Ingredients :
- 2 cans 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 elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- Chopped green onions, optional
Directions :
- In a 5-qt. slow cooker, combine the first 6 ingredients; add chicken. Cover and cook on low until chicken is tender, 4-5 hours. Cook pasta according to package directions for al dente; drain.
- Remove chicken to a cutting board; shred with 2 forks and return to slow cooker. Stir in pasta, cheese and sour cream. Cover and cook on low until cheese is melted, 15-20 minutes. If desired, sprinkle with green onions and additional cheese.
