1-Getting started: with this Crockpot Cheesy Chicken Casserole is as simple as gathering your ingredients and letting the slow cooker work its magic. Begin by spraying your slow cooker with non-stick spray to prevent sticking, then place the 4 chicken breasts at the bottom for a solid base. This step sets the foundation for the flavors to build over time, making it ideal for easy weeknight meals.

2-Next, spread the 10.5 ounce can of cream of condensed chicken soup and the 10.5 ounce can of cream of cheddar cheese soup evenly over the chicken. Pour the 14.5 ounce can of chicken broth on top to keep everything moist. Sprinkle in the 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon parsley flakes, 1 teaspoon garlic and herb seasoning, and 1 tablespoon minced dried onions for a burst of flavor that enhances the primary keyword, Crockpot Cheesy Chicken Casserole.

3-Cover the slow cooker and let it cook on low for seven hours, allowing the chicken to become tender and shred easily. Once done, shred the chicken with two forks right in the pot. Add the 1 16-ounce box of elbow macaroni noodles and pour 1 ½ cups of hot water over them, stirring to make sure they’re submerged.

4-Cooking and Finishing Touches: Replace the lid and continue cooking on low for another 45 minutes to one hour, stirring at least once to ensure even cooking. If the noodles need more time, add extra water as needed to avoid drying out. Finally, stir in the 3 cups of shredded cheddar cheese until it melts smoothly, and if you like, sprinkle the 4 slices of cooked and crumbled bacon on top for added texture.