Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed
  • 1 cup low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 8 oz full-fat cream cheese, cubed and softened
  • 1/2 cup heavy cream
  • 2 cups sharp yellow cheddar cheese, freshly grated
  • 1 cup mozzarella cheese, freshly grated
  • 16 oz dry penne rigate pasta

Instructions:

  1. Place the 2 lbs trimmed chicken thighs in the slow cooker. Toss with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp pepper.
  2. Pour in 1 cup of low sodium chicken broth. Cook on LOW for 4 hours until the chicken pulls apart easily with a fork.
  3. Use two forks to shred the meat directly in the pot. Do not drain the liquid - that is pure flavor.
  4. Add the 8 oz cubed cream cheese and 1/2 cup heavy cream. Stir until the cream cheese is mostly melted and the liquid looks pale and cloudy.
  5. Stir in the 16 oz dry penne rigate. Ensure the noodles are mostly submerged in the liquid.
  6. Cover and cook on HIGH for 20 to 30 minutes until the pasta is tender but still has a firm bite.
  7. Turn the slow cooker off. Stir in 2 cups of sharp cheddar and 1 cup of mozzarella.
  8. Cover the pot for 5 minutes until the cheese is completely molten and forms long, silky strands when lifted.
  9. Let it sit uncovered for 5 minutes before serving. This allows the sauce to thicken and set around the pasta.