Slow Cooker Cheesy Chicken Penne
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I grew up on saucy, cheesy pasta dishes, and this Slow Cooker Cheesy Chicken Penne has become one of my go-to weeknight comforts. It’s the kind of meal that fills the house with savory smells, requires almost no hands-on time, and feeds a crowd — what’s not to love? If you’re already a fan of slow-cooker, cheesy dinners, you might also enjoy this cheesy chicken and stuffing from the same family of cozy recipes.
Why you’ll love this dish
This recipe hits three big needs at once: minimal effort, family-friendly flavors, and reliable leftovers. Toss the chicken, creamy soups, broth, and onions into the slow cooker in the morning, and by dinnertime you’ll have tender shredded chicken in a rich, cheesy sauce. It’s perfect for busy weeknights, potlucks, or when you want something kid-approved and filling without fuss.
“Comfort food that tastes like it simmered all day — creamy, cheesy, and so easy.”
Why it stands out:
- Budget-smart: Simple pantry staples (cream soups and chicken broth) stretch into a hearty meal.
- Low hands-on time: About 10 minutes to assemble; the slow cooker does the rest.
- Crowd-pleaser: Mild, creamy flavors appeal to picky eaters, and the texture is reassuringly familiar.
How this recipe comes together
Quick overview: Season chicken, pour a creamy soup-broth mixture over it with diced onion, and cook low for 6 hours. Shred the chicken, stir in sour cream and half the cheddar, then fold in al dente penne. Top with the remaining cheddar and let it melt under the slow-cooker lid for a few minutes. That’s it — from raw chicken to cheesy pasta with just a few steps.
What to expect during cooking:
- The soups and broth create a thick, velvety sauce as the chicken releases juices.
- Onions soften and add a sweet base note; you can sauté them first for extra depth.
- The pasta is added at the end to avoid becoming mushy — it finishes in the sauce for perfect texture.
What you’ll need
- 1 1/2 pounds boneless, skinless chicken breasts (thighs work, too — they stay moister)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup chicken broth (or water + bouillon)
- 1 medium onion, diced
- 1 cup sour cream (full-fat gives the best texture)
- 2 cups shredded cheddar cheese, divided (sharp cheddar adds more flavor)
- 1 pound cooked and drained penne pasta
Ingredient notes and substitutions:
- Swap Greek yogurt for sour cream (use plain, and stir it in off heat to avoid curdling).
- For a lower-sodium version, use reduced-sodium soups and broth and season to taste.
- Add 1 tsp garlic powder or 2 cloves minced garlic for more flavor, or stir in a handful of spinach at the end for a veggie boost.
Step-by-step instructions
- Place the chicken breasts in the slow cooker and season both sides with salt and pepper.
- In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until smooth.
- Pour the soup mixture over the chicken and scatter the diced onion on top.
- Cover and cook on LOW for 6 hours, until the chicken is tender and shreds easily.
- While the chicken cooks finishes, bring a pot of salted water to a boil and cook the penne to al dente (it will finish cooking in the sauce). Drain and set aside.
- Remove the chicken and shred with two forks directly in a mixing bowl or in the slow cooker.
- Stir the shredded chicken back into the sauce, then add the sour cream and half (1 cup) of the shredded cheddar. Mix until creamy and combined.
- Fold in the cooked, drained penne until evenly coated.
- Sprinkle the remaining 1 cup of cheddar over the top, replace the lid for 2–5 minutes to let the cheese melt, then serve.
Best ways to enjoy it
Serve generous scoops of cheesy chicken penne straight from the slow cooker onto warm plates. Pairing ideas:
- Crisp green salad with a lemon vinaigrette to cut the richness.
- Garlic bread or crusty dinner rolls to mop up extra sauce.
- Roasted broccoli or a simple sautéed green vegetable for color and nutrition.
For a Tex-Mex twist at dinner, serve alongside a bowl of chips and salsa or try the flavors in a different dish like cheesy chicken taco rice.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature then refrigerate promptly (within 2 hours).
- Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat with a splash of milk or broth to loosen the sauce, or microwave in short intervals, stirring between, until warmed through. Reheat to an internal temperature of 165°F (74°C) for safety.
- Food safety: Always refrigerate leftovers promptly and discard any food left at room temperature longer than 2 hours (1 hour if above 90°F/32°C).
Helpful cooking tips
- Prevent a watery sauce: If the sauce seems thin after shredding the chicken, remove the lid and cook on HIGH for 10–15 minutes to reduce, or whisk in a tablespoon of cornstarch mixed with a little cold water and heat until thickened.
- Cheese tip: Stir half the cheese into the hot mixture for melty creaminess; reserve the rest for a melty topping. Use freshly shredded cheddar (not pre-shredded) for better melt.
- Pasta timing: Cook pasta to al dente since it will continue to soften in the sauce; undercooking slightly is safer than overcooking.
- Make-ahead: Assemble the chicken and soup mixture in the slow cooker insert and refrigerate overnight. Start cooking in the morning for dinnertime convenience. For more cheesy slow-cooker inspiration, check this cheesy mozzarella chicken to borrow ideas like mix-ins and cheese blends.
Creative twists
- Mushroom lovers: Sauté extra mushrooms and stir them in at the end for deeper umami.
- Italian-style: Swap the cream soups for a can of diced tomatoes and 1 cup marinara, add Italian seasoning, and finish with mozzarella instead of cheddar.
- Lighter version: Use low-fat sour cream and reduced-fat cheese, and sub chicken thighs for more flavor if trimming fat.
- Protein swap: Use cooked rotisserie chicken for a shortcut (add it in the last hour to warm through), or replace chicken with turkey leftovers for a post-holiday twist.
Helpful answers
Q: How long is total prep and cook time?
A: Prep is about 10–15 minutes. Cook time is 6 hours on LOW (or 3–4 hours on HIGH, though I prefer LOW for tenderness). Plus 10–15 minutes to boil pasta and finish the dish.
Q: Can I use frozen chicken?
A: It’s best to thaw chicken first for even cooking and to stay within food safety guidelines. If you must use frozen, increase the cooking time and verify that the chicken reaches 165°F internally before shredding.
Q: My sauce is too thin — how do I thicken it?
A: Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), then heat until it thickens. Alternatively, remove the lid and simmer on HIGH for 10–15 minutes to reduce liquid.
Q: Can I make this dairy-free?
A: Yes—use dairy-free sour cream and a dairy-free cheese alternative, and check that cream-of-soup labels are dairy-free or make a quick dairy-free béchamel with plant milk and a gluten-free thickener.
Q: Is it freezer-friendly after assembling?
A: Yes. Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat gently with a splash of broth.
Conclusion
If you want another take on a cheesy slow-cooker pasta, this Slow Cooker Cheesy Chicken Rotini – The Diary of a Real Housewife has a slightly different shape and flavor profile that’s worth a try. For the original inspiration behind many of these slow-cooker cheesy chicken ideas, see this version titled Slow Cooker Cheesy Chicken Penne. If you want to explore how others have shared and adapted the same recipe, this archived page is helpful: Slow Cooker Cheesy Chicken Penne | Punchfork.
Enjoy the comfort — and don’t be surprised if it becomes a weekly request.
Slow Cooker Cheesy Chicken Penne
Ingredients
Method
- Place the chicken breasts in the slow cooker and season both sides with salt and pepper.
- In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until smooth.
- Pour the soup mixture over the chicken and scatter the diced onion on top.
- Cover and cook on LOW for 6 hours, until the chicken is tender and shreds easily.
- While the chicken cooks, bring a pot of salted water to a boil and cook the penne to al dente. Drain and set aside.
- Remove the chicken and shred with two forks directly in a mixing bowl or in the slow cooker.
- Stir the shredded chicken back into the sauce, then add the sour cream and half (1 cup) of the shredded cheddar. Mix until creamy and combined.
- Fold in the cooked, drained penne until evenly coated.
- Sprinkle the remaining 1 cup of cheddar over the top, replace the lid for 2–5 minutes to let the cheese melt, then serve.
