Here is a super easy, no-fuss recipe for a creamy, delicious Slow-Cooker Chicken Fettuccine Alfredo
Slow-Cooker Chicken Fettuccine Alfredo
Here is a super easy, no-fuss recipe for a creamy, delicious Slow-Cooker Chicken Fettuccine Alfredo
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
Instructions
- 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.
- Cover; cook on low setting for 5 to 6 hours.
- 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.
- Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with Parmesan cheese.
Category Italian Pasta Poultry Slow Cooker
Photo: Rambling Dream
