How to Make Slow-Cooker Chicken Casserole
Find cooking tips and a step-by-step recipe for how to make slow-cooker chicken casserole.
The ease of a slow-cooker chicken casserole can’t be beat. This recipe feeds a crowd and it’s a cinch to whip up. You’ll need 10 minutes of prep time, then your trusty slow cooker will do the rest! Prep this recipe as directed or make the casserole all your own with our tips for adding or swapping ingredients.
Slow-Cooker Chicken Casserole Recipe
This recipe was developed by the Taste of Home Test Kitchen. It serves 12.
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 cup chicken broth
- 1 medium onion, finely chopped
- 1-1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds boneless skinless chicken breasts
- 1 package (16 ounces) elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup (8 ounces) sour cream
- Chopped green onions, optional
Step 1: Cook the chicken
In a 5-quart slow cooker, combine the cream of chicken soup, chicken broth, onion, garlic powder, salt and pepper. Then add the chicken and cook on low until tender, about 4-5 hours.
Step 2: Shred the chicken
Transfer the chicken from the slow-cooker to a cutting board. Allow it to sit for a minute or two to cool slightly, then use two forks to shred the chicken. (Just be sure not to wait too long—shredding is easiest when the chicken is still warm.) When you’re done, return chicken to the slow cooker.
Step 3: Cook the pasta
Cook pasta according to the package’s directions to al dente. Be sure to salt your water—this gives your noodles some flavor right from the start. Use 1-1/2 tablespoons of kosher salt for every pound of pasta or for every gallon of water in the pot. Drain pasta when it’s done cooking.
Step 4: Combine everything in the slow cooker
Stir pasta, cheese and sour cream into the slow cooker, and mix well with shredded chicken. Cover and cook on low until the cheese is melted, about 15-20 minutes. Garnish with green onions and additional cheese if you like.
FAQs About Slow-Cooker Chicken Casserole
How can you make slow-cooker chicken casserole your own?
Want to use up some vegetables in your fridge? During Step 4, add chopped veggies like bell peppers, broccoli or squash. Want to make the casserole lower in fat? Simply swap in low-fat versions of the condensed cream of chicken soup, cheese and sour cream. Or if you’re short on time, pick up a rotisserie chicken from the grocery store and you’ll only be 20 minutes away from a delicious dinner.
This recipe is a fantastic base for putting your own spin on things, so get creative!
How should you store leftover slow-cooker chicken casserole?
Store leftovers in an airtight container in the refrigerator. Plan to eat them within the next 3 to 4 days. If you want to try more recipes, here’s our favorite slow-cooker chicken potpie.
Can you freeze slow-cooker chicken casserole?
In general, casseroles are great recipes for preparing ahead of time and freezing for easy meals. But this recipe in particular has quite a bit of dairy, which unfortunately doesn’t hold up well in the freezer. We recommend storing in an airtight container in the refrigerator and finishing off any leftovers within 3 to 4 days.
How should you reheat slow-cooker chicken casserole?
For multiple servings, you can reheat on low in the slow-cooker until warmed through. Or for individual portions, reheat either in the microwave in a microwave-safe dish, or in a saucepan on low on the stove, stirring consistently.