Description
A simple recipe for creamy chicken pasta made in a slow cooker.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 (14.5 oz) can chicken broth
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon black pepper
- 8 oz dry pasta (penne or rotini)
- 1 cup shredded cheddar cheese
- 1/2 cup milk (optional, for extra creaminess)
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- In a separate bowl, mix the cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, Italian seasoning, and black pepper.
- Pour the soup mixture over the chicken in the slow cooker.
- Cook on low for 4 to 6 hours, or until the chicken is cooked through and easily shredded.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in the dry pasta. If the mixture seems too thick, stir in the milk now.
- Cook on high for 30 to 45 minutes, or until the pasta is tender. Check frequently to prevent sticking.
- Stir in the shredded cheddar cheese until melted and the sauce is creamy.
- Serve immediately.
Notes
- You can use any short pasta shape you prefer.
- For a richer flavor, substitute half the chicken broth with white wine.
- Shredding the chicken before adding the pasta helps distribute it evenly.
- Prep Time: 10 min
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 850
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 3
- Protein: 40
- Cholesterol: 110
Keywords: slow cooker, creamy, chicken pasta, easy dinner, comfort food, one pot