This Slow Cooker Cheesy Chicken Penne has features of mac and cheese but with chicken added too! A great meal to come home to that the entire family will enjoy.
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How to make Slow Cooker Cheesy Chicken Penne:
I start by cooking 2 cans of cream of chicken soup, chicken breasts, chicken broth, dried tarragon and pepper for 6 hours on low.
Then I shred the chicken and add sour cream and cheese.
Then add the cooked penne pasta. I originally planned to make this with egg noodles, I bought an
I went back to the store and bought penne pasta and I am so glad that I did. The penne pasta has a great texture, perfect for this recipe.
Mix it up.
Top with more cheese.
Heaven on a plate! Plenty of sauce to coat all the noodles. I highly recommend this meal for an easy weeknight meal.
Would your family enjoy this pasta dinner? Mine really did! I hope you have a great weekend and I’ll be back next week with another recipe.
Slow Cooker Cheesy Chicken Penne
Equipment Needed:
- Slow Cooker – 5 quart or larger
Ingredients:
- 1 1/2 lbs. boneless skinless chicken breasts
- 21 oz cream of chicken soup (two-10.5 oz cans) Don't add water
- 1/2 cup chicken broth
- 1/4 tsp. pepper
- 1/2 tsp. dried leaf tarragon can substitute oregano or thyme here
- 1 1/2 cups sliced mushrooms
- 1 small sweet yellow onion diced
Add at the end
- 1 cup sour cream
- 2 cups shredded cheddar cheese divided
- 1 lb. penne pasta cooked according to package directions on the stove-top
Instructions:
- Add the cream of chicken soup and chicken broth to the slow cooker, stir until smooth.
- Add the tarragon, pepper, mushrooms and onions, stir.
- Add the chicken breasts.
- Cover the slow cooker and cook on LOW for 6 hours without opening the lid during the cooking time.
- After the cooking time is up, start cooking the pasta according to the package directions to Al dente on the stove-top, do not over cook!
- Shred the chicken with 2 forks.
- Add sour cream and half of the cheese, stir.
- Add the cooked and drained pasta and stir again.
- Sprinkle over remaining cheese. Cover the slow cooker and cook for an additional 20 minutes on low.
- Serve and enjoy!
Can I use canned mushrooms ? I forgot to get fresh ones this weekend!
Yes! Those will work fine.
Yes, cube up your chicken, add a bit of oil to the inner pot and sauté the chicken up a bit with onion and mushroom, add in seasoning. Pour in the broth, add the uncooked pasta, do not stir, add the soup on top of the pasta, do not stir. Manual high pressure for 6min and do quick release. Once pressure is released, add in the cheese and sour cream and mix together!
Can I substitute boneless skinless chicken thighs instead of the chicken breast
Yes, that always works great in my recipes.
Can I use frozen chicken? I completely spaced on taking my chicken out of the oven, but my whole family is pretty set on me making this tonight♀️
I am making this right now and I have frozen chicken breasts. How did yours turn out?
Frozen chicken will turn out fine in recipes. They only issue is food safety. 🙂
I saw a YouTube video a while back about thawing chicken breasts quickly and safely.. I believe she was a professional chef, and she based her info on FDA safety standards… fill a pot w enough water to cover your chicken breasts, bring to 140 (F), and turn off the heat. Place the frozen chicken breasts in the water (I think they have to be in a ziplock or something but maybe not? Can’t remember) Insure they’re fully submersed; and they should be thawed in about 10-15 mins or so. I do this all the time and we have never been sick! You just can’t leave them in there a long time…. like idk, I probably wouldn’t go any longer than maybe 30 mins(?) but that’s just a guesstimate! Hope this helps someone out there! But I will say, in the past I have used frozen chicken breasts for crockpot recipes with no problem…
Bitter and there’s no fixing it. I had to throw it out.
Any way to make this gluten free?
You would probably have a better idea than me. Is there gluten free cream of chicken soup? Try the organic section of the store.
I made this tonight and followed closely the recipe. It was delicious. I couldn’t stop eating it, despite it’s high calories. The sour cream is what makes it, giving it just the right amount of contrast. Well done recipe!
And be sure to top with some parsley, making it visually pretty.
Thank you Don, we love this meal too.
I was very excited to try this recipe because of the simplicity and high reviews. I’m not sure if there’s something wrong with my family’s tastebuds or everyone else’s. Lol This recipe was not up to standard in my household. I followed the recipe perfectly. We found it bland. I tried to jazz the left overs up a bit to no avail. We don’t waste food in my household so I’ve been serving it as a side, much to my family’s chagrin.
I have made his multiple timesfor my husband and I and we both loved it.Tonight I am cooking it for my mother in law, I am sure she also will enjoy it.
Can I do 4 hours on high?
Yes, that will work fine.
Delicious!!!!
Delicious!!!!
Love this recipe but wondering if you could substitute Parmesan & Mozzarella in stead of cheddar.
Yes, but beware mozzarella is really clumpy in the slow cooker.
Tastes wonderful! Family loves it, and so easy to make. Great for any night of the week.
Can you use an instant pot???
I have not tested it. I’m unsure if there is enough liquid.
Yes, cube up your chicken, add a bit of oil to the inner pot and sauté the chicken up a bit with onion and mushroom, add in seasoning. Pour in the broth, add the uncooked pasta, do not stir, add the soup on top of the pasta, do not stir. Manual high pressure for 6min and do quick release. Once pressure is released, add in the cheese and sour cream and mix together!