Crock Pot Chicken And Vegetable Alfredo Recipes

CROCK POT CHICKEN AND VEGETABLE ALFREDO

Crock Pot Chicken and Vegetable Alfredo image

Make and share this Crock Pot Chicken and Vegetable Alfredo recipe from Food.com.

Provided by bmcnichol

Categories Chicken Breast

Time 6h3m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts
1 (16 ounce) jar alfredo sauce
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 1/4 ounce) can peas, drained
1 (4 1/2 ounce) can sliced mushrooms, drained
1/2 cup chopped onion
1/2 cup water
1/2 teaspoon garlic salt
1/4 teaspoon pepper
hot cooked linguine

Steps:

Put chicken in crock pot.
In a bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper.
Pour over chicken.
Cover and cook on low for 6-8 hours.
Serve over linguine.

SLOW COOKER CHICKEN ALFREDO

Slow Cooker Chicken Alfredo image

Try this recipe for super easy chicken made with tasty Alfredo sauce, Swiss cheese and Parmesan cheese. It is very good served over egg noodles or rice.

Provided by RHONDA35

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h15m

Yield 6

Number Of Ingredients 6

Ingredients

4 skinless, boneless chicken breast halves - cubed
2 (16 ounce) jars Alfredo pasta sauce
4 slices Swiss cheese
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
salt and pepper to taste

Steps:

In the crock of a slow cooker, stir together the chicken cubes and Alfredo sauce. Cover, and cook on Low for 2 hours. Add Parmesan cheese and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through. Season with garlic powder, salt and pepper and stir in cheeses before serving.

Nutrition Facts : Calories 610.4 calories, Carbohydrate 8.8 g, Cholesterol 126.3 mg, Fat 50.9 g, Protein 31.6 g, SaturatedFat 21.2 g, Sodium 1591.6 mg, Sugar 5.3 g

CHICKEN & VEGETABLE ALFREDO

Chicken & Vegetable Alfredo image

This hearty pasta dish from Linda Morten of Katy, Texas offers great garlic-basil flavor in a fraction of the time. Just think of how pretty this colorful dish will look on your table tonight! Tip: If you can't find basil and garlic goat cheese, buy plain goat cheese and add 1 teaspoon dried basil leaves to chicken and toss before cooking in butter.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

3 ounces uncooked fettuccine
1 boneless skinless chicken breast (6 ounces), cubed
3/4 cup fresh sugar snap peas
2 teaspoons butter
1/2 cup grape tomatoes
1/2 teaspoon all-purpose flour
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup half-and-half cream
1/4 cup basil and roasted garlic goat cheese
2 tablespoons minced fresh parsley

Steps:

Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer. , Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.

Nutrition Facts : Calories 438 calories, Fat 16g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 403mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 35g protein.

CROCK POT CHICKEN ALFREDO

Crock Pot Chicken Alfredo image

This easy and nutritious crock pot recipe combines chicken thighs with lots of vegetables and alfredo sauce.

Provided by coxva

Categories Chicken Thigh & Leg

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs boneless skinless chicken thighs
1 onion, chopped
2 garlic cloves, minced
1 cup roasted red pepper, strips
15 ounces alfredo sauce
4 cups frozen broccoli florets
9 ounces refrigerated fettuccine
1/4 cup grated parmesan cheese

Steps:

In 4 quart crock pot, place chicken, onions, and red bell pepper. Pour alfredo sauce over.
Cover crock pot and cook on low for 5-6 hours.
Thaw and drain broccoli and add to crock pot along with fettuccine. Stir, cover crock pot, and cook on high for 30-40 minutes, until broccoli is hot and fettuccine is tender.
Sprinkle with cheese and serve.

Nutrition Facts : Calories 357.6, Fat 7.9, SaturatedFat 2.4, Cholesterol 134, Sodium 515.8, Carbohydrate 38.6, Fiber 5.1, Sugar 3, Protein 33.4

SLOW COOKER ITALIAN CHICKEN ALFREDO

Slow Cooker Italian Chicken Alfredo image

I came up with this recipe with ingredients on hand and it instantly became a family favorite! You can even make it using low sodium/fat free/reduced fat ingredients and it still has a wonderful flavor!

Provided by TLSmith

Categories World Cuisine Recipes European Italian

Time 5h20m

Yield 4

Number Of Ingredients 10

Ingredients

cooking spray
4 (4 ounce) skinless, boneless chicken breast halves
¼ cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley

Steps:

Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

Nutrition Facts : Calories 618.5 calories, Carbohydrate 53.2 g, Cholesterol 133.6 mg, Fat 26.3 g, Fiber 2.6 g, Protein 40.2 g, SaturatedFat 14.1 g, Sodium 1673.5 mg, Sugar 5.1 g

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