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I first made this Slow Cooker Cheesy Chicken Penne on a cold weeknight when I wanted something comforting with almost no hands-on time. Tender chicken slowly stews in a creamy soup base, then gets shredded and mixed with penne and melted cheddar for an easy, kid-friendly casserole-style meal. It’s the kind of slow-cooker dinner that’s forgiving, familiar, and perfect for busy families.

If you like slow-cooker, cheesy dinners, you might also enjoy my take on cheesy chicken and stuffing for another fuss-free option.

Why you’ll love this dish

This recipe is the ultimate weeknight comfort food: minimal prep, inexpensive pantry staples, and a crowd-pleasing cheesy finish. The slow cooker does the heavy lifting—infusing the chicken with flavor while you’re at work or running errands—then a quick pasta boil and a final stir create a creamy, saucy meal without standing over the stove.

"A family-favorite — super simple prep and the cheese makes it feel like a celebration even on a Tuesday night."

Reasons to try it:

Hands-off cooking: set it and forget it for 6 hours on low.
Budget-friendly: canned soups and basic pantry pasta keep costs low.
Kid-approved: creamy, cheesy, and familiar flavors.
Make-ahead friendly: blends well with reheating or freezing.

The cooking process explained

Step-by-step overview before you cook:

Season the raw chicken and place it in the slow cooker.
Whisk the soups and chicken broth together, pour over the chicken, add diced onion.
Cook low for about 6 hours until the chicken is tender.
Boil penne to al dente and drain.
Shred the chicken in the slow cooker, stir in sour cream and half the cheese, then add pasta.
Top with remaining cheese, cover briefly until it melts, and serve.

For another slow-cooker cheesy pasta option, check out this creative twist on taco rice in the slow cooker: Slow Cooker Cheesy Chicken Taco Rice.

What you’ll need

1 1/2 pounds boneless, skinless chicken breasts (or thighs for extra flavor)
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1/2 cup chicken broth (sub: low-sodium broth or water + bouillon)
1 medium onion, diced
1 cup sour cream (plain)
2 cups shredded cheddar cheese, divided (use sharp cheddar for more tang)
1 pound penne pasta, cooked and drained (see notes below)

Ingredient notes and substitutions:

Chicken thighs: use bone-in or boneless thighs if you want richer flavor; reduce cooking time slightly for boneless.
Dairy swaps: Greek yogurt can replace some or all of the sour cream (use full-fat for best texture).
Cheese: a blend of cheddar and mozzarella keeps it melty and stretchy.
Soup-free: if you prefer to avoid canned soup, make a quick roux with butter and flour, add chicken broth and cream, and season to taste.

Step-by-step instructions

Slow Cooker Cheesy Chicken Penne dish served in a bowl

Add the chicken breasts to the slow cooker. 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 in the slow cooker. Scatter the diced onion on top.
Cover and cook on low for 6 hours, until the chicken shreds easily.
About 15 minutes before the chicken is done, bring a large pot of salted water to a boil. Cook the penne to al dente (it will finish cooking slightly when mixed with the sauce). Drain and set aside.
When the chicken is tender, remove the lid and shred the chicken directly in the slow cooker with two forks.
Stir in the sour cream and 1 cup of the shredded cheddar until the sauce is smooth.
Add the cooked, drained penne and toss gently to combine so the pasta is fully coated.
Sprinkle the remaining 1 cup of cheddar over the top. Replace the lid and let sit for 3–5 minutes, or until the cheese melts.
Serve hot and enjoy.

Quick safety tip: ensure shredded chicken reaches a safe internal temperature of 165°F before serving.

Best ways to enjoy it

Serving suggestions:

Plate: scoop into bowls and top with a sprinkle of chopped parsley or green onions for color.
Sides: a crisp green salad, roasted broccoli, or garlic bread balances the richness.
Make it a bake: transfer to a greased casserole dish, top with extra cheese and breadcrumbs, and broil for 2–3 minutes for a golden crust.
Wine pairing: a medium-bodied Chardonnay or a light Pinot Noir pairs nicely with the creamy cheese.

If you like a stretchy, melty finish, try serving this alongside a simpler cheesy baked chicken like Slow Cooker Cheesy Mozzarella Chicken for variety.

Storage and reheating tips

Refrigerate: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
Reheat: Warm on the stovetop over medium-low, stirring and adding a splash of milk or broth if the sauce seems thick. Microwave in 30–45 second bursts, stirring between, until hot. Reheat until steaming and at least 165°F throughout.
Freeze: Freeze portions in airtight containers for up to 2–3 months. Thaw overnight in the fridge before reheating. For best texture, slightly undercook the pasta if you plan to freeze; you can finish it when reheating.
Safety note: never refreeze previously frozen and thawed leftovers unless they were cooked again.

Pro chef tips

Under-cook the pasta slightly: cook penne to al dente so it won’t turn mushy when mixed with the hot sauce.
Shred chicken in the cooker: shredding right in the slow cooker lets the meat soak up more sauce and keeps cleanup minimal.
Cheese timing: add half the cheese into the sauce and reserve the rest for topping. This prevents the sauce from becoming grainy.
Fresh onion flavor: sauté the diced onion lightly before adding to the slow cooker if you want sweeter, caramelized notes.
Thicker sauce: if the sauce is too thin at the end, stir in a tablespoon of cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp cold water) and cook on high for 10–15 minutes.

Creative twists

Veg-forward: stir in frozen peas, spinach, or roasted red peppers during the last 10 minutes.
Protein swap: use shredded rotisserie chicken (add at the final stage) for a faster assembly.
Gluten-free: swap penne for gluten-free pasta and ensure soups are GF.
Spicy: add 1/2 tsp red pepper flakes or a diced jalapeño for heat.
Different cheese profiles: swap half the cheddar for pepper jack or smoked gouda for a flavor twist.

Common questions

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs add more flavor and stay moist; reduce low-cook time to 5–5.5 hours if they’re boneless. Bone-in thighs may take longer.

Q: How can I prevent the pasta from getting mushy?
A: Cook penne to al dente and drain well. Add it at the end, not to the slow cooker for hours. If mixing early, undercook the pasta and combine just before serving.

Q: Is this safe to freeze?
A: Yes. Cool completely, portion into freezer-safe containers, and freeze up to 2–3 months. Thaw overnight in the fridge before reheating. Slight texture changes in pasta are normal; undercooking the pasta initially helps.

Q: Can I make this in a Dutch oven on the stove?
A: Yes. Simmer the chicken gently in the soup/broth mixture over low heat for 40–50 minutes until tender. Finish as directed.

Conclusion

If you want a closely related version with rotini, see this Slow Cooker Cheesy Chicken Rotini recipe on The Diary of a Real Housewife for ideas. For the source inspiration and an alternate write-up of this penne recipe, here’s the original-style post at Slow Cooker Cheesy Chicken Penne at The Magical Slow Cooker. You can also compare variations archived at Punchfork’s Slow Cooker Cheesy Chicken Penne for more timing and serving notes.