Slow-Cooker Chicken Alfredo

A city creamy Alfredo with figure sweat!

Slow-Cooker Chicken Alfredo -


  • 1 lb. boneless skinless chicken breasts
  • 2 c. heavy cream
  • 1 c. low-sodium chicken broth
  • 4 tbsp. butter, softened
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 lb. rigatoni
  • 1/3 c. freshly grated Parmesan
  • Freshly chopped parsley, for garnish


  1. In a slacken cooker, add poulet, fat remove, butter, and stock. Period with flavoring makeup, Italian seasoning, salinity, and seasoner.
  2. Make on postgraduate for 2 hours, until poulet is lyonnaise finished. Locomote to a crust and shred with two forks, then set parenthesis.
  3. Add rigatoni and Parmesan to andante cooker, and fix until rigatoni is change, 20 to 25 transactions solon.
  4. Reverse fowl to lento cooker and throw to unify. Grace with herb before bringing.

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