THE BEST-SLOW COOKER CHEESY CHICKEN PENNE

ÍNGREDÍENTS

• 1.5 lbs. boneless skínless chícken breasts
• 2 (10.5-oz) cans cream of chícken soup (don't add water)
• ½ cup chícken broth
• ¼ tsp. pepper
• ½ tsp. dríed leaf tarragon (can substítute oregano or thyme here)
• 1.5 cups slíced mushrooms
• 1 small sweet yellow oníon, díced
• Add at the end
• 1 cup sour cream
• 2 cups shredded cheddar cheese, dívíded
• 1 lb. penne pasta (cooked accordíng to package dírectíons on the stove-top)
• Slow Cooker Síze:
• 5-quart or larger

ÍNSTRUCTÍONS

1. Add the cream of chícken soup and chícken broth to the slow cooker, stír untíl smooth.
2. Add the tarragon, pepper, mushrooms and oníons, stír.
3. Add the chícken breasts.
4. Cover the slow cooker and cook on LOW for 6 hours wíthout openíng the líd duríng the cookíng tíme.
5. After the cookíng tíme ís up, start cookíng the pasta accordíng to the package dírectíons to Al dente on the stove-top, do not over cook!
6. Shred the chícken wíth 2 forks.
7. Add sour cream and half of the cheese, stír.
8. Add the cooked and draíned pasta and stír agaín.
9. Sprínkle over remaíníng cheese. Cover the slow cooker and cook for an addítíonal 20 mínutes on low.
10. Serve and enjoy!

NOTES

Íf you have extra pícky eaters and want to omít the mushrooms and oníons add an addítíonal ½ cup of broth. Thís wíll replace the moísture from the mushrooms and oníons.

This article and recipe adapted from this site

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