Slow Cooker Chicken and Noodles Alfredo
By amberwherley
Rate this recipe
4/5
(1 Votes)
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
Details
Servings 5
Preparation time 15mins
Cooking time 21mins
Adapted from bettycrocker.com
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.
You'll also love
- Summer Squash & White Bean Sauté 4/5 (1 Votes)
- Mashed Potatoes With Mushrooms 4/5 (1 Votes)
- Superb Rigatoni and Cauliflower Au... 4/5 (1 Votes)
- Asparagus Bow-Tie Pasta 4/5 (1 Votes)
- Ramen Noodles with Spicy Korean... 4/5 (36 Votes)
Review this recipe