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Crockpot Chicken Alfredo
by: Alyssa Rivers
Ingredients
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▢1 ½ pounds boneless skinless chicken breast, about 2 large breasts
▢¼ cup butter, cubed
▢4 ounces cream cheese, softened and cubed
▢1 teaspoon garlic powder
▢1 teaspoon Italian seasoning
▢½ teaspoon salt
▢½ teaspoon ground black pepper
▢2 ½ cups heavy whipping cream
▢1 cup chicken broth
▢1¼ cups grated parmesan cheese
▢12 ounces penne pasta, uncooked
Instructions
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Spray the inside of the crockpot with non-stick cooking spray. Place 1 ½ pounds boneless skinless chicken breast,s in the bottom of the crockpot.
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Add the cubed c4 ounces cream cheese, cubed ¼ cup butter, 1 cup chicken broth, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon ground black pepper, and 2 ½ cups heavy whipping cream to the slow cooker.
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Cook on high for 2-3 hours or low for 4-5 hours or until the chicken breast is fully cooked.
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Remove the cooked chicken from the crockpot and shred it into bite-size pieces.
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Return the shredded chicken, 12 ounces penne pasta,and 1¼ cups grated parmesan cheese to the crockpot. Cook on high for about 30 minutes or until the pasta is fully cooked and tender.
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Top with freshly grated parmesan and chopped greens and serve.
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