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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crock Pot Chicken Alfredo Recipe

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This recipe for Crock Pot Chicken Alfredo is from The Pfeiffer Family Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts (total weight about 1 lb.)
2 c. heavy cream
1 c. low-sodium chicken broth
4 T. unsalted butter cut into pieces
8 oz. cream cheese cut into pieces
½ tsp. salt
½ tsp. Italian seasoning
¼ tsp. pepper
¼ tsp. garlic powder
1 lb. rigatoni uncooked
4 oz. Parmesan cheese shredded
Fresh parsley finely chopped
Directions:
Directions:
To your slow cooker add the chicken breasts, heavy cream, chicken broth, butter, cream cheese, salt, Italian seasoning, pepper, and garlic powder. Cover and cook for 2 hours on HIGH or 3 to 4 hours on LOW. Remove chicken and shred it. Return chicken to slow cooker and add pasta & parmesan. Mix to combine. Recover and cook for 30 minutes on HIGH or until pasta is tender. Remove lid and stir one more time. Top with parsley and extra parmesan cheese if desired.

 

 

 

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