Slow-Cooker Chicken and Noodles Alfredo

Slow-Cooker Chicken and Noodles Alfredo

Sun-dried tomatoes add color and rich flavor to a slow-cooked chicken casserole.

Prep Time

15

Minutes

Total Time

6:35

Hrs:Mins

Makes

5

servings

1
lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1
can (14 oz) quartered artichokes, drained
1
jar (16 oz) Alfredo pasta sauce
1
cup water
1/2
cup chopped sun-dried tomatoes (not in oil)
3
cups uncooked medium egg noodles (5 oz)
2
tablespoons shredded Parmesan cheese
  1. In 3- to 4-quart slow cooker, mix chicken, artichokes, pasta sauce and water.
  2. Cover; cook on Low setting 5 to 6 hours.
  3. About 25 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture.
  4. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until noodles are tender. Sprinkle cheese over individual servings.
Makes 5 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Pasta quickly absorbs the sauce in this dish if it has to stand before serving. For a creamy consistency, stir in a little hot water.

Nutrition Information:

1 Serving (1 1/3 Cups)
  • Calories 630
    • (Calories from Fat 340),
  • Total Fat 38g
    • (Saturated Fat 20g,
    • Trans Fat 1 1/2g),
  • Cholesterol 170mg;
  • Sodium 830mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 6g,
    • Sugars 4g),
  • Protein 34g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 4 Lean Meat;
    • 0 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.