Get ready to transform that humble can of chicken into something extraordinary! These 22 crock pot recipes turn pantry staples into delicious, comforting meals with minimal effort. From creamy soups to hearty casseroles, you’ll discover easy dinners that will become new family favorites. Let’s dive into these savory delights that make weeknight cooking a breeze!
Creamy Canned Chicken and Rice Soup
Zesty and comforting, this creamy canned chicken and rice soup comes together in under 30 minutes. Perfect for busy weeknights when you need something hearty without the fuss. It’s my go-to when the pantry’s looking bare but comfort food cravings hit hard.
Ingredients
– 2 tablespoons olive oil (extra virgin is my preference for richer flavor)
– 1 medium yellow onion, diced
– 2 carrots, peeled and sliced into coins (I like them thin for quicker cooking)
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 6 cups chicken broth
– 1 cup long-grain white rice
– 2 (12.5 oz) cans chunk chicken, drained
– 1 cup heavy cream
– 1/2 teaspoon black pepper
– 1 teaspoon salt
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion, carrots, and celery to the pot.
3. Sauté vegetables for 6-8 minutes until onions are translucent and carrots begin to soften.
4. Stir in minced garlic and dried thyme, cooking for 1 minute until fragrant.
5. Pour in chicken broth, scraping any browned bits from the bottom of the pot.
6. Add rice and bring soup to a boil.
7. Reduce heat to low, cover pot, and simmer for 15 minutes until rice is tender.
8. Stir in canned chicken, breaking up any large chunks with your spoon.
9. Pour in heavy cream while stirring continuously.
10. Season with salt and pepper, simmering uncovered for 3 more minutes to heat through.
11. Remove from heat and let stand for 2 minutes before serving. Deliciously creamy with tender rice and hearty chicken in every spoonful. The broth thickens perfectly from the rice starch, creating a comforting texture that’s neither too thin nor too heavy. Serve with crusty bread for dipping or top with fresh parsley for a bright finish.
Southwestern Canned Chicken Taco Casserole
Canned chicken gets a major upgrade in this easy Southwestern casserole. Combining pantry staples with bold Tex-Mex flavors creates a satisfying weeknight meal. You’ll have dinner ready in under an hour with minimal prep work.
Ingredients
– 2 (12.5 oz) cans of chunk chicken, drained well (I squeeze out excess liquid with paper towels for better texture)
– 1 (15 oz) can black beans, rinsed and drained (rinsing removes that starchy can liquid)
– 1 (15 oz) can corn, drained
– 1 (10 oz) can diced tomatoes with green chilies, undrained (Rotel is my favorite brand for consistent heat)
– 1 cup sour cream (full-fat gives the creamiest results)
– 1 (1 oz) packet taco seasoning (I prefer reduced-sodium to control saltiness)
– 2 cups shredded Mexican blend cheese
– 1 (10 oz) bag tortilla chips, lightly crushed (sturdy restaurant-style chips hold up best)
– ½ cup chopped fresh cilantro (adds bright freshness at the end)
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. In a large mixing bowl, combine the drained canned chicken, black beans, corn, and undrained diced tomatoes with green chilies.
3. Add the sour cream and taco seasoning packet to the bowl, stirring until all ingredients are evenly coated.
4. Spread half of the lightly crushed tortilla chips in an even layer across the bottom of the prepared baking dish.
5. Spoon the chicken mixture over the chip layer, spreading it evenly with a spatula.
6. Sprinkle 1 cup of shredded Mexican blend cheese over the chicken mixture.
7. Top with the remaining crushed tortilla chips, creating a second layer.
8. Sprinkle the remaining 1 cup of cheese evenly over the top layer of chips.
9. Bake at 375°F for 25-30 minutes, until the cheese is fully melted and bubbly around the edges.
10. Remove the casserole from the oven and let it rest for 5 minutes before serving (this helps the layers set).
11. Sprinkle the chopped fresh cilantro over the top just before serving. Never underestimate how serving this straight from the baking dish makes cleanup easier. Now dig into those crispy, cheesy layers with bold Southwestern flavors. The tortilla chips maintain satisfying crunch while the creamy chicken mixture brings comforting warmth. Try scooping it with additional chips or serving over shredded lettuce for a taco salad variation.
Canned Chicken and Dumplings Stew
When you need comfort food fast, this canned chicken and dumplings stew delivers. With pantry staples and minimal effort, you’ll have a satisfying meal in under 30 minutes. Weeknight dinners just got easier.
Ingredients
– 2 tablespoons unsalted butter (I always keep it cold for better browning)
– 1 medium yellow onion, diced (sweet varieties work best here)
– 2 stalks celery, chopped
– 2 carrots, peeled and sliced into coins
– 3 cups chicken broth (I prefer low-sodium to control saltiness)
– 2 (12.5 oz) cans chunk chicken, drained
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk (cold milk makes fluffier dumplings)
– 2 tablespoons fresh parsley, chopped
Instructions
1. Melt butter in a large Dutch oven over medium-high heat.
2. Add diced onion, celery, and carrots to the pot.
3. Sauté vegetables for 5-7 minutes until onions turn translucent and carrots begin to soften.
4. Pour in chicken broth and bring to a rolling boil.
5. Stir in canned chicken, dried thyme, and black pepper.
6. Reduce heat to maintain a steady simmer.
7. Whisk together flour, baking powder, and salt in a medium bowl.
8. Pour cold milk into the dry ingredients and stir until just combined—don’t overmix.
9. Drop tablespoon-sized scoops of dumpling dough directly into the simmering stew.
10. Cover the pot tightly and simmer for 15 minutes without lifting the lid—this ensures light, fluffy dumplings.
11. Remove from heat and stir in fresh parsley.
The dumplings become pillowy soft while soaking up the savory broth, creating the perfect texture contrast with the tender chicken. Serve it in deep bowls with crusty bread for dipping, or add a dash of hot sauce if you like some heat. Leftovers taste even better the next day as the flavors continue to meld.
Comforting Canned Chicken and Potato Chowder
A cozy bowl of this chowder solves everything on busy weeknights. Using canned chicken makes prep lightning fast while potatoes provide that hearty comfort we all crave. This recipe delivers maximum flavor with minimal effort.
Ingredients
– 2 tablespoons salted butter (I always use salted for that extra flavor boost)
– 1 medium yellow onion, diced small (this size ensures even cooking)
– 2 cloves garlic, minced (fresh garlic makes all the difference here)
– 3 medium russet potatoes, peeled and cubed into ½-inch pieces
– 4 cups chicken broth (I prefer low-sodium to control the salt level)
– 2 (12.5 oz) cans chunk chicken, drained
– 1 cup heavy cream (room temperature blends in smoothly)
– 1 teaspoon dried thyme
– ½ teaspoon black pepper
– ½ teaspoon salt
Instructions
1. Melt 2 tablespoons salted butter in a large pot over medium heat.
2. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cubed potatoes and pour in 4 cups chicken broth.
5. Bring to a boil, then reduce heat to maintain a steady simmer.
6. Cover and simmer for 15 minutes until potatoes are fork-tender.
7. Tip: Don’t overcook the potatoes or they’ll become mushy in the final chowder.
8. Stir in 2 cans of drained chunk chicken, breaking up any large pieces with your spoon.
9. Add 1 teaspoon dried thyme, ½ teaspoon black pepper, and ½ teaspoon salt.
10. Pour in 1 cup room temperature heavy cream and stir to combine.
11. Tip: Using room temperature cream prevents curdling when added to the hot soup.
12. Simmer uncovered for 5 minutes to heat through and allow flavors to meld.
13. Tip: For thicker chowder, mash some potatoes against the pot side with your spoon.
14. Remove from heat and let stand for 2 minutes before serving.
Ooh, that first spoonful reveals the perfect creamy texture with tender potato chunks throughout. The canned chicken stays surprisingly moist while absorbing all the savory broth flavors. Try topping with crispy bacon bits or serving alongside crusty bread for dipping into every last drop.
Asian-Inspired Canned Chicken Teriyaki
Unexpectedly delicious meals can come from the simplest ingredients. This Asian-inspired canned chicken teriyaki transforms pantry staples into a flavorful dinner in minutes. Perfect for busy weeknights when you need something satisfying fast.
Ingredients
– 2 (12.5 oz) cans of chunk chicken, drained well (I prefer the kind packed in water for less oil)
– 1/2 cup low-sodium soy sauce (this helps control saltiness)
– 1/4 cup honey (local honey adds nice floral notes)
– 2 tbsp rice vinegar (the mild acidity balances the sweetness)
– 2 tsp minced garlic from a jar (so much faster than peeling fresh)
– 1 tsp grated ginger (I keep frozen ginger cubes for convenience)
– 1 tbsp cornstarch (this creates that glossy teriyaki glaze)
– 1 tbsp water (cold water prevents cornstarch clumps)
– 2 tsp sesame oil (toasted sesame oil gives that authentic finish)
– 2 cups cooked white rice (I use minute rice when I’m really pressed for time)
– 2 tbsp sliced green onions (the green parts add fresh crunch)
– 1 tsp sesame seeds (toasted ones have better flavor)
Instructions
1. Drain both cans of chicken thoroughly in a colander, pressing out excess liquid with a spoon.
2. Combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a medium bowl.
3. Whisk cornstarch and cold water in a small separate bowl until completely smooth.
4. Heat a large skillet over medium-high heat for 1 minute until hot.
5. Add drained chicken to the hot skillet and cook for 3 minutes, breaking up chunks with a spatula.
6. Pour the soy sauce mixture over the chicken and bring to a simmer.
7. Reduce heat to medium and cook for 2 minutes, stirring occasionally.
8. Slowly drizzle in the cornstarch slurry while constantly stirring the chicken mixture.
9. Cook for exactly 1 more minute until the sauce thickens and coats the chicken.
10. Remove skillet from heat and stir in sesame oil until fully incorporated.
11. Divide cooked rice between two bowls and top with teriyaki chicken.
12. Garnish with sliced green onions and sesame seeds before serving.
Sweet and savory flavors meld together in this sticky teriyaki glaze that clings perfectly to the tender chicken. Serve it over crisp steamed broccoli or stuff it into warm tortillas for a fusion twist. The glossy sauce and quick prep make this a go-to for last-minute dinners.
Zesty Canned Chicken Enchilada Soup
Whip up this satisfying soup when you need dinner fast but still want bold flavor. Canned chicken makes it incredibly convenient without sacrificing that hearty enchilada taste we all crave. This one-pot wonder comes together in under 30 minutes from pantry to bowl.
Ingredients
– 2 tablespoons olive oil (I always use extra virgin for better flavor)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 (10-ounce) can red enchilada sauce
– 4 cups chicken broth
– 2 (12.5-ounce) cans chunk chicken, drained
– 1 (15-ounce) can black beans, rinsed
– 1 (15-ounce) can corn, drained
– 1/2 cup heavy cream
– 1 cup shredded Monterey Jack cheese
– Fresh cilantro for garnish
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle in chili powder and cumin, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in enchilada sauce and chicken broth, scraping any browned bits from the bottom of the pot.
6. Bring the mixture to a boil, then reduce heat to maintain a steady simmer.
7. Add drained canned chicken, breaking up any large chunks with a wooden spoon.
8. Stir in rinsed black beans and drained corn.
9. Simmer uncovered for 15 minutes to allow flavors to meld together.
10. Reduce heat to low and stir in heavy cream until fully incorporated.
11. Gradually sprinkle in shredded Monterey Jack cheese, stirring constantly until melted and smooth.
12. Ladle the hot soup into bowls and garnish with fresh cilantro leaves.
Serve this soup piping hot with its creamy texture clinging to every spoonful. The zesty enchilada base balances beautifully with the rich cream and cheese, while the beans and corn add satisfying substance. For a restaurant-style presentation, top with tortilla strips and a dollop of sour cream alongside the cilantro garnish.
Hearty Canned Chicken and Vegetable Stew
Last-minute dinner solutions don’t get more satisfying than this pantry-friendly stew. Loaded with protein and vegetables, it comes together in under 30 minutes using mostly canned goods. Let’s make comfort food happen fast.
Ingredients
– 2 tablespoons olive oil (extra virgin is my go-to for richer flavor)
– 1 medium yellow onion, diced (I prefer sweet onions when available)
– 2 cloves garlic, minced (fresh makes all the difference here)
– 2 (12.5 oz) cans chunk chicken, drained
– 1 (15 oz) can diced tomatoes, undrained
– 1 (15 oz) can mixed vegetables, drained
– 1 (15 oz) can corn, drained
– 4 cups chicken broth (low-sodium lets you control salt better)
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/4 cup all-purpose flour
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the onion mixture and cook for 2 minutes, stirring constantly to make a roux.
5. Gradually whisk in chicken broth until smooth and no flour lumps remain.
6. Add diced tomatoes with their liquid, mixed vegetables, and corn.
7. Stir in drained canned chicken, breaking up any large chunks with your spoon.
8. Add dried thyme and black pepper.
9. Bring stew to a boil, then reduce heat to maintain a simmer.
10. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
11. Taste and adjust seasoning if needed before serving.
This stew develops a wonderfully thick broth that clings to every spoonful. The canned chicken stays surprisingly tender while the vegetables maintain just enough bite. Try serving it over toasted crusty bread or with a sprinkle of fresh parsley for extra freshness.
Spicy Buffalo Canned Chicken Dip
Zesty and bold, this spicy buffalo canned chicken dip transforms pantry staples into game-day magic. It comes together in under 30 minutes with minimal effort. Perfect for when you need a crowd-pleaser fast.
Ingredients
– 2 (10 oz) cans of chunk chicken, drained well—I give them a good press with paper towels to remove excess moisture.
– 1 (8 oz) block of cream cheese, softened at room temperature for easier mixing.
– 1/2 cup of Frank’s RedHot Buffalo Sauce, my favorite for that authentic tangy heat.
– 1/2 cup of ranch dressing, use the bottled kind for consistent creaminess.
– 1 cup of shredded sharp cheddar cheese, freshly grated melts better than pre-shredded.
– 1/4 cup of crumbled blue cheese, optional but adds a nice pungent kick.
– 2 tbsp of unsalted butter, melted to help bind everything smoothly.
Instructions
1. Preheat your oven to 350°F to ensure even heating from the start.
2. In a large mixing bowl, combine the drained canned chicken and softened cream cheese.
3. Mix with a spatula until the chicken is fully coated and no cream cheese lumps remain.
4. Pour in the buffalo sauce, ranch dressing, and melted butter all at once.
5. Stir vigorously for about 1 minute until the mixture is uniformly orange and creamy.
6. Fold in the shredded cheddar cheese and optional blue cheese crumbles.
7. Transfer the mixture to an 8×8 inch baking dish, spreading it evenly with the spatula.
8. Bake at 350°F for 20 minutes, or until the edges are bubbly and the center is hot.
9. Let it rest for 5 minutes on a wire rack to thicken slightly before serving.
Hearty and addictive, this dip boasts a creamy texture with a sharp buffalo kick. Serve it warm with celery sticks for crunch or tortilla chips for scooping. It’s a guaranteed hit that disappears fast.
Tangy Canned Chicken and Barbecue Sandwiches
Every busy cook needs this shortcut in their arsenal—canned chicken transforms into a tangy, satisfying sandwich filling with minimal effort. Expect juicy, smoky results that taste like they took hours, not minutes. Perfect for weeknight dinners or last-minute gatherings when time is tight.
Ingredients
- 2 (12.5 oz) cans of chunk chicken, drained well—I press it with a paper towel to remove excess moisture for better texture
- 1 cup of your favorite barbecue sauce—I lean toward hickory-smoked for deeper flavor
- 1/4 cup apple cider vinegar—this adds the tangy kick that makes the dish
- 1 tbsp brown sugar, packed—just enough to balance the vinegar’s sharpness
- 4 hamburger buns, split—toasting them first is my non-negotiable step for crunch
- 1 tbsp unsalted butter, softened—for toasting the buns to golden perfection
Instructions
- Heat a medium saucepan over medium-low heat.
- Add the drained canned chicken to the saucepan, breaking up any large chunks with a fork.
- Pour in the barbecue sauce and apple cider vinegar, stirring to coat the chicken evenly.
- Sprinkle the brown sugar over the mixture, stirring until fully incorporated.
- Simmer the chicken mixture for 10–12 minutes, stirring occasionally, until heated through and slightly thickened.
- While the chicken simmers, spread the softened butter evenly on the cut sides of the hamburger buns.
- Toast the buns, buttered-side down, in a skillet over medium heat for 2–3 minutes until golden brown and crisp.
- Spoon the warm chicken mixture onto the bottom halves of the toasted buns.
- Top with the remaining bun halves, pressing gently to hold everything together.
Hearty and tangy, these sandwiches deliver a smoky-sweet punch with a tender, shredded texture that holds up well against the toasted bun. Serve them with crisp pickles or a simple coleslaw to cut through the richness, or pile the filling onto baked potatoes for a creative twist. They’re equally great for picnics or cozy nights in.
Lemon Herb Canned Chicken and Rice
Grab that canned chicken from your pantry—this lemon herb rice transforms simple ingredients into a bright, satisfying meal in under 30 minutes. Great for busy weeknights when you need something fast but flavorful without the fuss.
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for better flavor)
– 1 small yellow onion, finely diced (I like the sweetness it adds)
– 2 cloves garlic, minced (fresh is best here, not jarred)
– 1 cup long-grain white rice (rinsed well to remove excess starch)
– 2 cups chicken broth (low-sodium lets you control the salt)
– 1 (12.5 oz) can cooked chicken, drained
– 1 lemon, zested and juiced (roll it first to get more juice)
– 1 teaspoon dried oregano (crush it between your fingers to wake up the oils)
– ¼ cup chopped fresh parsley (flat-leaf holds up better than curly)
– Salt and black pepper (I start with ½ tsp salt and adjust later)
Instructions
1. Heat olive oil in a large skillet over medium heat until it shimmers.
2. Add diced onion and cook for 4–5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Add rinsed rice to the skillet and toast for 2 minutes, stirring constantly to coat each grain with oil.
5. Pour in chicken broth, scraping any browned bits from the bottom of the pan for extra flavor.
6. Bring to a boil, then immediately reduce heat to low and cover the skillet tightly.
7. Simmer for 15 minutes until liquid is absorbed and rice is tender—no peeking or you’ll lose steam.
8. Fluff rice with a fork, then gently fold in drained canned chicken, lemon zest, lemon juice, and dried oregano.
9. Heat through for 2–3 minutes until chicken is warm, stirring gently to avoid mushing the rice.
10. Turn off heat and stir in chopped parsley; season with salt and black pepper to your preference.
Bright lemon cuts through the richness of the chicken, while the herbs keep each bite fresh. The rice stays separate and fluffy, perfect for stuffing into peppers or wrapping in warm tortillas with a dollop of Greek yogurt.
Rustic Canned Chicken Pot Pie
Brace yourself for comfort food that doesn’t demand hours of prep. This rustic pot pie transforms humble canned chicken into a deeply satisfying meal. It’s the kind of dinner that saves the day when time is short but hunger is big.
Ingredients
– 2 tablespoons of salted butter (my go-to for richer flavor)
– 1 medium yellow onion, diced (I find this size gives the perfect balance)
– 2 cloves of garlic, minced (freshly minced makes all the difference)
– 1/3 cup of all-purpose flour (for a perfectly thickened filling)
– 2 cups of chicken broth (use a good quality one for the best base)
– 1/2 cup of heavy cream (it creates a luxurious, velvety sauce)
– 2 (12.5-ounce) cans of chunk chicken, drained (this is the convenient star of the show)
– 1 cup of frozen mixed vegetables (peas and carrots are my favorite combo)
– 1 teaspoon of dried thyme (it adds that classic savory note)
– 1/2 teaspoon of black pepper (freshly cracked is always best)
– 1 (9-inch) refrigerated pie crust (I like to let it sit out for 10 minutes so it’s easier to handle)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Melt the 2 tablespoons of salted butter in a large, oven-safe skillet over medium heat.
3. Add the diced yellow onion to the skillet and cook for 5 minutes, until it becomes soft and translucent.
4. Stir in the 2 minced garlic cloves and cook for 1 more minute, just until fragrant. Tip: Don’t let the garlic brown or it will turn bitter.
5. Sprinkle the 1/3 cup of all-purpose flour over the onion and garlic mixture.
6. Cook the flour mixture for 1 minute, stirring constantly to form a paste-like roux.
7. Gradually pour in the 2 cups of chicken broth while whisking continuously to prevent lumps.
8. Whisk in the 1/2 cup of heavy cream until the sauce is completely smooth.
9. Bring the sauce to a simmer and cook for 3-4 minutes, until it visibly thickens.
10. Add the 2 drained cans of chunk chicken, 1 cup of frozen mixed vegetables, 1 teaspoon of dried thyme, and 1/2 teaspoon of black pepper to the skillet.
11. Stir everything together until the chicken is broken up and the ingredients are fully combined. Tip: Let the frozen vegetables warm through in the sauce for about 2 minutes, which prevents a watery filling.
12. Remove the skillet from the heat.
13. Carefully place the 9-inch refrigerated pie crust over the top of the filling in the skillet.
14. Crimp the edges of the crust against the rim of the skillet to seal it. Tip: Cut a few small slits in the center of the crust to allow steam to escape during baking.
15. Place the skillet in the preheated oven and bake for 25-30 minutes, until the crust is golden brown and the filling is bubbly.
16. Let the pot pie rest for 10 minutes before serving. Look for that golden, flaky crust and bubbling filling as your visual cue that it’s perfectly done. Leftovers reheat beautifully, with the creamy filling clinging to every tender piece of chicken and vegetable.
Italian Canned Chicken Alfredo Pasta
Dinner emergencies happen to everyone, which is why this Italian canned chicken Alfredo pasta is my weeknight lifesaver. Using pantry staples means you can whip up creamy comfort food in minutes without a grocery run.
Ingredients
– 1 (12 oz) box fettuccine pasta – I always keep Barilla in my pantry for reliable results
– 2 tbsp salted butter – Kerrygold gives the sauce incredible richness
– 2 garlic cloves, minced – fresh is essential, don’t use jarred here
– 1 (10.5 oz) can chunk chicken, drained – I prefer Kirkland brand for better texture
– 1 cup heavy cream – use the real deal, no substitutes for proper creaminess
– 1/2 cup grated Parmesan cheese – freshly grated melts smoother than pre-shredded
– 1/4 tsp black pepper – freshly cracked adds better flavor
– 1/4 tsp salt – adjust after tasting since the chicken adds saltiness
– 2 tbsp chopped fresh parsley – the fresh herb makes all the difference
Instructions
1. Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
2. Add 1 tablespoon of salt to the boiling water, then add the fettuccine.
3. Cook pasta for 9 minutes exactly, stirring occasionally to prevent sticking.
4. While pasta cooks, melt butter in a large skillet over medium heat.
5. Add minced garlic and sauté for 1 minute until fragrant but not browned.
6. Drain canned chicken thoroughly and add to the skillet.
7. Cook chicken for 3 minutes, breaking up chunks with a wooden spoon.
8. Pour heavy cream into the skillet and bring to a gentle simmer.
9. Reduce heat to low and stir in grated Parmesan until completely melted.
10. Season sauce with black pepper and 1/4 teaspoon salt.
11. Drain cooked pasta, reserving 1/2 cup of pasta water.
12. Add drained pasta directly to the Alfredo sauce in the skillet.
13. Toss pasta with sauce, adding reserved pasta water 1 tablespoon at a time until desired consistency is reached.
14. Stir in chopped parsley just before serving.
Freshly made Alfredo clings beautifully to each fettuccine strand, creating a velvety coating that’s neither too thick nor runny. The canned chicken stays surprisingly tender while absorbing the garlicky Parmesan flavor. For a restaurant-style finish, garnish with extra parsley and serve immediately while the sauce is still luxuriously creamy.
Conclusion
Savory, simple, and satisfying—these 22 canned chicken crock pot recipes are perfect for busy weeknights. We hope you find new family favorites among these easy, budget-friendly meals! Give them a try, then share which ones you loved in the comments below. Don’t forget to pin this article to your Pinterest boards so you can come back anytime for delicious inspiration. Happy slow cooking!
