• 1-1/2 lbs boneless, skinless chicken thighs
  • 1 Tbsp minced garlic
  • 4 carrots – peeled and sliced
  • 1 white onion – diced
  • 1 stick (1/2 C) butter – sliced
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1 C frozen peas
  • 1 lb rotini pasta 
  • parmesan cheese for serving


  1. Place a slow cooker liner bag in your crockpot (*see Notes below)
  2. Add the chicken, garlic, carrots, onion, butter, thyme, basil, salt and pepper into the crockpot
  3. Cover and cook on LOW for 7-8 hours
  4. When the cooking time is done, cook the pasta al dente according to the package directions
  5. Shred the chicken in the crockpot – you do not need to remove it to shred it
  6. Add the peas, and the drained and cooked pasta
  7. Stir well
  8. Sprinkle with parmesan cheese and serve


  1. For easy clean up, I always use a slow cooker liner bag – make sure if you use a slow cooker liner bag, that you buy the specific liner bag that is made for Slow Cookers, DO NOT use anything else or it will melt and ruin your food!