16Asparagus - one bunch, trimmed and cut into pieces.
1Red Bell Pepper - stem and seeds removed.
Instructions
Place the chicken into the slow cooker and then top it with the chicken broth, garlic and chipotle powder. Feel free to add additional seasonings or salt and pepper as well.
Cover the slow cooker with the lid and cook for four to six hours or until the chicken is tender and cooked through (no pink and 165f internal temperature).
Use two forks for shed the chicken. You can do this in the pot or carefully remove the chicken from the pot and transfer it to a clean cutting board and then return the chicken to the slow cooker pot.
Stir in the heavy cream, Parmesan cheese, asparagus, and red bell pepper and cook the ingredients covered on low until the vegetables are between crispy and tender (about a half hour).
Lastly, stir in the cooked pasta. Cook the ingredients on 'warm' for 15-20 minutes, stirring occasionally, to allow the ingredients to meld together.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!