What you need:

  • 2 lbs boneless skinless chicken breasts, cut in bite-sized pieces
  • 1 garlic clove, minced
  • 2 ribs of celery, sliced
  • 1 green pepper, chopped
  • 4 oz can sliced mushrooms, drained
  • 103/4 oz can cream of chicken soup
  • 103/4 oz can cream of celery soup
  • 8 oz cheddar cheese, shredded
  • 1/4 t black pepper
  • 16 oz box of fettuccine

What you do:

  • In a 4-6 quart slow cooker, add chicken.  Add celery and green
    pepper.  In a medium bowl, combine garlic, black pepper and
    soup; mix.  Pour soup mixture over chicken and veggies.  Cook,
    covered, for 7 hours on low.  Add cheese and mushrooms and
    mix.  Continue cooking, covered, for 30 more minutes, or until
    cheese is melted.
  • Cook fettuccine according to box directions; drain.  Serve
    chicken with sauce over hot fettuccine.
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