• 1-1/2 lbs boneless, skinless chicken breasts
  • 2 cans (10.75 oz each) cream of chicken soup (don’t add water)
  • 1/2 C chicken broth
  • 1/4 tsp pepper
  • 1 tsp dried italian seasoning
  • 1-1/2 C sliced mushrooms
  • 1 small sweet yellow onion – diced
  • 1 C sour cream
  • 2 C shredded cheddar cheese – divided
  • 1 lb penne pasta – cooked according to package directions


  1. Place a slow cooker liner bag in your crockpot (*see Notes below)
  2. Add the cream of chicken soup and chicken broth to the slow cooker, stir until smooth
  3. Add the italian seasoning, pepper, mushrooms and onions, stir
  4. Add the chicken breasts
  5. Cover the slow cooker and cook on LOW for 6 hours without opening the lid during the cooking time
  6. After the cooking time is up, start cooking the pasta according to the package directions to Al dente on the stove-top, do not over cook!
  7. Shred the chicken with 2 forks
  8. Add sour cream and half of the cheese and stir
  9. Add the cooked and drained pasta and stir again
  10. Sprinkle with remaining cheese
  11. Cover the slow cooker and cook for an additional 20 minutes on low


  1. For easy clean up, I always use a slow cooker liner bag – make sure if you use a slow cooker liner bag, that you buy the specific liner bag that is made for Slow Cookers, DO NOT use anything else or it will melt and ruin your food!