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Slow-Cooker Easy Chicken Alfredo

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Slow-Cooker Easy Chicken Alfredo
  • Prep 25 min
  • Total 6 hr 25 min
  • Servings 5
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When you have 25 minutes of prep time, you can easily throw together this veggie-loaded take on the classic Alfredo dish. Roasted red peppers, mushrooms and chicken thighs are added to the slow cooker and cook on low for 6 hours. Right before serving, stir broccoli and fettuccine into the creamy mixture. Top with Parmesan cheese for an easy, hands-off meal that everyone in your family will happily gobble up.
Updated Jan 14, 2020

Ingredients

  • 1 1/4 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 1 (4.5-oz.) jar 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 Frozen Broccoli Cuts
  • 10 oz. uncooked fettuccine
  • 2 tablespoons shredded fresh Parmesan cheese

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dark meat is ideal for slow cooking. Chicken thighs will maintain their flavor and tenderness through long simmering, while chicken breasts often become dry and stringy.
  • tip 2
    If your container of Alfredo sauce is larger than 16 ounces, measure 2 cups for this recipe.
  • tip 3
    Try spaghetti or linguine in place of the fettuccine.
  • tip 4
    Bake Pillsbury ® Refrigerated Crescent Dinner Rolls while the fettuccine cooks. A tossed green salad and melon wedges complete the menu.
  • tip 5
    Instead of using pasta, try serving this creamy Alfredo chicken over a bed of rice. Or for a low-carb version, replace pasta with zoodles!
  • tip 6
    This meal would taste great served alongside buttery, garlic bread.
  • tip 7
    Fresh broccoli can easily take the place of the frozen called for in this recipe.

Nutrition

745 Calories, 43g Total Fat, 44g Protein, 51g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
745
Calories from Fat
385
Total Fat
43g
66%
Saturated Fat
23g
115%
Cholesterol
215mg
72%
Sodium
660mg
28%
Total Carbohydrate
51g
17%
Dietary Fiber
5g
20%
Sugars
4g
Protein
44g
% Daily Value*:
Vitamin A
72%
72%
Vitamin C
50%
50%
Calcium
38%
38%
Iron
30%
30%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 4 1/2 Lean Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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