Crock Pot Chicken (with Pasta)

This has to have been one of the easiest recipes I’ve tried. Not only do you basically just dump everything into a crock pot and leave it, but you only need it to cook for 4 hours (forget to make this in the morning? No worries! Start it at 2pm and you can still eat by 6!). You do have to melt the cream cheese and the soup together first–I didn’t combine these two things as well as I should have, but it led to me having little pockets of cream cheese goodness in the sauce that I kind of loved.

I used just two (large) chicken breast and the full 2 cans of cream of chicken soup and it worked out great.

The only suggestion that I would have is to cut up the chicken how you’d like it served before putting it in the crock pot–cutting it up afterwards wasn’t the easiest thing to do, although if you want to shred the chicken, it would easily do that.

Good stuff here. But I might suggest that you add a green as a side to this meal? Oh! Or maybe add some peas to the pasta for the last couple minutes of boiling so there added to the mix? Something is needed to counteract all of the creaminess!

Ease of Prep: 4 out of 5 stars–only because you have to use the stove!

Taste: 3 out of 5 starts–greens were needed

Leftovers: 5 out of 5. This tasted just as good the 3 other days I ate it!

Many thanks to The Girl that Ate Everything for the recipe!

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