This easy and nutritious Crockpot Chicken Alfredo recipe combines chicken thighs with lots of vegetables and Alfredo sauce. It is made in your slow cooker, which means you can come home to a delicious dinner with very little work.
You can use other vegetables in this recipe; think about adding chopped bell peppers or sliced mushrooms in place of the broccoli, but add them at the beginning of the cooking time, not at the end. You could also add sliced zucchini or any frozen vegetable you have in your freezer.
You can make this recipe with boneless, skinless chicken breasts, but reduce the cooking time to 6 to 7 hours on low. Always check the temperature of chicken with a thermometer before you serve it.
You may not be able to find the four cheese Alfredo sauce; it seems to be a specialty item. If you can't find it, just before serving stir in 1/2 cup each of grated Havarti, Colby, provolone, and Swiss cheeses. Cover and cook for another 5 minutes to melt the cheese, then stir again and serve. If you are doing this, choose your favorite cheeses, but make sure you pick ones that melt well and easily so the sauce stays nice and creamy.
I like to serve this excellent recipe over tender fettuccine or hot cooked brown rice to soak up the wonderful sauce. All you need to complete the meal is a green salad tossed with sliced mushrooms and cherry or grape tomatoes, some toasted garlic bread or crisp breadsticks, and a nice glass of white wine. Some brownies or cookies will complete the meal.
- 2 pounds chicken thighs (boneless, skinless, and cubed)
- Dash of salt
- Dash of pepper
- 2 onions (chopped)
- 4 cloves garlic (minced)
- 2 red bell peppers (seeded and chopped)
- 1 jar (16 ounce) four cheese Alfredo sauce
- 4 cups frozen broccoli florets
- 1 (9 ounce) package refrigerated fettuccine
Sprinkle the chicken evenly with salt and pepper to taste. In a 4 quart crockpot, place the chicken, onions, garlic, and red bell pepper. Pour the Alfredo sauce over. Do not stir.
Cover the crockpot and cook on low for 7 to 8 hours or until the chicken reaches 165°F as tested with a reliable thermometer.
Thaw and drain the broccoli and add it to the crockpot along with the fettuccine. Stir well, cover the slow cooker, and cook on high for 30 to 40 minutes, until the broccoli is hot and fettuccine is tender, stirring once gently during cooking time to make sure the pasta doesn't stick together.
Sprinkle with the Parmesan cheese and serve.