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Slow-Cooker Easy Chicken Alfredo

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Slow-Cooker Easy Chicken Alfredo
  • Prep Time 25 min
  • Total Time 6 hr 25 min
  • Servings 5
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Enjoy easy Italian-style dinner tonight with this slow cooked chicken Alfredo recipe made using Green Giant® vegetables and fettuccine.

Ingredients

1 1/4
lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
1
(4.5-oz.) jar sliced mushrooms, drained
1/2
cup roasted red bell pepper strips (from a jar)
2
tablespoons dry sherry, if desired
1
(16-oz.) jar Alfredo sauce
3
cups Frozen Broccoli Cuts
10
oz. uncooked fettuccine
2
tablespoons shredded fresh Parmesan cheese

Directions

  • 1 In 3 1/2 to 4-quart slow cooker, layer chicken, mushrooms and roasted pepper strips. Drizzle with sherry. Evenly pour Alfredo sauce on top.
  • 2 Cover; cook on low setting for 5 to 6 hours.
  • 3 About 25 minutes before serving, rinse broccoli with warm water to thaw; drain well. Add broccoli to chicken mixture. Increase heat setting to high; cover and cook an additional 20 minutes. Meanwhile, cook fettuccine to desired doneness as directed on package. Drain.
  • 4 Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with Parmesan cheese.
Tips  

Expert Tips

Dark meat is ideal for slow cooking. Chicken thighs will maintain their flavor and tenderness through long simmering, while chicken breasts often become dry and stringy.

If your container of Alfredo sauce is larger than 16 ounces, measure 2 cups for this recipe.

Try spaghetti or linguine in place of the fettuccine.

Bake Pillsbury ® Refrigerated Crescent Dinner Rolls while the fettuccine cooks. A tossed green salad and melon wedges complete the menu.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
745
(
Calories from Fat
385
)
Daily Value
Total Fat
43g
66%
(
Saturated Fat
23g
115%
)
Cholesterol
215mg
72%
Sodium
660mg
28%
Total Carbohydrate
51g
17%
(
Dietary Fiber
5g
20%
,
Sugars
4g
)
Protein
44g
Daily Value*:
Vitamin A
72%
72%
Vitamin C
50%
50%
Calcium
38%
38%
Iron
30%
30%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 4 1/2 Lean Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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