Новые истории
2019 наступил

CROCK POT CHICKEN ALFREDO

1. Add the sauce ingredients and chicken (raw or frozen) to a slow cooker.
2. Cover and cook for 2 to 6 hours. Cooking time depending on if you use HIGH or LOW setting and if chicken is raw or frozen.
3. Remove chicken and shred it. Return chicken to slow cooker.
4. Add uncooked pasta and Parmesan cheese. Cover and cook for 30 mins on HIGH.
5. Stir everything together and top with more parmesan and parsley for garnish.

Ingredients:

• 2 boneless, skinless chicken breasts, (about 1 pound)
• 2 cups heavy cream
• 1 cup low-sodium chicken broth
• 4 tablespoons unsalted butter, cut into pieces
• 8 ounces cream cheese, cut into pieces
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 pound rigatoni, uncooked
• 4 ounces shredded Parmesan, (about 2 cups)
• Fresh parsley, finely chopped

Instructions:

1. To your slow cooker add the chicken breasts, heavy cream, chicken broth, butter, cream cheese, salt, Italian seasoning, pepper, and garlic powder.
2. Cover and cook for 2 hours on HIGH or 3 to 4 hours on LOW.
3. Remove chicken and shred it. Return chicken to slow cooker and add pasta & parmesan. Mix to combine. Recover and cook for 30 minutes on HIGH or until pasta is tender.
4. Remove lid and stir one more time. Top with parsley and extra parmesan cheese if desired.