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Cheesy Artichoke Chicken with Pasta

When an easy recipe for a slow cooker has both lean juicy chicken breast and lots of creamy cheese, it is an automatic crowd favorite. Artichokes and red peppers make this slow cooker chicken recipe truly remarkable.

Cooking MethodSlow Cooker


  • 1 to 1 1/2 pounds boneless chicken breast, rinsed, dried and cubed
  • 4 to 6 ounces roasted red peppers, chopped
  • 1 15-ounce can artichoke hearts, quartered
  • 8 ounces processed American cheese
  • 2 teaspoons Worcestershire sauce
  • 1 10-ounce can fat free cream of mushroom soup
  • 2 cups Cheddar cheese, shredded
  • 4 cups hot cooked pasta, 8 to 10 ounces
  • Salt and pepper to taste


  1. In a 3 1/2-quart or larger slow cooker combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the slow cooker. Cover and cook on low for 6 to 8 hours.
  2. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta. Taste and add salt and pepper as needed.

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@LillyAdlin, Yes my experience has found that overcooking your pasta too much will cause it to get quite mushy. Thanks for the comments.

Forgive me for asking but I am a fairly inexperienced cook but pasta is one of my strong areas. Doesn't over cooked pasta turn to mush? Thanks

This was awful!!! Nothing else to say.


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