That Creamy Chicken Crock Pot Thing

Ingredients:

1 small onion, finely chopped
2 cloves garlic, finely chopped
1 can diced tomatoes
1 can cream of asparagus soup
1 c. chicken broth
1 oz. package cream cheese
4-5 boneless, skinless chicken breasts
salt
pepper
red pepper flakes

1 bunch asparagus
2 packages fresh fettuccine noodles

To Make:

Put all ingredients (except pasta and asparagus) into slow cooker. Cover and cook for 6-8 hours on low setting. Stir occasionally to break up the cream cheese.

About 15 minutes before serving, turn slow cooker to high heat setting. Use two forks to shred the chicken. Cut asparagus into pieces and add to slow cooker and stir.

Boil pasta as directed on package.

When asparagus is bright green and slightly tender, turn off heat. Pour contents of slow cooker over pasta and toss to combine.

Why I Love It: This was sort of an experiment recipe and it turned out to be really good. We gave away the leftovers and Ben was regretting that decision for a while. It's creamy and wonderful, and can actually be made with fat free cream of asparagus soup, fat free chicken broth, and whatever that 1/3 less fat cream cheese is to make is a little more calorie conscious.

How I Serve It: Big pasta bowls make everything look good. If I were serving it to guests, I'd probably put a pinch of basil on top for color...