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Slow-Cooker Golden Chicken Pasta


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  • Nonstick cooking spray, for coating the slow cooker
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 to 1 1/2 pounds assorted mushrooms, sliced
  • 1 clove garlic, minced
  • 1 cup vegetable broth
  • 2 to 2 1/2 pounds boneless, skinless chicken breasts, cubed
  • Two 15-ounce cans golden mushroom soup
  • 16 ounces chive and onion cream cheese
  • Two 0.7-ounce packages dry Italian dressing
  • Freshly ground black pepper
  • 1 pound of your favorite pasta
  • Freshly grated Parmesan, for garnish
  • Chopped fresh parsley, for garnish


Servings 6
Preparation time 25mins
Cooking time 510mins
Adapted from


Step 1

Special equipment: a slow cooker

Turn a slow cooker to low and coat it with cooking spray.

Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.

Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.

Just before serving: Cook the pasta according to the package directions.

Serve the chicken with the pasta and garnish with the Parmesan and parsley.

Recipe courtesy of Robin Chapman


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