Crock Pot Chicken Alfredo
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 4 ounces cream cheese cubed
- 1½ cups half and half
- 10 ounces condensed chicken broth canned
- 8 ounces penne
- ½ cup shredded Parmesan cheese
- 2 tablespoons butter softened
- 1 pinch ground nutmeg
Instructions
- 1
Place the chicken in the bottom of a 6qt slow cooker. Season with garlic powder, onion powder, and salt.
- 2
Top with the cubes of cream cheese. In a small bowl, combine cream and broth and pour over the chicken.
- 3
Cook on high for 2 hours or on low for 3 to 4 hours or until chicken is cooked through and reaches an internal temperature of 165°F.
120 min - 4
Transfer the chicken to a bowl and cover to keep warm. Optional: Use a hand blender to mix the liquid remaining in the slow cooker for a smoother sauce.
- 5
Add the penne to the slow cooker, cover, and cook until tender, about 20 to 25 minutes more.
20 min - 6
While the penne is cooking, use two forks to shred the chicken. Add the chicken, along with any juices, parmesan cheese, butter, and nutmeg to the slow cooker.
- 7
Stir to combine, taste, and season with additional salt and pepper.
Nutrition
Per serving (based on 4 servings)
