Ingredients

The following ingredients have 8 Servings
  • 1 pound boneless skinless chicken breasts ((diced into bite sized pieces))
  • 8 oz sliced baby Portobello mushrooms
  • 1/4 cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 3 cups chicken broth
  • 12 oz shredded cheese ((I used sharp cheddar, colby, mild cheddar and monterey jack))
  • 1/2 cup crumbled gorgonzola cheese
  • 1/2 cup heavy cream
  • 4 slices cooked bacon (crumbled)
  • 12 oz bowtie pasta noodles
  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter

Instruction

  • Add chicken, mushrooms, flour and seasonings to slow cooker and toss well to coat with flour as evenly as possible
  • Slowly stir in broth and keep stirring until smooth
  • Cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked
  • Return slow cooker to high heat and stir in cheeses, bacon and cream until cheese is melted
  • Add pasta noodles and cover, stirring occasionally until noodles are fully cooked and tender (30-45 minutes)
  • An optional but recommended additional step - Spray 9x13 casserole dish with nonstick spray
  • Preheat oven to 425 degrees
  • Add cooked pasta to dish and top with breadcrumbs and butter
  • Cook in oven until top is crispy and lightly browned, about 8-10 minutes