1 10.5oz can of Campbell's Cream of Chicken
1 10.5oz can of Campbell's Cream of Mushroom
1 14oz can of Great Value Sweetened Condensed Milk
1 block of Cream Cheese roomed to warm temperature
1 cup Minced Onion (fresh or dried)
1 32oz Great Value Low Sodium Chicken Broth
2 to 3 nice size Boneless Chicken Breasts (about a pound)
1 12oz bag of Great Value frozen Broccoli Florets
Country Pasta Homemade Style Egg Pasta (16oz pack)

Chicken Seasoning, Salt and Pepper to taste. A little Garlic Powder is a nice addition too. All to taste.

Dump cream of chicken, cream of mushroom, sweetened condensed milk, cream cheese, minced onion, and spices into your slow cooker. Stir slowly together until creamy.

Wash chicken breasts, pat dry and cut off fat. Place in slow cooker and flip or spoon sauce over them until well coated.

Pour broccoli in over chicken and stir a bit to separate any florets that are stuck together.

Set slow cooker to high for 4-6 hours, depending on thickness of breasts.

When chicken is done, pull it out one breast at a time and put it on a plate. If done, it will shred easily with two forks. If it doesn't want to shred, put it back into the slow cooker for another 30 to 60 minutes. Once the chicken is done, shred each piece, then put it back into the slow cooker and stir it into the sauce. Repeat until all breasts have been shredded and put back into the slow cooker.

Cook pasta in chicken broth. Add spices if you like, but they won't really be necessary.

When pasta is done, drain, and add some at time into the slow cooker. Stir each pasta addition into the sauce before adding the next.

Once the pasta is all added and stirred in well, put the lid back on the slow cooker, turn off the slow cooker and let sit for 30 minutes before serving.

Plate up and enjoy.