Cheese pasta with chicken in a slow cooker

Ingredients:

• 450 g of skinless and boneless chicken breasts
• 2 tablespoons unsalted butter
• 1 teaspoon paprika
• 0.5 tsp mustard powder
• 280 g penne pasta (about 3 cups)
• 1.5 cups lightly salted chicken broth
• 1/4 cup heavy cream
• 1/4 tbsp. grated parmesan
• 4 cups broccoli florets, finely chopped
• 110 g cheddar, grated or cut into small pieces

Preparation:

1. Set the slow cooker to high heat for sautéing. While it's heating, cut the chicken breast into 1-cm pieces. When the pan is hot, add the butter, stirring to melt. Add the paprika and mustard powder and lightly fry for about 30 seconds. Add the chicken and a pinch of salt and black pepper, stirring to coat the meat with the spices, then turn off the slow cooker.
2. Add the pasta, chicken broth, and 1 cup of hot water to the slow cooker. Close and secure the lid; ensure the steam valve is closed. Set the pressure cooker to high and cook for 3 minutes. When the cycle is complete, gently turn the steam valve to release the pressure manually. Turn off the slow cooker and open the lid.
3. Set the slow cooker to high heat for sautéing. Bring the liquid to a boil, stirring well. Add the heavy cream and Parmesan cheese and cook, stirring, until the sauce thickens, 2-3 minutes. Turn off the slow cooker, add the broccoli and cheddar, and stir until the broccoli is bright green and the cheddar is melted, 2-3 minutes. Season with salt and pepper to taste.