Crockpot Fettuccine with Chicken


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Serving Size / Yield

8 servings


  • 2 lbs. boneless, skinless chicken thighs, cubed
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1 red bell pepper, chopped
  • 2 ribs celery, chopped
  • one 10-oz. can cream of celery soup
  • one 10-oz. can chicken soup
  • one 8-oz. pkg. cubed processed cheese
  • one 4-oz. jar diced pimientos
  • one 16-oz. pkg. spinach fettuccine

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Place cubed chicken pieces in a slow cooker. Sprinkle with garlic powder, black pepper, bell pepper, and celery.  Top with undiluted soups.  Cover and cook on high for 4-6 hours or until chicken juices are clear.  Stir in cheese and pimientos. Cover and cook until cheese melts.  Cook fettuccine according to package directions and drain.  Place fettuccine in a serving bowl and spoon chicken over noodles.  Serve hot.

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