Crockpot Cream of Mushroom Chicken and Linguine Recipe

Tuesday, December 4, 2012

Another one of those on the go recipes, come home to a comforting tasty meal!

1 can cream of mushroom soup 98% fat free
1/2 can white wine (Use empty mushroom soup can)
1/2 can water
1/2 teaspoon each: oregano, garlic powder, parsley, black pepper
pinch of cayenne pepper
parmesan grating cheese
6 boneless chicken thighs or 4 boneless chicken breasts

1 box whole grain linguine pasta boiled in salt water

In a 5 quart crock pot place boneless chicken breasts on the bottom. Add the mushroom soup, wine and spices. Cook on low 6 to 8 hours. When ready to serve, boil 1 pound of whole grain linguine pasta in salted water in a 5 quart saucepot.
Drain. Place pasta back into the saucepot you cooked it in.  Pour the chicken and juices over the pasta, mix together pulling chicken apart with two forks.  Serve with grating cheese.


  1. It must be very flavourful! I seriously need to purchase a crockpot.

  2. I like whole wheat pasta and I prefer it than the traditional one. Your dish is really rich and tasty. Bye, have a good day

  3. wow...will definitely be trying this!

  4. This is one reason I love crockpots!

  5. I just bought a new slow cooker this weekend and need to come up with a first meal for it. I think I may have found it.

  6. Sounds simple and delicious! Love easy dinner ideas this time of year!

  7. Looks so tasty! I just got a new slow cooker that I should try this recipe out in :)


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