Chicken with Spinach Fettuccini

Chicken with Spinach Fettuccini

  • Prep: 10 min
  • Cook Time: 5 hr
  • Total: 5 hr 10 min
  • Serving: 4-6 servings

A cheesy, creamy, chicken and spinach fettuccini slow cooker dinner.


  • 2 pounds boneless, skinless chicken thighs, cubed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 red bell pepper, seeded, chopped
  • 2 ribs celery, chopped
  • 1 (10 ounce) can cream of celery soup
  • 1 (10 ounce) can cream of chicken soup
  • 1 (8 ounce) package cubed Velveeta cheese
  • 1 (4 ounce) jar diced pimentos
  • 1 (16 ounce) package spinach fettuccini


  1. Arrange the chicken in the bottom of a greased slow cooker. Sprinkle the garlic powder, peppers, bell pepper and celery over. Pour the soups on top. Cook covered for 4-6 hours on high, or until the chicken juice run clear.
  2. Mix in the cheese and pimentos. Recover, cook until the cheese has melted.
  3. Prepare the fettuccini according to the package instructions. Drain. Pour the noodles into a serving dish and pour the chicken over top.

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