Dump-and-Go Crockpot Cheesy Tomato Chicken Pasta
4 h 45 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 4 h 30 min | 4 h 45 min |
Introduction
Dump and go crockpot cheesy tomato chicken pasta is rich, creamy, and family-friendly, with tender chicken and plenty of comforting flavor.
It is perfect for busy weeknights, potlucks, and cozy Sunday dinners when you want an easy slow cooker meal.
Ingredients (8 servings)
Ingredients
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How to Make Dump-and-Go Crockpot Cheesy Tomato Chicken Pasta
-
Load the slow cooker
Lightly grease the slow cooker.
Add the chicken, tomato soup, cheddar soup, broth, milk, garlic powder, onion powder, salt, and pepper.
Stir well to coat the chicken and blend the soups.
-
Cook the chicken
Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours.
The chicken should be tender, and it should reach 165°F.
-
Add the pasta
Stir in the dry penne.
If the mixture looks very thick, add a splash of hot broth or water.
Press the pasta down so most pieces sit in the sauce.
-
Finish the pasta
Cover and cook on high for 20 to 30 minutes, stirring once, until the penne is just tender.
Slow cookers vary, so check early to avoid soft pasta.
-
Melt in the cheese
Stir in the shredded cheddar until fully melted and creamy.
Let the pasta rest for 5 minutes before serving.
Substitutions
- Chicken thighs for chicken breasts
- Chicken breasts make the dish a bit leaner and still cook up tender. Check sooner so they stay juicy.
- Penne for rotini or cavatappi
- These shapes catch more sauce in each bite. They also hold their texture nicely in the slow cooker.
- Cheddar soup for nacho cheese soup
- Nacho cheese soup makes the sauce tangier and a little bolder. The pasta tastes extra nostalgic and kid-friendly.
Tips
- Warm the liquids first
- Room-temperature broth and milk help the slow cooker heat faster. That gives the chicken a safer, steadier start.
- Use freshly shredded cheese
- Freshly shredded cheese melts smoother than bagged cheese. Pre-shredded cheese can leave the sauce slightly grainy.
- Check pasta early
- Pasta can go from firm to soft quickly in a slow cooker. Start testing a few pieces after 15 minutes.
- Stir from the edges
- The outer edge runs hotter than the center. Pull that sauce inward when you add pasta and cheese.
- Choose the right cooker size
- A 6-quart slow cooker gives the pasta room to expand. Smaller pots can bubble over or cook unevenly.
Nutrition Facts *
| Energy | 430 | kcal |
|---|---|---|
| Protein | 29 | g |
| Total Fat | 12 | g |
| Carbohydrates | 50 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my pasta still hard?
- The sauce may be too thick, or the cooker may run cool. Add a little hot broth, stir, and cook longer.
- Why did my sauce turn too thick?
- Pasta absorbs liquid fast, especially near the end. Stir in warm broth or milk until the texture loosens.
- Can I use frozen chicken?
- It is best to thaw the chicken first for even cooking. Frozen chicken can keep the slow cooker too cold.
- Can I make this ahead?
- Yes, cook the chicken and sauce first, then cool and chill them. Reheat, add pasta, and finish until tender.
- Why does the cheese look grainy?
- Bagged cheese and high heat can cause a rough texture. Stir in cheese off high heat and rest briefly.
Serving Suggestions
A spoonful of pesto adds fresh basil flavor and a pretty green swirl on top.
Garlic bread and a crisp Caesar salad balance the rich, cheesy sauce.
For a little heat, finish each bowl with red pepper flakes or chopped pickled jalapenos.
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