(super easy) Slow Cooker Artichoke Pasta Recipe

 
Look at that pasta dish---

yum.

This is a vegetarian meal (although you certainly can add chicken if you'd like) fit to serve company. 

This is  also a great weeknight meal for a busy family, and one the kids will enjoy.

Everyone likes pasta!

The Ingredients.
serves 4 large adults (can easily squeeze in a few kids, too)


3 (14.5-ounce) cans Italian tomatoes (diced, stewed, your choice) (do not drain)

2 (14.5-ounce) cans artichoke hearts in water, drained and lightly chopped

6 garlic cloves, minced

1/2 cup pimento-stuffed olives

1/2 cup heavy whipping cream (to add later)

1 pound freshly cooked pasta (to add later; I use brown rice penne or fusilli from Trader Joes)

The Directions.

Use a 6-quart slow cooker. 

Pour the tomatoes into your crockpot. 

Lightly chop the drained artichoke hearts and toss them in. 

Add garlic and olives. 

Cover and cook on low for 4 to 5 hours. 

If you are adding chicken, cook on low for 6 to 7 hours, or until chicken is no longer pink. 

Stir in heavy cream and hot, cooked pasta before serving.

*If you are out of the house all day, you can still make this by using a programmable slow cooker. 

Set it to turn to warm after 5 hours on low. The warm setting will work for a full 12 hours, and will keep your food nice and hot (but not still cooking) until you arrive home. 

Stir in the heavy cream. 
Cook pasta according to package instructions and toss with the sauce.

garnish with shredded parmesan cheese, if desired.

The Verdict.

I really like this sauce. I've served it to dinner guests a few times, and my parents have taken home leftovers. 

My kids eat the sauce, but prefer eating it separately from the cooked pasta.

The olives provide enough of a salty flavor that additional seasoning is not required. So easy!

I love this dish. The sauce is creamy & delicious and is tangy from green olives and canned artichokes. Don't cook the noodles in the pot -- great way to use up leftover pasta!


other great pasta dishes:

traditional lasagna

buffalo lasagna

pesto lasagna

American chop suey

sundried tomato and caper pasta

Do you love this article?

Please share it with your friends!


Posted by: Stephanie O'Dea | A Year of Slow Cooking at January 09, 2011
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What they say about this article

  1. corners of my life1/09/2011

    Just when I think there can't possibly be new crockpot recipes = here comes another. Thanks you.

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  2. Cinde1/09/2011

    Looks yummy Steph - thanks for the recipe!

    Best,
    Cinde :)

    Gluten Free Taste of Home - Blog Author

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  3. Anonymous1/09/2011

    Yum! I will probably add some canned, drained chickpeas.

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  4. Melissa Henning1/09/2011

    Oh my gosh this sounds/looks amazing! Your blog is truly one of my favorites :). Thanks for still sharing with us!

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  5. Amie1/09/2011

    I have to admit I've never tried artichokes cuz they just don't look good, but your picture makes 'em look really good!

    Side note, got one of your recipes in my crock right now, (applesauce chicken), just waiting for the rice to be done, then we'll dig in. :)

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  6. gfe--gluten free easily1/09/2011

    We'd love this, Steph! We're big on artichoke hearts and hubby loves pasta. I could use coconut milk to make it dairy free if I liked. ;-)

    xo,
    Shirley

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  7. Amy1/09/2011

    Looks yummy--i'm having some company next weekend and might have to give this a try!

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  8. Sarah1/09/2011

    This looks great! Your recipe for Mediterranean Chicken is one of our favorites and this is just a heartier version of that. Can you recommend a replacement for the olives? I'm not a fan so I have no idea what kind of flavor they add beside the saltiness.

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  9. Stephanie ODea1/09/2011

    Hi Sarah, the best sub for green olives is capers, but I'm thinking you probably wouldn't like those, either. :-) You can leave them out, and use mushrooms or sliced green or red peppers. You will probably need to season to taste with salt at the table.
    no biggie! xoox

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  10. Debbi Does Dinner Healthy1/09/2011

    This looks great! I'm not an olive fan so I would sub that for something. I love vegetarian meals! I've been making so many of them! Thanks!

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  11. Angela1/09/2011

    I would never have thought that artichokes could survive slow cooking. I am so excited to see that they can! I love artichokes and this recipe looks fabulous.

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  12. Chris and Amy1/09/2011

    We love your recipes and just gave away one of your books in our Third Bloggaversary Giveaway. Just wanted to drop a line and say Happy New Year!

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  13. caitlin1/10/2011

    This is a new favorite!!! Delicious! I don't like green olives either so I subbed with Trader Joe's mushrooms in garlic (next to the olives), then reduced the garlic in the recipe a little and added some salt/pepper. I have never cooked with artichoke hearts before and I looooved them! Thanks again Stephanie! :)

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  14. Anonymous1/10/2011

    I decided to add a bit to this. I threw in a small can of spinach, and chicken thighs, and when I put in the cream I'm also going to throw in shredded mozzeralla cheese and smocked gouda cheese!! I'll let you know how it comes out but the house smells AMAZING.

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  15. Antoinette Musik1/10/2011

    Thus looks so yummy! Can't wait to test it out.
    Congratulations on your fantastic blog!

    xx

    antoinettemusik.blogspot.com

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  16. Rachel1/14/2011

    I am book-marking this recipe! Sounds great!

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  17. Kelly D.1/15/2011

    What would you swap out the heavy cream for to keep it healthier? Just starting to experiment with crockpot cooking and having a great time. Looking into a programmable crockpot...

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  18. Heide1/24/2011

    This looks so good. I never ever cook artichokes, but really do like them. I need to try this. You don't say so, but I assume you chopped the olives?

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  19. Sonja2/18/2011

    Thanks Stephanie. I've never cooked with artichokes before this recipe. I've made it twice, I really like it!

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  20. LindaT3/10/2011

    I finally made this last night. I omitted the olives and pimentos, because I have to watch sodium. It was GOOD! My family said it was definitely a keeper! I never would have though to use canned artichokes in a pasta recipe, but we all loved it. Now I can't wait to try the Root Beer Pork!

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  21. Mrsblocko5/11/2011

    I made this and wrote about it here on my silly little blog. It was delicious even though I messed up by not following the directions properly. The leftovers freeze really well and taste even better the second time around! Thank you for sharing your recipe.

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  22. Kitty Deschanel7/15/2011

    I put this in my crock pot before leaving for work this morning and am enjoying it for dinner as I write this. Very yummy! :)

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  23. Corey @ Family Fresh Meals11/13/2011

    Whats better than pasta?...Crockpot pasta! Holy easy recipe batman! Anything to make my crazy life as a mommy easier :) Stephanie, this recipe looks amazing :)I would be honored if you would share it on my Recipe of the Week #2 PASTA post! (last week was crockpot... hahah!)
    There is a gift card giveaway ;) Hope you come join in the fun!

    http://familyfreshmeals.blogspot.com/search/label/recipe%20of%20the%20week

    PS... thanks for making me super hungry at 9:00am in the morning! HA :)

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