Slow-Cooker Easy Chicken Alfredo

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.

0 commentaires:

Enregistrer un commentaire