Slow Cooker Mushroom Ranch Chicken

4 frozen boneless, skinless chicken breasts
1 vidalia onion, sliced
4 bulbs of fresh garlic, minced or pressed
1 (10.75 ounce) can healthy request cream of chicken soup
1 (1 ounce) envelope spicy dry ranch dressing mix
1 (14.5 ounce) can no-sodium or reduced-sodium chicken broth
cup non-fat greek yogurt
4 ounces reduced fat feta cheese crumbles
8 ounces of fresh sliced white or baby bella (crimini) mushrooms
2 teaspoons of fresh spicy oregano
⅛ teaspoon smoked paprika
2 tablespoons of chia seeds
sea salt & fresh cracked pepper to taste
box (approximately 7 ounces) whole wheat or gluten free rotini pasta

Either spray slow cooker with nonstick cooking spray or place a slow cooker liner in the bowl.
Place the frozen chicken breasts inside slow cooker. Add onions, garlic, cream of chicken soup, ranch dressing mix, chicken broth, greek yogurt, feta cheese, mushrooms, spicy oregano, smoked paprika, chia seeds, salt and pepper. Sir to combine.
Cover and cook on low for 7-8 hours or high for 3-4 hours.
Add uncooked pasta to the slow cooker and cook on high for 30 minutes or until pasta is al dente.
Or serve over cooked brown rice or quinoa.