This slow cooker brick cheese chicken pasta is the kind of cozy, no-fuss dinner that feels like it cooked all day in your grandmother’s kitchen. It leans on Amish-style brick cheese, a mellow, melty Midwestern favorite, crumbled right over raw chicken tenders in the slow cooker. With only five ingredients and almost no prep, it’s perfect for busy weeknights when you still want something that tastes like you put in real effort. The sauce turns silky and rich as the cheese melts into the broth and cream, coating the pasta and tender shreds of chicken in a way that makes this the dish everyone asks you to bring to potlucks.
Serve this creamy brick cheese chicken pasta straight from the slow cooker into warm bowls, topped with a little extra crumbled brick cheese or a sprinkle of black pepper. A crisp green salad with a bright vinaigrette cuts through the richness nicely, and garlic bread or a simple buttered baguette makes great use of the extra sauce. A side of steamed green beans or roasted broccoli adds color and balance. For drinks, pair with iced tea, a light lager, or a chilled glass of dry white wine.
Slow Cooker Brick Cheese Chicken PastaServings: 6
Ingredients
2 pounds raw chicken tenders
12 ounces Amish brick cheese, crumbled
1 (10.5-ounce) can condensed cream of chicken soup
2 cups low-sodium chicken broth
12 ounces short pasta (such as rotini or penne), uncooked
Directions
Place the raw chicken tenders in an even layer on the bottom of a 5- to 6-quart slow cooker.
Crumble the Amish brick cheese with your hands and scatter it evenly over the chicken tenders, letting the pieces fall between and on top of the chicken.
Spoon the condensed cream of chicken soup over the cheese and chicken, then pour the chicken broth around the edges and over the top. Do not stir; you want the cheese to slowly melt down over the chicken as it cooks.
Cover and cook on LOW for 3 1/2 to 4 hours, or on HIGH for about 2 hours, until the chicken tenders are cooked through and easily shred with a fork (internal temperature should reach at least 165°F / 74°C).
Once the chicken is cooked, use two forks to shred it directly in the slow cooker, stirring gently so the melted brick cheese, soup, and broth come together into a creamy sauce.
Add the uncooked pasta to the slow cooker, stirring it into the sauce and chicken so that all of the pasta is mostly submerged in liquid.
Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the pasta is just tender. If the mixture looks too thick before the pasta is done, stir in a splash of additional broth or hot water, a few tablespoons at a time.
Taste and adjust the seasoning with salt and black pepper if needed (the cheese and soup are already salty, so season at the end). Serve hot, straight from the slow cooker.
Variations & Tips
For a little color and sweetness, stir in 1 to 2 cups of frozen peas or mixed vegetables during the last 10 minutes of cooking, just long enough for them to heat through. If you prefer a slightly tangier sauce, add 2 ounces of cream cheese or a splash of buttermilk right after shredding the chicken and before adding the pasta. You can swap cream of chicken soup for cream of mushroom or cream of celery for a different flavor profile, keeping the same 5-ingredient structure. Use any short pasta you like, but shapes with ridges (rotini, fusilli, penne) hold the sauce best; if using a very small shape like elbows, start checking for doneness a bit earlier. For a touch of heat, sprinkle in a pinch of red pepper flakes at the end. Food safety tips: Always start with fully thawed chicken; cooking from frozen in a slow cooker can keep the meat in the temperature danger zone too long. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before shredding. Keep the slow cooker covered while cooking to maintain a safe, even temperature. Refrigerate leftovers within 2 hours in shallow containers, and reheat thoroughly until steaming hot before serving. Because this dish is dairy-heavy, avoid leaving it on the warm setting for more than 2 to 3 hours once it’s fully cooked.
