Slow-Cooker Chicken Alfredo

By Addie

“This favorite of Grandma's is now a favorite of my family's- everyone likes it.”

Ingredients

• 3 boneless, skinless chicken-breast halves (about 5 ounces each)
• 1 cup Italian salad dressing
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 (8-ounce) package cream cheese, softened
• 1 cup chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces fettuccine, cooked, drained

Preparation

Step 1

Place chicken and salad dressing in a resealable plastic bag. Chill chicken for 8 to 10 hours.


Transfer chicken and marinade to a slow cooker. Cook, covered, on MEDIUM until an instant-read thermometer inserted in center of the meat registers 180ºF, about 4 hours.


Remove chicken from slow cooker. Shred chicken.


Add soup, cream cheese, broth, thyme, basil, salt and black pepper to liquid in slow cooker and mix well.


Add chicken to the slow cooker. Cook, covered, on HIGH until heated through, about 10 minutes. Serve over the pasta.
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Grandma's Secret Trick:

If the chicken is falling-apart tender, you can use Grandma's method for easily shredding it: While holding the chicken breast with a fork, use the tip of a spoon to press down on the meat with a chopping motion and pull the shred away from the rest of the meat. This method is quick because you don't have to stop to remove meat shreds, as you do if you use a fork.