Slow Cooker Chicken Pasta
You'll love this super easy-to-make Slow Cooker Chicken Pasta, AKA Crockpot Chicken Noodle Casserole. It's a family favorite dinnertime dish!
Servings 8
Calories 634kcal
Equipment
- slow cooker
Ingredients
- 10.5 ounces cream of mushroom soup
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 2 tablespoons paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 3 pounds chicken breasts boneless, skinless
- 12 ounces mixed vegetables frozen
- 16 ounces egg noodles cooked according to package directions
- 1 cup sharp cheddar cheese
- ½ cup fried onions
Instructions
- Prepare a slow cooker with nonstick cooking spray.
- In the slow cooker, mix together the soups, sour cream, and seasonings.
- Place the chicken into the sauce.
- Cover the slow cooker and cook on low for 7 to 8 hours or on high for 4 hours.
- With two forks, shred the chicken.
- Stir in the mixed vegetables.
- Cover and continue cooking for an additional 30 minutes or until the vegetables are heated.
- Add the noodles to the slow cooker and stir to evenly coat the noodles with the sauce and chicken.
- Top the casserole with the cheese and add the lid to the slow cooker until the cheese has melted.
- Serve topped with fried onions.
Nutrition
Serving: 1g | Calories: 634kcal | Carbohydrates: 54g | Protein: 52g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 192mg | Sodium: 1030mg | Potassium: 979mg | Fiber: 4g | Sugar: 2g | Vitamin C: 10mg | Calcium: 176mg | Iron: 3mg | Net Carbohydrates: 51g