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Easy Crockpot Chicken Alfredo
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    Easy Crockpot Chicken Alfredo

  • 1 1/4 lb boneless skinless chicken breast halves -- cut in 3/4" cubes
  • 1/2 cup fresh mushrooms -- sliced
  • 2 poblano peppers, roasted, in strips*
  • 2 tbsp water
  • 1 16 oz jar Classico SunDried Tomato
    Alfredo Sauce:
  • 2 cups frozen broccoli -- thawed
  • 10 oz fettucc
  • 4 tbsp parmesan cheese -- freshly grated
  • In 4 qt slow cooker (mine is larger), layer chicken**, mushrooms and pepper strips. Drizzle with water. Evenly pour Alfredo sauce over.

    Cover; cook on LOW for 5 hours.

    About 25 minutes before serving, add broccoli. Increase heat to HIGH; cover and cook add'l 20 minutes. Meanwhile, cook fettuccine according to package directions. Drain well.

    Before serving, stir cooked fettuccine into chicken mixture. Sprinkle with parmesan cheese.

    Variation: Use cooked chicken and put it in with the broccoli for the last 20 minutes.

    Serving Ideas : hot rolls

    NOTES : Risa's notes:

    * I used poblano chiles as that is what I had. They are a very mild green chile. I roasted them, seeded them and cut them into strips to approximate the shape and size of the jarred roasted red peppers.

    ** Make sure when adding chicken to crockpot to separate it or when it cooks it will become one big mass of chicken. About 10 minutes in, stir it about a bit. Then another 20 minutes do the same. This should help it to keep it separate.

    If using a larger crockpot, most of this will cook faster than noted. So if the recipe says it will cook in 5-6 hours, it will probably more like 4-5. More surface area to heat up, less cooking time. Adjust recipe to your crockpot.

    This was a big winner with husband and me. Very tasty.

    From: RisaG.Pillsbury The Slow Cooker Cookbook, 3/03
    FOR PERSONAL USE ONLY. RIGHTS RESERVED.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Fri, 14 Mar 2003

    *BACK TO RISAG*







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