Bacon Chicken Pasta

Bacon Chicken Pasta

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Bacon Chicken Pasta is rated / 5 based on votes.

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Preparation time: 15 minutes
Slow Cooker Size 1.5L+
Serves: 4
Cooking time: 8-10 hours on LOW or  4-5 hours on HIGH

Youd be hard pressed to find a simpler, more nutritious stew for supper. Served alongside crusty bread or cornbread, its hearty and nourishing, yet its light enough you wont feel guilty indulging in a decadent dessert afterwards!


  • 6 bacon rashers, diced
  • 1 cup onion, chopped
  • 450g (1 lb) boneless, skinless, chicken thighs
  • 1 cup liquid chicken stock
  • teaspoon salt
  • teaspoon pepper
  • cup milk
  • 1 tablespoon cornflour
  • ⅔ Cup frozen peas
  • 2 tablespoons fresh parsley, chopped
  • 3 cups rotini pasta
  • 8 cups boiling water
  • 1 teaspoon salt
  • 1 cup feta cheese, crumbled


  1. In a large skillet, cook the bacon on Medium until crisp. Drain, reserving bacon and about 1 teaspoon drippings in the pan.
  2. Add the onions and cook for 5-10 minutes. Stir often until onion is softened. Transfer the contents to a 1.5L slow cooker.
  3. Add the chicken thighs, chicken stock, salt, and pepper and stir well. Cover the cookers and cook on low for 8-10 hours or on high for 4-5 hours.
  4. In a small bowl, stir the milk into the cornflour until smooth. Add the chicken to this mixture and stir.
  5. Add the peas and parsley and stir well. Cover and cook on high for another 15-20 minutes until the sauce thickens.
  6. In a large uncovered pot, cook the pasta in boiling water and add salt. Let it cook for 10-15 minutes and stir occasionally. Wait until the pasta is
    tender but firm. Drain and let cool.
  7. Add feta cheese to the chicken mixture until coated.

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