Chicken Artichoke Pesto Pasta (crocpot)

A concoction my daughter and I made up to fulfill a craving of artichoke spinach dip for one of us and chicken for the other one of us.

Ingredients

1. 5 lb chicken thighs, I used the frozen pack I had in freezer
2. 1 pack frozen spinach
3. 3 cans condensed cream of mushroom soup
4. 3 mushroom soup cans of milk
5. 1 can black olives drained and halved
6. 1 (4 oz) pack sundries tomatoes cut into quarter size pieces
7. 1 lg can mushrooms drained
8. 1 (6.5 oz) jar marinated artichokes halved and juice
9. 1 (6.5 oz) jar marinated artichokes drained and halved
10. 3-4 oz pesto
11. 1 box your favorite pasta like ziti, rigatoni etc
12. 2-4 cups mozzarella or provolone etc (cheesey texture to food)
13. 1 tbsp crushed red pepper flakes
14. 1 tbsp black pepper
15. 1 tbsp dried minced onion
16. 1 tbsp fresh minced garlic
17. 1 tbsp parsley flakes or Italian seasoning

Steps

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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