Slow Cooker Cheesy Chicken Penne

Ingredients

• Cream of chicken soup

  Canned, condensed

  2 can (10.75 oz) or 610g

• Chicken broth

  Soup, canned, ready-to-serve

  ½ cup or 120g

• Tarragon

  Spices, dried

  ½ tsp, ground or 0.8g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Onions

  Raw

  1 small or 70g

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Cheddar cheese

  2 cup, shredded or 226g

• Whole wheat pasta

  Dry

  16 oz or 454g

Directions

1. Whisk the condensed cream of chicken soup with the chicken broth in the slow cooker until smooth.
2. Stir in the tarragon, black pepper, mushrooms, and diced onion.
3. Nestle the boneless, skinless chicken breasts into the mixture, turning to coat.
4. Cover and cook on LOW for 6 hours without lifting the lid.
5. About 20 minutes before the chicken is done, cook the penne in salted boiling water until al dente; drain well.
6. Shred the cooked chicken directly in the slow cooker using two forks.
7. Stir in the sour cream and half of the shredded cheddar until melted and creamy.
8. Fold in the cooked penne until evenly coated with the sauce.
9. Sprinkle the remaining cheese over the top, cover, and cook on LOW for 20 minutes to melt.
10. Taste and adjust seasoning if needed, then serve hot.