Melissa's Made Up Crockpot Chicken

Today was rainy and in the 40's, so I decided to make something in the crockpot that included chicken. Not really finding a winning recipe on the internet, I combined several and came up with my very own! Here it is:

4-8 skinless chicken breasts (frozen or thawed)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of broccoli soup
approx. 1/2 Tbsp. minced garlic
1/2 box of Barilla Piccolini Mini Fusilli (or any small pasta you want)
1 cup water
salt and pepper to taste


Turn crockpot on high and put the water, all 3 cans of soup, and garlic inside. Mix around (it will still be a bit lumpy, but that's ok). Place your chicken breasts in and cover up with soup mixture. Sprinkle salt and pepper over the top.
Cook for about 3-4 hours, depending on whether you use frozen or thawed chicken breasts. I used 8 frozen breasts and it took right at 4 hours for them to get super tender. Once the chicken is cooked, put crockpot on low and add the pasta. Let that simmer for about 20-30 minutes. The pasta will soak up the soup mixture and will give you sort of a stroganoff effect. Once the pasta is as tender as you want it, then turn off crockpot and serve.
It made enough to feed us for 2 nights--with enough left for the kids' lunches.

Remember that all crockpots are different, so just continue to check on the chicken and pasta and cook for the amount of time your crockpot requires. YUM!