Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 jar (24 oz) low-sodium Italian pasta sauce
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 4 oz light cream cheese, softened and cubed
  • 1/4 cup low-fat Greek yogurt (plain)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 lb whole grain penne or rotini
  • 2 cups fresh baby spinach
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup reserved pasta water
  • salt to taste
  • black pepper to taste

Instructions:

  1. Grease the bottom of the crockpot with olive oil and lay the chicken thighs in a single layer.
  2. Stir together the minced garlic, oregano, and red pepper flakes, then sprinkle the mixture evenly over the meat.
  3. Pour the low-sodium Italian sauce over the chicken, cover, and cook on Low for 6 hours or High for 3 hours until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken thighs to a plate and shred them into bite-sized strips using two forks.
  5. Whisk the cubed light cream cheese and Greek yogurt into the hot sauce remaining in the crockpot until the consistency is velvety and pale orange.
  6. Stir the shredded chicken back into the creamy sauce.
  7. Boil the whole grain pasta in salted water until al dente, reserving 1/4 cup of the pasta cooking water before draining.
  8. Fold the cooked pasta, reserved pasta water, Parmesan cheese, baby spinach, and fresh parsley into the slow cooker, stirring until the spinach wilts and the sauce emulsifies.