This is one of those takes-two-seconds-to-throw-together-but-tastes-like-a-million-bucks recipes! The original version called for cream of chicken soup, but I’ve discovered over the years that you can substitute a condensed soup for pretty much any other condensed soup. I happened to have some homemade Golden Mushroom soup in my freezer, so that’s what I used. (That soup recipe is here. I make it regularly when I have mushrooms that need to be used up.)

And since about 90% of our grocery shopping is done at Costco, I cut the chicken breasts in half because when they come from Costco they’re GINORMOUS.

Spray the crockpot with cooking spray. Add the chicken breasts. Combine the soup / stock & pour it over the top.

Set the crockpot on low & cook for 3.5 hours. Any longer and the breasts will be completely dried out. About 30 minutes before the cook time is complete, start the water boiling for the pasta.

Once cooking time is up on the crockpot, use a slotted spoon to move the breasts to a cutting board and dice into bite size pieces. Cover with a piece of foil.

Add the cheese spread to the sauce in the crockpot & whisk until no lumps remain. Put the chicken back into the sauce & stir to make sure each piece of chicken is covered with the yummy sauce.

At this point, the pasta should be in the boiling water. While the pasta is cooking to the desired doneness, rough chop a large handful of fresh spinach & 3-4 large leaves of fresh basil. Add all the greens to the crockpot & stir to combine. Put the lid back on & let it simmer while the pasta finishes.

When the pasta is done, drain & pour it into a large pasta bowl. Add the contents of the crockpot to the pasta. Be careful not to spill it – it’s hot!

I served it with fresh steamed broccoli. I’m kicking myself for not having any crusty bread because being able to sop up the yummy sauce with delicious french or garlic bread would have been the icing on the cake.