Crockpot Creamy Chicken Fettuccine recipe

Crockpot Creamy Chicken Fettuccine

  • 1 1/2 pounds boneless skinless chicken breasts — cut into cubes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon pepper
  • 1 10-3/4 ounce can condensed cream of chicken soup – undiluted
  • 1 10-3/4 ounce can condensed cream of celery soup – undiluted
  • 4 ounces process American cheese – cubed
  • 1 2-1/4 ounce can sliced ripe olives – drained
  • 1 2 ounce jar diced pimientos — drained, optional
  • 1 16 ounce package spinach fettuccine or spaghetti

Thin breadsticks – optional
Place the chicken in a slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken juices run clear.  Stir in cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with the chicken and breadsticks if desired.

Makes 6 servings. Calories…210…Fat…7.1 g…Carbs…8 g…Protein…26 g…Sodium…856 mg…Fiber…0.2 g.   Points: 5

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