Slow Cooker Spicy Chicken Teriyaki and Pasta

Can't Stay out of the Kitchen

Ready in: 270 minutes
Prep Time: 30 minutes
Cook Time: 240 minutes
Servings: 8
Gluten Free

Ingredients

  • 1 bunch of asparagus, washed
    Produce
  • 12-oz. pkg. gluten free brown rice rotini
    Pasta and Rice
  • 4-oz. can sliced mushrooms, drained
    Canned and Jarred
  • 15-oz. can Mexican diced tomatoes, undrained
    Canned and Jarred
  • 2 15-oz. cans white cannellini beans, drained
    Canned and Jarred
  • 2 boneless chicken breasts
    Meat
  • 1 tablespoon fresh parsley, plus more for garnish
    Produce;Spices and Seasonings
  • 1 tablespoon fresh rosemary
    Produce
  • 1 tablespoon fresh thyme
    Produce;Spices and Seasonings
  • 1 tsp. kosher salt
    Spices and Seasonings
  • 1 onion, sliced and separated into rings, or diced
    Produce
  • freshly grated parmesan cheese for garnish
    Cheese
  • ½ tsp. pepper
    Spices and Seasonings
  • 1 tablespoon roasted minced garlic
    Produce
  • 12-oz. sour cream
    Milk, Eggs, Other Dairy
  • ¼ cup teriyaki sauce
    Ethnic Foods;Condiments
  • water
    Beverages

Steps

  • Marinate chicken breasts in teriyaki sauce for one hour.Grill over high heat about 5-10 minutes on each side until done.Slice chicken or cut in cubes and toss into the crockpot.
  • Add both cans of undrained tomatoes, drained mushrooms and cannellini beans.
  • Add a tomato can of water.Wash asparagus and cut off two sections from the top both 2-inches in length.Discard the rest of the stalk.
  • Add asparagus to crockpot.Slice or dice onion and add with the garlic to the crockpot.
  • Add seasonings.Cook about 3 hours until everything heats through.About 30 minutes beforehand, heat water in a stockpot and bring to a boil.
  • Add gluten free noodles and cook only until al dente.Just before the noodles are done stir the sour cream into the crockpot.Turn off heat on crockpot.
  • Drain noodles and add to crockpot.Taste for seasonings.Ladle chicken and pasta mixture onto serving plates.
  • Garnish with fresh parmesan cheese and parsley.NOTE: If you can’t handle spicy, just use two cans diced tomatoes instead of those with chili peppers.NOTE: You can prepare the chicken in advance and refrigerate or freeze until ready to use, or use rotisserie chicken if desired.NOTE: You can use two cans of Chipotle diced tomatoes, or two cans of Mexican diced tomatoes, or two cans of Rotelle diced tomatoes with green chilies. Any of these combinations will work.

Nutrition

  • Calories: 587.72  cal  (29.39%)
  • Fat: 19.37  g  (29.79%)
  • Saturated Fat: 10.51  g  (65.72%)
  • Carbohydrates: 67.29  g  (22.43%)
  • Sugar: 7.37  g  (8.19%)
  • Cholesterol: 78.67  mg  (26.22%)
  • Sodium: 1368.03  mg  (59.48%)
  • Protein: 37.72  g  (75.43%)
  • Manganese: 2.43  mg  (121.3%)
  • Phosphorus: 661.33  mg  (66.13%)
  • Calcium: 550.06  mg  (55.01%)
  • Vitamin B3: 9.56  mg  (47.81%)
  • Vitamin B6: 0.95  mg  (47.65%)
  • Magnesium: 179.52  mg  (44.88%)
  • Selenium: 30.15  µg  (43.07%)
  • Iron: 6.89  mg  (38.29%)
  • Fiber: 9.55  g  (38.2%)
  • Vitamin K: 39.17  µg  (37.3%)
  • Potassium: 1236.71  mg  (35.33%)
  • Copper: 0.7  mg  (34.99%)
  • Vitamin B1: 0.49  mg  (32.35%)
  • Folate: 127.61  µg  (31.9%)
  • Zinc: 4.01  mg  (26.72%)
  • Vitamin B2: 0.41  mg  (24.3%)
  • Vitamin B5: 2.38  mg  (23.83%)
  • Vitamin A: 1147.76  IU  (22.96%)
  • Vitamin E: 2.51  mg  (16.74%)
  • Vitamin C: 12.55  mg  (15.21%)
  • Vitamin B12: 0.59  µg  (9.87%)
  • Vitamin D: 0.4  µg  (2.7%)

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