Description
This comforting Slow Cooker Cheesy Chicken Casserole combines tender shredded chicken, creamy soups, elbow macaroni, and melted cheddar cheese for a hearty, easy-to-make meal. Slow-cooked to perfection, it offers a rich, savory flavor perfect for family dinners or potlucks. Optional crispy bacon adds a delicious smoky crunch on top.
Ingredients
Scale
Protein and Dairy
- 4 chicken breasts
- 3 cups shredded cheddar cheese
- Four slices of bacon, cooked and crumbled (optional)
Soups and Liquids
- 10.5 ounce can cream of condensed chicken soup
- 10.5 ounce can cream of cheddar cheese soup
- 14.5 ounce can chicken broth
- 1 ½ cups hot water
Seasonings and Pasta
- 1 Tablespoon minced dried onions
- 1 teaspoon parsley flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic and herb seasoning
- 1 16 oz. box elbow macaroni noodles
Instructions
- Prepare the Slow Cooker: Spray the slow cooker with non-stick spray to prevent sticking. Line the bottom of the pot with the raw chicken breasts, arranging them evenly.
- Add Soups and Broth: Spread the cream of condensed chicken soup and cream of cheddar cheese soup evenly over the chicken. Pour the chicken broth into the pot carefully.
- Season the Mixture: Sprinkle the minced dried onions, parsley flakes, salt, black pepper, and garlic and herb seasoning over the top. Gently stir to distribute the seasonings without disturbing the layering too much.
- Cook Chicken: Place the lid on the slow cooker and cook on low heat for 7 hours, allowing the chicken to become tender and infused with the flavors.
- Shred Chicken and Add Pasta: After 7 hours, remove the lid and shred the chicken directly in the pot using two forks. Add the elbow macaroni noodles on top of the shredded chicken.
- Add Hot Water and Cook Pasta: Pour 1 ½ cups hot water into the slow cooker and stir to ensure the macaroni is submerged in liquid. Replace the lid and cook for an additional 45 minutes to 1 hour on low, stirring occasionally to prevent sticking while the pasta cooks.
- Incorporate Cheese: When the macaroni is tender and cooked through, add the shredded cheddar cheese and stir until fully melted and the casserole is creamy.
- Optional Bacon Topping: Cook the bacon slices in a skillet until crispy, crumble them, and sprinkle over the top of the casserole before serving for added texture and flavor.
Notes
- This recipe is very versatile—feel free to substitute cream of mushroom or celery soup for a different flavor profile.
- To shorten cooking time, set the slow cooker to high heat and cook chicken for 4 hours before adding the macaroni noodles.
- After adding the noodles, cook for about 30 minutes and check tenderness. If noodles need more time, continue cooking for a few extra minutes as necessary.
- Store leftovers in an airtight container in the refrigerator and reheat gently for best results.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
