Cheesy Chicken Crock Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
12 oz chicken tenderloins (can be still frozen at time of cooking)1 1/2 c carrots, cubed1 c bell pepper, cubed1 c onion, large dice2 c mushrooms, cubedsalt and pepper to taste1 tsp italian seasoning1 tsp red pepper flakes1/4 tsp chili powder1 can 98% fat free campbells cream of chicken soup1 1/2 c skim milk6 oz barilla plus penne pasta2 c broccoli1 c pizza cheese (mozzarella, parmesan, romano provolone shredded mix)
Lightly coat crock with non-stick spray and layer the ingredients, chicken through chili powder, in the order listed.
Sprinkle with seasonings.
Stir the soup and milk together in a bowl and pour over everything.
Set cooker to low and cook for 4 hours or until the chicken is cooked through and the vegetables are tender.
Cook the pasta for 15 minutes (less if using white flour pasta), add the broccoli to the pan and continue to cook an additional 3-5 minutes, drain.
Stir the pasta/broccoli and the cheese into the crock pot and continue to cook on low for 10 minutes or until the cheese is melted.
Makes about 5 - 2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user CKBYMOMMY.
Sprinkle with seasonings.
Stir the soup and milk together in a bowl and pour over everything.
Set cooker to low and cook for 4 hours or until the chicken is cooked through and the vegetables are tender.
Cook the pasta for 15 minutes (less if using white flour pasta), add the broccoli to the pan and continue to cook an additional 3-5 minutes, drain.
Stir the pasta/broccoli and the cheese into the crock pot and continue to cook on low for 10 minutes or until the cheese is melted.
Makes about 5 - 2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user CKBYMOMMY.
Nutritional Info Amount Per Serving
- Calories: 373.1
- Total Fat: 8.6 g
- Cholesterol: 61.7 mg
- Sodium: 793.0 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 6.3 g
- Protein: 34.1 g
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