6 hours 20 mins
6 hours 30 mins
Author: Sarah Olson
1.5 lbs. boneless skinless chicken breasts
2 (10.5-oz) cans cream of chicken soup (don’t add water)
½ cup chicken broth
¼ tsp. pepper
½ tsp. dried leaf tarragon (can substitute oregano or thyme here)
1.5 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)
Slow Cooker Size:
5-quart or larger
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!