Creamy Crockpot Chicken and Asparagus Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality condensed cream of celery soup. If you prefer a thicker sauce, you can stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water during the last 30 minutes of cooking.

To keep the asparagus from overcooking, you can add it halfway through the cooking time instead of at the beginning, though the video shows it added at the start.

If you want a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce before serving. For a more decadent dish, you can stir in a splash of heavy cream or a few tablespoons of cream cheese at the end.

The garlic herb butter can be homemade: mix 4 tablespoons softened butter with 1 clove minced garlic and 1 teaspoon chopped fresh parsley, thyme, or chives.

Variations

• Creamy Mushroom Chicken: Swap the asparagus for 8 oz sliced mushrooms and use cream of mushroom soup instead of celery. Add the mushrooms with the chicken at the start. The mushrooms will release liquid, making the sauce even richer.
• Broccoli Cheddar Chicken: Replace asparagus with 1 lb broccoli florets and use cream of broccoli soup. Swap the mozzarella for shredded cheddar cheese. The broccoli cooks to a tender-crisp texture, and the cheddar adds a sharp, comforting flavor.
• Spicy Southwest Chicken: Add 1 can drained diced tomatoes with green chilies and 1 tsp chili powder. Use pepper jack cheese instead of mozzarella. Serve over rice or tortilla chips for a Tex-Mex twist. This version has a kick of heat.
• Lemon Herb Chicken: Add the zest and juice of 1 lemon and 2 tsp dried oregano to the soup mixture. Use a garlic and herb butter. The lemon brightens the dish and pairs beautifully with the asparagus and chicken.

Storage and make-ahead

Fridge

Store in the refrigerator in an airtight container for up to 4 days.

Freezer

Freeze the chicken and sauce (without pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a little chicken broth or milk to restore the creamy consistency.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; when reheating, add a splash of chicken broth or milk to loosen it. The pasta is best stored separately to avoid it becoming soggy, but if mixed, it's still fine for a day or two.

You can assemble the slow cooker insert the night before: place the chicken, asparagus, soup, cheese, and butter in the insert, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time if starting from cold. The pasta can be cooked ahead and kept in the refrigerator, then reheated in the microwave or with a little olive oil in a skillet.

Serving ideas

Serve this creamy chicken and asparagus over hot cooked penne, as shown in the video. The pasta catches the rich sauce and makes the meal hearty and satisfying.

For a lighter option, spoon it over steamed rice, quinoa, or even mashed potatoes. A side of crusty bread or a simple green salad with lemon vinaigrette would round out the meal nicely.

Garnish with extra shredded mozzarella, cracked black pepper, or fresh herbs like parsley or chives. This dish is best served hot, straight from the slow cooker. If you have leftovers, they reheat well and taste just as good the next day for lunch. The creamy sauce is delicious sopped up with bread, so don't skimp on the sauce.

Frequently asked questions

Recipe card

Creamy Crockpot Chicken and Asparagus

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 1 lb fresh asparagus spears, trimmed
• 1 can (10.5 oz) condensed cream of celery soup
• 1 1/2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter
• 8 oz penne pasta

Instructions

1. Place the chicken breasts in the bottom of the slow cooker in a single layer. Scatter the trimmed asparagus spears over the chicken. Spoon the condensed cream of celery soup over the top, spreading it to cover as much as possible.
2. Sprinkle the shredded mozzarella cheese evenly over the top. Dot with the garlic herb butter. Do not stir; leave the layers as they are.
3. Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is cooked through and shreds easily with a fork. The internal temperature of the chicken should reach 165°F (74°C).
4. Using two forks, shred the chicken breasts directly in the slow cooker. Stir gently to combine the chicken, asparagus, and sauce. The sauce may look thin at this point; it will thicken slightly as it sits.
5. While the chicken cooks, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
6. Spoon the creamy chicken and asparagus mixture over the hot penne pasta. Serve immediately, with extra mozzarella or cracked black pepper if desired.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

38 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.