Recipe
Ingredients
- 1- 1½ pounds boneless skinless chicken breast or thighs
- 3 cups chicken stock
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pound cavatappi, rigatoni, ziti shaped pasta (uncooked)
- 8 ounces cream cheese
- 2 cups cheddar cheese (grated)
- salt and pepper to taste
Instructions
- Put chicken, stock and seasonings in the crock of a 5-6 quart slow cooker. Cook on high for 2-3 hours or low 4-6 hours.
- Remove chicken from crock and shred with two forks, or cut if preferred.
- Turn slow cooker to high, add cream cheese and 1 cup of the cheddar to the broth still in the crock. Stir until melted. Add salt and pepper to taste.
- Add shredded chicken and uncooked pasta to the crock and top with remaining cheese. Cover and cook for another 20-30 minutes until pasta is cooked and the cheese is melted.