Everyone knows that life has its ups and downs, so does the answer to what’s for dinner tonight. The heat is stifling at best and the humidity is off the charts. I just couldn’t bare the thought of my dear husband grilling one more day in the intense heat. He was a trooper all weekend and grilled, grilled and grilled some more but come Monday I had to say no more. Desperate times call for desperate measures. A variety of pulls on my time meant only one thing–dig out the slow cooker and put it to good use.
The recipe had to be quick, simple and considered a winner by the entire family. While my gourmet friends may turn their nose up at the simplicity of this solution, my friends that are busy, working moms, running back and forth to a plethora of activities in this heat get it.
Here you go, the nirvana of slow cooker solutions and yes, that’s right the kitchen remains cool. Add a green salad and I hope your family enjoys Slow Cooker Creamy Chicken with Pasta as much as we do.
Slow Cooker Creamy Chicken with Pasta
4 ounces baby Bella mushrooms, sliced
1 pound boneless, skinless chicken breasts
1 can (10.5 oz.) reduced fat cream of chicken soup
1 package (1 oz.) dry ranch dressing mix
1 teaspoon dried minced garlic
1 cup sour cream
1/2 teaspoon coarse ground pepper
1/2 cup water
8 ounces spaghetti
4 slices bacon, cooked crisp and crumbled
1/3 cup shredded parmesan cheese
2 Roma tomatoes, seeded and chopped
Spray a 4-quart slow cooker with nonstick spray. Place mushrooms on bottom of slow cooker. Place chicken breasts on top of sliced mushrooms.
Combine soup, ranch dressing mix, garlic, sour cream, coarse ground pepper and water. Stir until smooth and pour over chicken breasts. Cover and cook on Low for 5 to 6 hours.
About 15 minutes before serving, using the tines of two forks, shred chicken. Add bacon.
Cook spaghetti according to package directions; drain and add to chicken mixture. Toss to combine. Place in large serving bowl and sprinkle with parmesan cheese and tomatoes.
Makes 4 to 5 servings
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