Slow Cooker Chicken & Veggie Mac and Cheese
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 463.6
- Total Fat: 15.4 g
- Cholesterol: 85.5 mg
- Sodium: 926.9 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 2.1 g
- Protein: 25.6 g
View full nutritional breakdown of Slow Cooker Chicken & Veggie Mac and Cheese calories by ingredient
Introduction
Regular mac and cheese turns into a balanced meal with the help of chicken and veggies. Regular mac and cheese turns into a balanced meal with the help of chicken and veggies.Number of Servings: 8
Ingredients
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1 can cream of mushroom soup (low-fat preferred -- fat free falls apart in this recipe)
1 can cheese soup
1 can cream of onion (low fat preferred -- can be replaced with cream of celery or chicken if preferred)
1 pound of chicken breasts
8oz sour cream (low fat is preferred)
1 pound any pasta shape
1 package frozen veggies (cauliflower or broccoli work best)
Directions
In a slow cooker, mix the soups together. Place chicken in soup mixture, making sure they are well covered.
Cook in crockpot for 6-8 hours. Chicken will fall apart when done.
Once chicken is done cooking, mix sour cream into the sauce. let thicken with heat off.
Cook pasta according to package directions. add frozen veggies into the pasta water and cook at same time. drain.
Place pasta/veggie mixture back into large pot. add chicken and sauce on top of pasta. mix together so pasta is covered and chicken is shredded.
May add shredded cheese on top to serve, or a dollop of sour cream if desired.
Makes approximately 8 servings, depending on the type of past used. Larger pasta shapes will yield larger serving sizes.
*********the nutritional information will be lower if using low fat/low sodium varieties of the soups. i did not have the nutritionals on hand to enter into the system the low fat values, so i had to go with the ones preloaded. ************
Cook in crockpot for 6-8 hours. Chicken will fall apart when done.
Once chicken is done cooking, mix sour cream into the sauce. let thicken with heat off.
Cook pasta according to package directions. add frozen veggies into the pasta water and cook at same time. drain.
Place pasta/veggie mixture back into large pot. add chicken and sauce on top of pasta. mix together so pasta is covered and chicken is shredded.
May add shredded cheese on top to serve, or a dollop of sour cream if desired.
Makes approximately 8 servings, depending on the type of past used. Larger pasta shapes will yield larger serving sizes.
*********the nutritional information will be lower if using low fat/low sodium varieties of the soups. i did not have the nutritionals on hand to enter into the system the low fat values, so i had to go with the ones preloaded. ************
Member Ratings For This Recipe
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TLBLOOD
I've made this twice. The first time, I used Fiesta Cheese soup and it turned out wonderfully! The second time I didn't have Fiesta cheese, so I used regular cheese soup and added a drained can of Rotel. This didn't turn out so well. Next time I'll go back to the Fiesta cheese soup. Hubby loved it! - 3/24/10
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ALTHORP
Tasty, although it's more like chicken pot pie with noodles instead of pie than mac n' cheese. I found the chicken to be done after 4 1/2 hrs instead of 6-8 (at least with my slow cooker on low). I thought it needed a bit more seasoning, so I may try adding pepper (or hot sauce) to my leftovers. - 1/10/10
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PIRATEGIRLMEL
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17ROSES
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TIFFANYBAGNAS
