Slow Cooker Easy Chicken Alfredo

 

1 1/4

lb. boneless skinless chicken thighs, cut into 3/4-inch pieces

1

(4.5-oz.) jar Green Giant® 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 Green Giant® Frozen Broccoli Cuts

10

oz. uncooked fettuccine

2

tablespoons shredded fresh Parmesan cheese

• 1 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.
• 2 Cover; cook on low setting for 5 to 6 hours.
• 3 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.
• 4 Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with Parmesan cheese.