Heathers Chicken Pasta Crockpot Casserole Seriously Easy Recipes

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SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA



Slow-Cooker Cheesy Chicken Enchilada Pasta image

This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 8

Number Of Ingredients 11

1 can (10 oz) Old El Paso™ mild enchilada sauce
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) cream cheese, cubed, softened
2 cups shredded sharp Cheddar cheese (8 oz)
8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)
Chopped fresh cilantro leaves, if desired

Steps:

  • Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
  • Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
  • Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
  • Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.

Nutrition Facts : Calories 460, Carbohydrate 34 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 4 g, TransFat 1/2 g

EASY SLOW COOKER CHICKEN CASSEROLE



Easy slow cooker chicken casserole image

Make this chicken casserole with potatoes, carrot and leek in the morning using a slow cooker and it'll be ready for dinner. It's low-fat and low-calorie too.

Provided by Chris Wray

Categories     Dinner, Main course, Supper

Time 8h10m

Number Of Ingredients 7

1 leek, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
350g new potatoes, roughly chopped
6 skinless, boneless chicken thighs, chopped
500ml chicken stock
4 tbsp vegetable gravy granules

Steps:

  • Put the veg and chicken in a slow cooker. Pour the stock over and around the chicken thighs, then mix in the gravy granules to thicken it up (the sauce will be quite thick - use less gravy if you prefer a runnier casserole).
  • Switch the slow cooker to low and leave to cook for at least 4 hrs, or up to 8 hrs - try putting it on before you go to work, so that it's ready when you get home. Season well, then serve.

Nutrition Facts : Calories 268 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium

HEATHER'S CHICKEN PASTA CROCKPOT CASSEROLE (SERIOUSLY EASY)



HEATHER'S CHICKEN PASTA CROCKPOT CASSEROLE (SERIOUSLY EASY) image

Yield 4 people

Number Of Ingredients 8

2 Chicken breast (boneless/skinless)
1 can Cream of Mushroom soup
1 can French Onion soup
1/2 box elbow pasta
Optional:
Bread crumb topping
Cheese
Assorted Veggies

Steps:

  • 1. Put 2 chicken breast, and both soups into the crockpot. No need to add water or additional seasoning (in my opinion) definitely don't add salt if you decide to add anything. 2. Cook for a few hours on low or high until the chicken shreds easily with two forks. Shred chicken in soup. 3. Cook 1/2 box of elbow pasta until done as normal. 4. Mix pasta, chicken/soup, and any steamed veggies you might like in there. I did broccoli and carrots. 5. Dump all into a casserole dish. Top with cheese if desired, or top with a simple bread crumb mix (melted butter, bread crumbs, seasoning), or leave it plain. Cook until top looks crispy/bubbly/gooey, etc depending on what you put on top.

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