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+ servings

Slow Cooker Chicken and Mushroom Pasta

Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Easy, creamy slow cooker chicken and mushroom pasta recipe, homemade with simple ingredients. Full of alfredo sauce, sauteed mushrooms, parmesan cheese and Italian herbs.
Yield: 6 People

Ingredients

Instructions 

  • Heat oil in a large nonstick pan over medium-high heat.
  • Add mushrooms and saute them until excess water is evaporated and they are golden brown.
  • Transfer this to a large greased crockpot (6 quart or larger).
  • Add chicken breasts, alfredo sauce, condensed cream of mushroom soup, Italian seasoning, garlic powder, salt, pepper.
  • Mix until combined.
  • Cover and cook on Low heat for 2.5-3 hours or until chicken is cooked through.
  • Remove chicken breasts and use a sharp knife to cut them into small cubes OR use two forks to shred them.
  • Add the meat back into the slow cooker and mix everything gently.
  • Mix in boiled/ drained pasta.
  • Top it all off with parmesan cheese, fresh basil and red chili flakes.
  • Serve immediately and enjoy!

Notes

  • Read all my tips above.
  • Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days. A splash of water or broth may be needed when reheating in the microwave because the pasta would have absorbed a lot of the sauce and become thick. 
     

Nutrition

Calories: 403kcal, Carbohydrates: 61g, Protein: 23g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 481mg, Potassium: 508mg, Fiber: 3g, Sugar: 3g, Vitamin A: 92IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 2mg
Course: Main Course
Cuisine: American
Calories: 403
Author: Abeer Rizvi