Prep Time: 10 mins | Cook Time: 6 hrs 20 mins | Total Time: 6 hrs 30 mins | Servings: 8
Hearty and delicious – this cheesy chicken penne would be your perfect companion on busy days. It is a family-friendly meal that even your fussiest eaters will love! Easily make this in your trusty slow cooker using simple ingredients that you might already have on hand.
If you are looking for another pasta dish to serve to your family or guests, then this slow cooker cheesy chicken penne is a must! Throw in the ingredients in your slow cooker except for the pasta, cheese, and sour cream and leave them to cook. When almost ready to serve, stir in the three remaining ingredients, and dinner is ready!
Ingredients
1 1/2 c. sliced mushrooms
1 1/2 pounds boneless, skinless chicken breasts
1/2 teaspoon dried leaf tarragon can substitute oregano or thyme here
1/2 c. chicken broth
1 small sweet yellow onion, diced
1/4 teaspoon pepper
21 ounces cream of chicken soup (two-10.5 ounce cans) Don’t add water
Add at the end:
1 pound penne pasta, cooked according to package directions on the stove-top
2 c. shredded cheddar cheese divided
1 c. sour cream
How to make Slow Cooker Cheesy Chicken Penne?
Step 1: To your slow cooker, add the cream of chicken soup and chicken broth. Stir well until smooth. Then, add the tarragon along with the pepper, mushrooms, and onions. Stir again before adding the chicken breasts.
Step 2: Put the lid on and set it to cook for 6 hours on low.
Step 3: When almost ready to serve, cook the pasta following the package directions until al dente.
Step 4: Using two forks, shred the chicken. Then, add the sour cream and half of the cheese. Stir well.
Step 5: Next, add the pasta and stir until incorporated.
Step 6: On top, sprinkle the rest of the cheese. Replace the lid and cook for another 20 minutes on low.
Step 7: Ladle into serving plates and serve right away. Enjoy!
Note:
You can omit the mushrooms and just add an extra half c broth to replace the moisture from the mushrooms and onions.
Nutrition Facts:
Calories: 563 kcal | Carbohydrates: 53g | Protein: 36g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 105mg | Sodium: 881mg | Potassium: 673mg | Fiber: 2g | Sugar: 5g | Vitamin A: 636IU | Vitamin C: 5mg | Calcium: 274mg | Iron: 2mg
Ingredients
- 1 1/2 c. sliced mushrooms
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 teaspoon dried leaf tarragon can substitute oregano or thyme here
- 1/2 c. chicken broth
- 1 small sweet yellow onion, diced
- 1/4 teaspoon pepper
- 21 ounces cream of chicken soup (two-10.5 ounce cans) Don't add water
- Add at the end:
- 1 pound penne pasta, cooked according to package directions on the stove-top
- 2 c. shredded cheddar cheese divided
- 1 c. sour cream
Instructions
Step 1: To your slow cooker, add the cream of chicken soup and chicken broth. Stir well until smooth. Then, add the tarragon along with the pepper, mushrooms, and onions. Stir again before adding the chicken breasts.
Step 2: Put the lid on and set it to cook for 6 hours on low.
Step 3: When almost ready to serve, cook the pasta following the package directions until al dente.
Step 4: Using two forks, shred the chicken. Then, add the sour cream and half of the cheese. Stir well.
Step 5: Next, add the pasta and stir until incorporated.
Step 6: On top, sprinkle the rest of the cheese. Replace the lid and cook for another 20 minutes on low.
Step 7: Ladle into serving plates and serve right away. Enjoy!
Notes
You can omit the mushrooms and just add an extra half c broth to replace the moisture from the mushrooms and onions.
