Slow-Cooker Chicken Fettuccine Alfredo
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ByThe Food in My Beard
Updated March 7, 2017
tablespoons minced garlic
boneless, skinless chicken breasts (sliced)
overflowing cups broccoli florets (or one package Cascadian Farm frozen brocoli florets)
package (9 oz) refrigerated fresh fettuccine noodles
Put the garlic and oil into the slow cooker and turn it on high. Let the garlic sit 40 minutes until it looks like it’s starting to brown
Add in the chicken and cream and let it go another 40 minutes.
Stir in the broccoli and noodles and 1/4 cup of water. Cook 30 minutes or until it begins to simmer. Serve.
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Cooking dinner doesn't have to be a big deal. Easy does it with this fettuccine Alfredo recipe. Come on -- dinner is served.Sometimes you get home and want a nice fresh-cooked meal but don’t have the time to devote to cooking. Well, actually you have time -- there are still 2 hours till dinner -- you just don’t want to spend it cooking, right?So that’s where this awesome Slow Cooker Chicken Fettuccine Alfredo comes in. It takes care of itself in the slow cooker, and you only need to give it attention 3 quick times during the whole cooking process.The end result is a super creamy, thick Alfredo sauce that tastes great and fills you right up on a busy weeknight.The key to this recipe is buying the refrigerated fresh pasta instead of the boxed dried stuff. The fresh pasta cooks quicker and doesn't need as much moisture to soften up. And when you slow-cook it in cream like this, the cream really soaks into the pasta and gives it a super luscious texture and flavor.Hungry yet?Super creamy, super easy, and super comforting!