Description
A comforting and easy Crock Pot Italian Chicken recipe featuring tender chicken breasts cooked in a savory mushroom and tomato sauce with Italian seasonings, then combined with spaghetti noodles for a hearty, one-pot meal perfect for busy days.
Ingredients
Scale
Chicken and Sauce
- 4 chicken breasts
- 2 (10.5 oz) cans golden mushroom condensed soup
- 2 (15.5 oz) cans diced tomatoes with basil, garlic, and oregano
- 1 cup diced onions
- 1 tsp Italian seasonings
- 1 tsp salt
- 1/2 tsp pepper
Pasta
- 1 lb spaghetti noodles
- 2 cups water (added toward the end)
Instructions
- Prepare the Crock Pot: Lightly grease the Crock Pot to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In the Crock Pot, combine the golden mushroom condensed soup, diced tomatoes with basil, garlic, and oregano, diced onions, Italian seasonings, salt, and pepper. Stir well to blend all flavors together.
- Add Chicken: Place the chicken breasts into the Crock Pot and cover them completely with the tomato and mushroom mixture.
- Slow Cook: Cover with the lid and cook on low for seven hours, allowing the chicken to become tender and infused with the sauce flavors.
- Shred Chicken: After seven hours, remove the lid and shred the chicken breasts thoroughly using two forks, mixing the shredded meat into the sauce.
- Add Noodles and Water: Pour two cups of water into the Crock Pot, then add the spaghetti noodles. Stir gently to separate the noodles and ensure they are submerged under the liquid.
- Finish Cooking Pasta: Replace the lid and cook for an additional 30 to 45 minutes, stirring at least once during cooking to prevent noodles from sticking, until the noodles are tender and cooked through.
- Serve: Once noodles are done, serve the Italian Chicken and pasta hot, garnished if desired.
Notes
- You can substitute spaghetti noodles with macaroni, ziti, or any other pasta shape you prefer.
- Adjust salt and seasonings to taste before serving.
- Use low-sodium canned ingredients to reduce sodium content if desired.
- Stir noodles occasionally during cooking to prevent clumping.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 380
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
