Description
A hassle-free slow cooker meal featuring tender shredded chicken, creamy cheese sauce, and soft pasta. Perfect for busy nights, this American classic delivers rich, savory flavors without lifting a finger.
Ingredients
4 boneless chicken breasts
2 14.5 oz cans crushed tomatoes
1 10.5 oz can cream of mushroom soup
1 10.5 oz can cream of celery soup
1 cup water
1 lb elbow macaroni
1 cup cream cheese
2 cups shredded cheddar cheese
1 clove garlic, minced
1/2 cup diced onion
1 tsp salt
1/2 tsp black pepper
1/4 cup grated Parmesan cheese
Instructions
Season chicken breasts with salt and pepper
Place chicken in slow cooker and cook on low for 3-4 hours until tender
Once chicken is cooked, shred it using two forks
Combine cream soups, crushed tomatoes, water, garlic, and onion in a bowl
Mix the soup mixture into the slow cooker with shredded chicken
Add uncooked elbow macaroni, stir to coat
Cook on low for an additional 25 minutes or high for 15 minutes
Top generously with shredded cheddar cheese and sprinkle Parmesan before serving
Notes
Use a meat thermometer to ensure chicken reaches 165°F
Add frozen broccoli florets during final cooking hour for vegetarians
For a halal version, ensure all cheeses are dairy-based and no alcohol-containing ingredients
Store leftovers in airtight containers in fridge for up to 3 days
Nutrition
- Serving Size: 1 2-cup serving
- Calories: 380
- Sugar: 6g
- Sodium: 4000mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg