Rx: Crockpot Tuesday ~ Chickenetti

We’ve had sick people at our house – ’tis the season, I suppose. When that’s the case, comfort food is in order. I have a wickedly delish Chicken Noodle Soup, but we were kind of souped out, so … I bring you … Chickenetti!

Put 7 – 9 frozen chicken breasts into a large crockpot

Add 16 ounces of uncooked pasta.

Seriously … what.ever. you have in your pantry. I only had 8 ounces of spaghetti noodles, so I broke them in half and dumped them in. Then I added an additional 8 ounces of elbow macaroni. This is a great opportunity to use up the little bits of pasta that are left in partial bags.

[Tweet “Rx Crockpot Tuesday: Tired of Soup? Here’s a quick and easy recipe ~ Chickenetti #CrockpotTuesday”]

Combine all of the following and then add to the Crockpot:

3 cups of chicken broth

3 cups of water

2 cans of cream of mushroom soup (I use fat-free, low-sodium)

1 green pepper – chopped

1 red pepper – chopped

2 small onions – chopped

16 ounces of Velveeta cheese

Cover and cook on low for 7 – 8 hours.

 

Add salt and pepper to taste.

Note: This does not have strong flavor, which was good when we had sick kids who needed something healthy and comforting, but still yummy.

If you have any suggestions of your own or any variations, leave a comment below!