Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Chicken Artichoke Pesto Pasta (crocpot). It is one of my favorites recipe For mine, I will make it a little bit unique. This will be really deliciou

The Ingredients need to make Chicken Artichoke Pesto Pasta (crocpot):

1. Prepare 5 lb of chicken thighs, I used the frozen pack I had in freezer
2. You need 1 pack of frozen spinach
3. Prepare 3 cans of condensed cream of mushroom soup
4. It’s 3 of mushroom soup cans of milk
5. It’s 1 can of black olives drained and halved
6. You need 1 (4 oz) of pack sundries tomatoes cut into quarter size pieces
7. Prepare 1 of lg can mushrooms drained
8. It’s 2 (6.5 oz) of jars marinated artichokes drained and halved
9. You need 1 tbsp of pesto
10. You need 1 box of your favorite pasta like ziti, rigatoni etc
11. Prepare 2-4 cups of mozzarella or provolone etc (cheesey texture to food)
12. It’s 1 tbsp of crushed red pepper flakes
13. Prepare 1 tbsp of black pepper
14. Prepare 1 tbsp of dried minced onion
15. It’s 1 tbsp of fresh minced garlic
16. You need 1 tbsp of parsley flakes or Italian seasoning

Step to make Chicken Artichoke Pesto Pasta (crocpot):

1. In crocpot put chicken frozen or thawed. (I recommend without skin or bone.) Pro tip If frozen and has skin, after about 45 min into recipe remove chicken and it will be warm enough to easily break apart the pieces and deskin. (Remove bone once chicken is thoroughly cooked.)
2. Add into crocpot all ingredients EXCEPT PASTA
3. Cook until chicken is thoroughly cooked. Then pull into smaller chunks remove the bone if any, and mix in the now drained COOKED box of pasta. Adding in your cheese and mix.

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