Ingredients
Scale
- 2–3 cups of cooked, shredded chicken
- 8 ounces of spaghetti or fettuccine
- One can (about 10.5 ounces) of cream of mushroom soup
- 2 cups of chicken broth
- ½ cup of milk
- 1 cup of shredded mozzarella or cheddar
- 1 cup of frozen peas and carrots
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- Italian seasoning (optional)
Instructions
- Shred the chicken if not already done.
- Mix cream of mushroom soup, chicken broth, and milk until smooth.
- Layer half of the pasta in the crockpot, followed by half the chicken and half the creamy mixture.
- Add some vegetables, then repeat the layers.
- Top with shredded cheese.
- Cook on low for 4-6 hours or high for 2-3 hours.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For convenience, rotisserie chicken works well.
Feel free to customize with different proteins or vegetables.
Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low, 2-3 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 20
- Cholesterol: 50