Addictively Good Slow Cooker Turkish Chicken Thigh & Broccoli Pasta: Creamy, Flavor-Bomb Meal Prep Dream
This slow cooker Turkish chicken and broccoli pasta is a creamy, flavor-packed meal prep dream. Tender chicken thighs simmered in aromatic spices with broccoli, all tossed in a creamy sauce and pasta for a comforting, easy weeknight dinner.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs trimmed of excess fat
- 1 lb broccoli florets cut into bite-sized pieces
- 12 oz penne pasta or other short pasta
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp Turkish pepper paste (biber salçası) or tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp ground cinnamon
- 4 cloves garlic minced
- 1 tsp salt
- 0.5 tsp black pepper
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce.
Make-Ahead: You can prep the chicken and sauce mixture in the slow cooker insert the night before and refrigerate. In the morning, place the insert in the base and start cooking.
Substitutions: Use bone-in chicken thighs for more flavor (add 30 minutes to cook time). For a lighter version, swap heavy cream for half-and-half or evaporated milk. Greek yogurt can be stirred in at the end for tang.
Serving Suggestion: Garnish with fresh parsley, a squeeze of lemon juice, and crumbled feta cheese for a classic Turkish touch. Serve with a simple side salad.
Make-Ahead: You can prep the chicken and sauce mixture in the slow cooker insert the night before and refrigerate. In the morning, place the insert in the base and start cooking.
Substitutions: Use bone-in chicken thighs for more flavor (add 30 minutes to cook time). For a lighter version, swap heavy cream for half-and-half or evaporated milk. Greek yogurt can be stirred in at the end for tang.
Serving Suggestion: Garnish with fresh parsley, a squeeze of lemon juice, and crumbled feta cheese for a classic Turkish touch. Serve with a simple side salad.