftovers for lunch the next day (the onion was soft by then!)

other pasta dishes that work well:

traditional lasagna
buffalo chicken lasagna
macaroni and cheese
ziti

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