Slow Cooker Tuscan Chicken Pasta

Spray the slow cooker with nonstick spray.

Trim chicken breasts of excess fat and add them to the slow cooker.

Pour 1 cup of chicken broth over the chicken breasts and season with salt and pepper.

Cook on low for 5-6 hours or cook on High for about 3 hours. Check to ensure the chicken is fully cooked, juicy, and tender.

Once cooked, transfer the chicken to a large plate and shred it using two forks.

Discard the chicken broth from the slow cooker.

Add shredded chicken to the slow cooker.

Add dry rigatoni pasta and distribute evenly on top of the chicken.

Add 2 cups chicken broth, minced garlic, oregano, thyme, Italian seasoning, red pepper flakes, and two jars of Alfredo sauce. Stir well to combine.

Cover and cook on high for 30 minutes. Stir in drained, sun-dried tomatoes. At this point, check on the sauce. If it's too thin for your liking, stir together the cornstarch and water in a small cup with a fork until smooth. Add the mixture to the slow cooker and stir.

Cook for another 15 minutes on high. Check the pasta; if it's still uncooked, cook it for another 15 minutes. Usually, the pasta is done in 45-60 minutes, but it depends on the slow cooker, so keep an eye on it.

Place the slow cooker on Keep Warm (or on Low if you don't have that setting). Taste and adjust for salt, pepper, and spiciness. Stir in fresh spinach and cover for 10 minutes; the heat will wilt the spinach.

Gently stir to combine and serve immediately.