Creamy Chicken and Bacon Pasta

Heat 1 tbsp of vegetable oil in a frying pan. Add the sliced bacon and begin to stir fry until browned. Remove with a slotted spoon and place into your Crockpot bowl.

Add the remaining oil to the frying pan along with the onions and sauté until softened. Stir in the garlic and continue cooking for a further minute.

Empty into the Crockpot bowl with bacon.

Add the soup, plus 1 can of water, stockpot, tomatoes and mushrooms and stir well.

Add the chicken and stir into the sauce.

Cover with the lid.

Ensure the digital clock on your Crockpot is displaying the correct time.

Select Schedule Meal.

Choose the chicken setting, Full Pot.

Adjust the hour and minutes you would like your food to be ready for, then press the flashing start button to begin cooking.

45 mins before the end of the cooking time, add the pasta and pesto, gently stirring to mix.

Cover and continue cooking to the end of the scheduled meal time.

Stir in the spinach and cream and adjust the seasoning if necessary.

Serve with the grated cheese, torn basil leaves and crispy garlic bread.

Preparation Time

20 minutes




  • 2 tbsp vegetable oil
  • 300g bacon medallions, sliced into 1cm strips
  • 2 medium sized onions, diced
  • 4 cloves of garlic, finely chopped
  • 2 x 295g condensed chicken soup
  • 1 chicken stock pot/cube
  • ½ jar of sundried tomatoes, drained and thinly sliced
  • 300g sliced mushrooms
  • 16 chicken thigh fillets
  • 300g penne pasta
  • 2 tbsp basil Pesto
  • 100g spinach leaves
  • 100ml double cream

To serve

  • Grated Parmesan or cheddar
  • Torn basil leaves
  • Ciabatta garlic bread fingers