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Slow Cooker Cheesy Chicken Asparagus Casserole



  • 1 pound boneless skinless chicken breast
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1-12 ounce can reduced fat evaporated milk
  • 1 1/2 cups water
  • 3 teaspoons Better Than Bouillon Chicken Base
  • 1- 4 ounce can sliced mushrooms
  • 2 cups pasta shells
  • 3/4 pound of asparagus tough stems snapped off
  • 4 ounces shredded sharp cheddar cheese


  • Place the chicken in a slow cooker, cover, and set to low.
  • Heat a saute pan over medium high heat. Melt the butter and add the flour. Stir for about 30 seconds.
  • Whisk in the evaporated milk, water and chicken base. Continue to whisk until the sauce thickens.
  • Pour the sauce over the chicken, and continue to cook for about 3-4 hours, until the chicken is cooked through.
  • Shred the chicken with 2 forks. Add the mushrooms, pasta, and asparagus, and continue to cook for about 30 more minutes or until the pasta is cooked through. Stir the pasta a few times while cooking. If there is not enough liquid, add up to 1/2 cup additional water for the pasta.
  • Sprinkle the cheese over, and stir to combine and melt. Add salt to taste and serve.