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
Description
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.
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