This little noodle night was really quite simple because most everything cooked right in the slow cooker. You just put everything inside and then when you’re ready to eat, dinner is done! Love it!
This recipe serves four adults.
1 pound of uncooked chicken breasts (frozen or defrosted, doesn’t matter)
1 cup of chicken stock (or water)
1 (1 oz) packet of Italian dressing mix (the powdered kind)
1 onion, chopped
1 (10 oz) can of tomato soup
1 (14 oz) can of diced tomatoes
4 ounces of cream cheese (half a block)
about half a pound of pasta, cooked (I used shells)
Grated Parmesan cheese to garnish
Fresh basil to garnish
In your slow cooker, add in your chicken, stock, packet of dry seasoning mix, onion, tomato soup and diced tomatoes. Cover and cook on low 6 to 8 hours or on high about 3 hours.
Thirty minutes before you’re ready to serve, remove the lid and shred the chicken right inside the slow cooker using two forks. Turn the heat to high and add in your four ounces of cream cheese. Add the lid back and cook on high the last 30 minutes.
Right before you serve, add your hot and cooked pasta to the slow cooker and stir everything together. Ladle pasta into bowls and garnish with some grated Parmesan and fresh basil.
I think the key to a good slow cooker meal is adding a little freshness at the end. The grated cheese and fresh basil really brighten up the supper. Sometimes, I’ll cook the pasta in the slow cooker but in this recipe, you really don’t want the pasta to absorb all of the sauce, so I cook up the pasta right before serving.
Creamy Tomato Chicken Pasta is the perfect little weeknight supper for your crew.