Dinner

Slow Cooker Chicken and Veggie Mac and Cheese is for Dinner.

Slow Cooker Chicken and Veggie Mac and Cheese takes several minutes to prepare.

Slow Cooker Chicken and Veggie Mac and Cheese takes several minutes to cook.

Slow Cooker Chicken and Veggie Mac and Cheese makes 8 servings.

The ingredients for Slow Cooker Chicken and Veggie Mac and Cheese are:

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)

Here is how you make Slow Cooker Chicken and Veggie Mac and Cheese:

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. ************

The nutritional information for Slow Cooker Chicken and Veggie Mac and Cheese is:

• 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