Ingredients
Ingredients
1 ½ pounds boneless, skinless chicken breasts
1 cup low-sodium chicken broth
2 cans cream of chicken soup, 10.5 ounce
3 teaspoons garlic, minced
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon dried thyme
12 ounce frozen mixed vegetables
½ cup sour cream
8 ounce cream cheese
1 ½ cups cheddar cheese, grated
16 ounces penne pasta or small noodle pasta
Instructions
Instructions
1-Add chicken broth, chicken soup, garlic, black: Add chicken broth, chicken soup, garlic, black pepper, Italian seasoning, paprika, onion powder, thyme, and mixed vegetables. Mix until well combined.
2-Place the chicken in the sauce and: Place the chicken in the sauce and vegetables. Then toss to coat.
3-Cover and cook on high for 3-4: Cover and cook on high for 3-4 hours or low for 5-6 hours.
4-Remove the chicken and shred with two: Remove the chicken and shred with two forks. Return the shredded chicken to the pot and add the sour cream, cream cheese, and cheddar cheese. Stir until combined and cook for 30 minutes more.
5-Meanwhile, cook the pasta according to the: Meanwhile, cook the pasta according to the box directions until al dente. Then drain, add to the crock pot, and toss until completely coated.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 15 min
- Cook Time: 210 min
- Method: slow_cooker
Nutrition
- Calories: 799
- Sugar: 5g
- Sodium: 869mg
- Fat: 33g
- Saturated Fat: 17g
- Carbohydrates: 78g
- Fiber: 6g
- Protein: 48g
- Cholesterol: 154mg