5-Ingredient Slow Cooker Tagliatelle Supper Directions:
Lightly coat the insert of a 6-quart slow cooker with nonstick cooking spray.
Add the shredded chicken and condensed cream of mushroom soup. Pour in the chicken broth and stir gently until evenly combined. Do not dilute the soup separately.
Nestle the dry tagliatelle nests into the mixture, pressing gently so they are mostly submerged.
Cover and cook on LOW for 2½–3½ hours. Begin checking at 2½ hours, gently loosening the softened nests with tongs and moving any exposed noodles into the sauce.
Stop cooking as soon as the pasta is tender and the chicken and sauce are hot throughout. If the pasta is still firm and the mixture looks dry, add a small splash of hot water and continue cooking, checking frequently.
Turn off the slow cooker. Gradually fold in the Parmesan until evenly distributed. Cover for 5–10 minutes, then stir gently and serve immediately.
Practical Woman's Secret
Separate the nests only after they soften, using tongs gently to avoid breaking the ribbons. Leave the sauce slightly loose before adding Parmesan; the cheese and resting pasta will thicken it further.
Serving and Storage
Divide the pasta, chicken, and sauce evenly among six bowls. Serve promptly rather than leaving the pasta on WARM, which can make it overly soft. Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3–4 days. Reheat gently with a splash of water until the center reaches 165°F.
Nutrition Information
Estimated per serving: ⅙ of the finished recipe
Calories: 420 kcal
Protein: 30 g
Carbohydrates: 51 g
Fat: 10 g
Fiber: 2 g
Sugar: 3 g
Sodium: 700 mg
I'm waiting for your comments! Enjoy!
