Five ingredient, super simple, crock pot chicken alfredo.
I’m going to make this short and sweet today. We’ve got quite a to-do list before baby girl makes her appearance which should be anytime in the next 18 days. Give or take.
CROCK POT CHICKEN ALFREDO
This recipe is so easy. It was perfect for a Sunday dinner and because it is so simple, it gave me plenty of time/energy to make garlic knots to serve with it.
If you need a new slow cooker, my husband got me this Hamilton Beach Set ‘n Forget It one for Christmas & it’s so nice – I love being able to set it in the morning then it automatically switches to warm when it’s done. So convenient since I’m gone from the house for 10+ hours during the day which is much longer than most slow cooker dishes need to cook.
- 1.5 lbs boneless skinless chicken breasts 3 breasts, cubed
- 1 jar about 15 oz alfredo sauce (I used Classico Roasted Garlic but also love Trader Joe's)
- 1 teaspoon dried onion
- salt & pepper
- 1/2 cup sun dried tomatoes
- 1 cup fresh baby spinach
- 1/2 lb pasta cooked (we used capellini/angel hair)
- Cube your chicken breasts then season with salt & pepper.
- Add the chicken to the crock pot and sprinkle with the dried onion.
- Pour the jar of alfredo sauce over the chicken. I also added a little water (about 1/4 cup) to the jar, closed the lid, shook it, then added that to the crock pot as well.
- Cover and cook on high for about 4 hours or low for about 6.
- Once the 4 (or 6 hours) are up, add in the sun dried tomatoes (julienne them, if necessary – mine, from Trader Joe’s, came that way).
- Tear up the baby spinach and toss that in, too.
- Stir and let the spinach wilt and the tomatoes slightly soften.
- Meanwhile, cook the pasta then spoon on top.