Directions
- 1Add 2.5 pounds of chopped chicken to the crockpot.
- 2Add 1.5 pounds of sliced smoked sausage.
- 3Add 1 chopped onion, 1 rib of celery, and 1 bell pepper (or 3 jalapeños).
- 4Add 1 can of puréed rotel.
- 5Add 1 can (10.5 oz) of cream of chicken soup.
- 6Add 1 tbsp each of black pepper, garlic powder, and chicken tomato bouillon.
- 7Add 1 tbsp of Pepper Belly Pete’s Southern Seasoning.
- 8Add 1 can (10.5 oz) of cream of mushroom soup and 1 tbsp of dried parsley.
- 9Add 32 oz of chicken broth and stir everything together.
- 10Cook on low for 8-10 hours.
- 11After 8 hours, turn to high, add 16 oz of pasta and 8 oz of velveeta cheese.
- 12Stir and cook for 30-40 minutes more on high.
Ingredients
- 2.5 pounds chicken chopped
- 1.5 pounds smoked sausage
- 1 onion chopped
- 1 ribs of celery
- 3 bell pepper or jalapeños
- 1 green onions
- 1 can can of puréed rotel
- 1 10.5 ounce can can of cream of chicken soup
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon chicken tomato bouillon
- 1 tablespoon Pepper Belly Pete's Southern Seasoning
- 1 10.5 ounce can can of cream of mushroom soup
- 1 tablespoon dried parsley
- 32 ounces chicken broth
- 16 ounces pasta
- 8 ounces velveeta cheese
Equipment
crockpot
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