Yummy Recipe Wednesday! (Slow Cooker Chicken Chile Pasta)

Hello again food fanatics and welcome to another Yummy Recipe Wednesday. Today I bring you an amazing pasta dish that’s easy to make and is loaded with flavor. It’s not just the flavor that’s amazing either. The wonderful smell in your home as this slowly cooks is just as amazing. If you want to save a little time at the beginning of this recipe, shredding the chicken off a pre-cooked rotisserie chicken works wonderfully as well. Also, if you’re not a big fan of spicy food I recommend using regular diced tomatoes instead of the ones with the green chiles in them. Give this a try at your next pot luck dinner or family gathering and I’m certain you won’t have any leftovers to worry about later. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Chicken Chile Pasta

• 3-4 Boneless Skinless Chicken Breasts
• 2 cans Chicken Broth
• 1 can Cream of Chicken Soup
• 4 stalks Celery, chopped
• 1 clove Garlic, minced
• 1 Onion, chopped
• 1 Green Bell Pepper, chopped
• 2 (10 oz) cans Diced Tomatoes with Green Chiles
• 1 (16oz) pkg Velveeta Cheese, cubed
• 2 (4.5 oz) cans Sliced Mushrooms
• 12 oz Vermicelli Pasta

1. Place the chicken breasts and 2 cans of chicken broth in a slow cooker; add water, if needed, so that all the chicken is covered and cook on high for 2 to 3 hours or until the chicken is cooked through and can be shredded; shred the chicken and set aside.
2. Remove all but 1 cup of the broth from the slow cooker and discard; add the cream of chicken soup and shredded chicken into the slow cooker with the remaining 1 cup of broth.
3. Add the celery, garlic, onion, bell pepper, diced tomatoes with green chiles, Velveeta cheese, and sliced mushrooms to the slow cooker and stir well to combine.
4. Cook on LOW for 3 hours.
5. Boil the vermicelli pasta for 1/2 the recommended cooking time on the package then add the pasta to the slow cooker and stir everything well to combine.
6. Cook on LOW for another 3 hours; serve hot.