Slow Cooker Chicken and Noodle Casserole

By amberwherley

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 can (14 oz) quartered artichokes, drained
• 1 jar (16 oz) Alfredo pasta sauce
• 1 cup water
• 1/2 cup chopped sun-dried tomatoes (not in oil)
• 3 cups uncooked medium egg noodles (5 oz)
• 2 tablespoons shredded Parmesan cheese

Preparation

Step 1

1 In 3- to 4-quart slow cooker, mix chicken, artichokes, pasta sauce and water.
2 Cover; cook on Low setting 5 to 6 hours.
3 About 25 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture.
4 Increase heat setting to High; cover and cook 15 to 20 minutes longer or until noodles are tender. Sprinkle cheese over individual servings.