Slow Cooker Chicken and Noodles Alfredo

Sun-dried tomatoes add color and rich flavor to a slow-cooked chicken casserole.

Slow Cooker Chicken and Noodles Alfredo

BettyCrockerRecipe by BettyCrocker

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15 minutes

6 hours 35 minutes

5 servings (1 1/3 cups each)

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Nutrition Info

  • 1 1/3 Cups
  • 630
  • 38g
    (Saturated Fat 20g, Trans Fat 1 1/2g)
  • 170mg
  • 830mg
  • 36g
    (Dietary Fiber 6g, Sugars 4g)
  • 34g
  • Percent Daily Value*
  • 30%
  • 8%
  • 35%
  • 25%
  • Exchanges
  • 5
  • 4
  • 2
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Tip

    Pasta quickly absorbs the sauce in this dish if it has to stand before serving. For a creamy consistency, stir in a little hot water.

  • High Altitude (3500-6500 ft):

    Use 1 1/4 cups water.

Ingredients

  • 1  lb boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 1  can (14 oz) quartered artichokes, drained
  • 1  jar (16 oz) Alfredo pasta sauce
  • 1  cup water
  • 1/2  cup chopped sun-dried tomatoes (not in oil)
  • 3  cups uncooked medium egg noodles (5 oz)
  • 2  tablespoons shredded Parmesan cheese

Directions

  1. 1In 3- to 4-quart slow cooker, mix chicken, artichokes, pasta sauce and water.
  2. 2Cover; cook on Low setting 5 to 6 hours.
  3. 3About 25 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture.
  4. 4Increase heat setting to High; cover and cook 15 to 20 minutes longer or until noodles are tender. Sprinkle cheese over individual servings.

Categories: Ingredient, Chicken, Chicken Legs, Thighs & Wings, Pasta

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