Slow Cooker Alfredo Chicken Thighs

Slow Cooker Alfredo Chicken Thighs

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If you love creamy, Italian flavored chicken, you will love this recipe! Our Slow Cooker Alfredo Chicken Thigh recipe is easy to make, but delivers richly flavored chicken and vegetables. Everything cooks in the slow cooker for easy clean up,…

If you love creamy, Italian flavored chicken, you will love this recipe! Our Slow Cooker Alfredo Chicken Thigh recipe is easy to make, but delivers richly flavored chicken and vegetables. Everything cooks in the slow cooker for easy clean up, so you can enjoy dinner without worrying about the dishes! You don’t need to serve anything with this meal, but if you like, some freshly baked bread, and a side salad make a perfect accompaniment for the chicken and noodles. Enjoy!

Ingredients

Prep Time

15 min

Total Time

5 hrs

Yield

4 - 6 servings
  • 2 lbs LGCM Boneless Skinless Chicken Thighs ( you can substitute chicken breast if desired)
  • Salt
  • Pepper
  • Garlic Powder
  • 2 Red Pepper ( chopped)
  • 1 Yellow Onion ( chopped)
  • 16 oz Alfredo Sauce ( use a 4 cheese version for a cheesier dish)
  • 8 oz Broccoli ( florets)
  • 10 oz Fettuccine ( uncooked)
  • Parmesan Cheese ( grated, for serving)
  • Parsley ( chopped, for serving)

Directions

  • 1

    Trim any excess fat from the chicken thighs, and cut into approximately 1.5″ pieces. Place on the bottom of a slow cooker. Season generously with salt, pepper, and garlic powder. Layer the chopped red pepper on top, then the chopped onion, and pour the alfredo sauce on top. Do not mix. Cover, and cook on high for 4 hours.

  • 2

    After 4 hours, add the broccoli and fettuccine noodles to the mixture. Stir together, making sure the noodles are covered with sauce. Cover, and continue cooking on high for 30 – 45 minutes until the noodles and broccoli are softened. Mix together again after 20 minutes to help the noodles cook evenly.

  • 3

    Once noodles and broccoli are soft and warm, the meal is ready to serve. Serve in bowls with parmesan grated on top, and garnished with parsley. Enjoy!


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