Ingredients:
3 cups cooked and shredded rotisserie chicken
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom with roasted garlic soup
1 block (8 oz) cream cheese
1 block (16 oz) Velveeta cheese, cubed
1 can (10 oz) mild Rotel tomatoes and green chilies, undrained
1/2 cup chicken broth
4 tablespoons butter
3 green onions, chopped
8 ounces pasta
Instructions:
In a slow cooker, combine shredded chicken, both soups, cream cheese, Velveeta, Rotel tomatoes, chicken broth, and butter.
Cook on high for approximately 2 hours, stirring occasionally, until the cheeses melt and the mixture becomes creamy.
While the sauce cooks, prepare pasta according to package directions. Drain and set aside.
Once the slow cooker mixture is ready, stir in the green onions.
Adjust seasoning to taste.
Mix the cooked pasta with the creamy sauce, ensuring even coating.
Serve the creamy chicken pasta warm and relish in this simple yet delightful dish!
This Slow Cooker Creamy Chicken Pasta recipe ensures a scrumptious, effortlessly crafted meal that is guaranteed to be a crowd-pleaser. Immerse yourself in the heartwarming flavors that transport a piece of Italy to your dining table.