Crockpot lemon chicken pasta combines healthy ingredients with convenience.

By Julie Brinkley

This recipe for lemon chicken pasta combines healthy ingredients and the convenience of a crockpot meal, giving families the best of both.

Click here to watch a video on how it’s made.

WHAT YOU NEED

2 to 3 boneless, skinless chicken breasts

4 to 5 ounces sun-dried tomatoes, chopped

Minced garlic, to taste

Juice of 2 lemons

2 tablespoons olive oil

2 teaspoons Italian seasoning

1/2 teaspoon paprika

Salt and pepper to taste

½ cup chicken broth

1 lemon, cur into round slices

I cup chicken broth

I cup heavy cream

12 ounces angel hair pasta, uncooked

Grated Parmesan cheese, for serving

HOW TO MAKE IT

Place chicken and tomatoes in crockpot.

Mix together garlic, lemon juice, olive oil, seasoning and broth and pour over chicken.

Lay one lemon slice on top of each chicken breast.

Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Remove the chicken breasts and shred.

Discard lemon slices.

Pour the additional cup of chicken broth and cream in the slow cooker, stirring to combine with the liquid already there.

Put the angel hair into the bottom of the slow cooker and return the chicken, laying it on top of the pasta.

Cook on high for half an hour, stirring halfway through, so that the pasta doesn't stick.

Toss everything together and serve. If the pasta is too dry, add a bit of water to thin it out.

Top with grated parmesan cheese.