Chicken and Mushroom Fettuccini Alfredo (Slow Cooker)

Chicken and Mushroom Fettuccini Alfredo
 
Cook time
Total time
 
Recipe type: dinner
Serves: 6-8
Ingredients
  • 1 1⁄2 pounds chicken breast tenders
  • 2 packages (8 ounces each) cremini mushrooms, cut into thirds
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 1⁄4 teaspoon garlic powder
  • 2 packages (8 ounces each) cream cheese, cut into chunks
  • 1 cup (2 sticks) butter, cut into pieces
  • 1 1⁄2 cups grated Parmesan cheese, plus additional for garnish
  • 1 1⁄2 cups whole milk
  • 1 package (1 pound) fettuccine
Instructions
  1. Spray inside of 5-quart slow cooker with nonstick cooking spray.
  2. Arrange chicken in single layer in bottom of your slow cooker.
  3. Top with mushrooms. Sprinkle salt, black pepper and garlic powder over mushrooms.
  4. Stir together cream cheese, butter, Parmesan cheese and milk in medium saucepan over medium heat.
  5. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to surface.
  6. Cover and cook on LOW 4 to 5 hours or on HIGH 2 to 2 1⁄2 hours.
  7. Serve with cooked noodles
Notes
Adjust the recipe- Add some spinach for some added vitamins You can also cut the calories by using low fat cream cheese and 2% instead of whole milk. *Gluten Free* just use gluten free pasta

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