Description
An easy, dump and go Crockpot dinner made with tender chicken thighs, Italian dressing seasoning, cream cheese, and pasta cooked together in creamy sauce.
Ingredients
Scale
- 16 oz boneless skinless chicken thighs, trimmed of excess fat
- 1 (.7 oz) packet dry Italian dressing mix (I like the Good Seasons brand)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 (10.5 oz) can Cream of Chicken and Herbs soup
- 4 oz cream cheese, cut into cubes
- 2 cups boiling chicken broth
- 8 oz radiatore pasta (or rotini)
Instructions
- Place chicken in bottom of slow cooker. Sprinkle the chicken with the dressing mix, garlic powder and pepper. Spoon the soup over the top. Add the cubed cream cheese on top.
- Cover and cook on low for 3-4 hours.
- Shred or chop the chicken.
- Stir in the boiling broth and pasta.
- Cover and cook on low for 30 more minutes, or until pasta is tender.
- Stir well.
- Serve and enjoy! Top with a little shredded parmesan and basil, if desired.
- Category: Chicken, Pasta
- Method: Slow Cooking
