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Crockpot Chicken Alfredo Recipe

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This recipe for Crockpot Chicken Alfredo is from The Hopkinsville Junior Auxiliary Cookbook , 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:  
3 Chicken breasts (boneless and skinless)
1 C. of Chicken Broth (low sodium)
2 C. of Heavy Whipping Cream
4 cloves of Garlic, minced
1 tsp. of Italian Seasoning
salt and pepper (to taste)
8 oz. of Pasta (such as penne or rotini)

To taste:
1 ½ C. Parmesan Cheese (grated)
2 Tbsp. of fresh Parsley (chopped)
Directions:
Directions:
Lay your chicken breasts in the crockpot and season them with salt, pepper, and Italian seasoning. Scatter minced garlic over the top. Gently pour the chicken broth and heavy cream over the chicken. It’s fine if the chicken isn’t fully submerged. Cover and cook on low for 5 hours (or on high for 2½ hours). After 5 hours on low (or 2½ hours on high), stir in the uncooked penne pasta. Make sure it's submerged in the liquid to cook evenly. Continue to cook on low for another hour or on high for about 30 minutes. Check the pasta at around the 30-minute mark to ensure it's cooking to your desired tenderness. Once the pasta is cooked, gently remove the chicken, shred it, and return it to the crockpot. Add the Parmesan cheese and stir everything together well.
Let the dish sit for a few minutes after cooking. It will thicken up and the flavors will meld together beautifully. Sprinkle with chopped parsley for a touch of color and freshness.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep: 10 Minutes, Total Time: Estimated 6 hours 10 minutes

 

 

 

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