Contributed by Sherelle Christensen

When all of the holiday chaos has come and gone, January can be a nice, quiet time for reflection. I know that as a farmer’s wife, I find the winter months to be an important process. I try to enjoy the slower months in order to save up energy for the upcoming busy season. Family card games and simple family meals play a big part in our evenings, and my love affair with my slow cooker makes it easy. I know many people have become passionate about the instant pot, and I’m sure this recipe would be delicious cooked in one, but there is just something about putting our dinner on to simmer all day when it’s cold outside. The delicious aromas send out a message to the whole family, ensuring that everyone will be home and gathered around the table come dinnertime. 


4 skinless, boneless chicken breasts
1 jar four cheese alfredo sauce sauce
1 can cream of chicken soup
1 can chicken broth
1 pkg. (2.5-3 oz) Real Bacon Pieces
1 pkg. fresh sliced mushrooms
1/2 envelope of dry Italian Dressing Mix
1 cup Swiss cheese, cubed
1/4 stick of butter, melted
Salt and pepper


1. Combine all ingredients in slow cooker and cook on low for about six hours.

2. Remove chicken and shred, then return to cooker and stir into sauce.

3. Serve over cooked bow tie pasta.