Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups penne pasta
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts at the bottom of the slow cooker. Season with salt, pepper, garlic powder, and Italian seasoning.
- Mix cream of chicken soup and chicken broth. Pour over chicken in slow cooker.
- Add diced tomatoes and penne pasta on top. Stir gently to combine, ensuring pasta is submerged.
- Cover and cook on low for 4-5 hours or high for 2-3 hours until chicken is cooked and tender.
- Remove chicken and shred with two forks. Return to slow cooker.
- Stir in cheddar and mozzarella cheese until melted and creamy. Adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
- Use fresh herbs for better flavor.
- Can be refrigerated and reheated for up to 3 days.
- Optional: add vegetables like spinach or bell peppers for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg