Slow Cooker Italian Chicken Alfredo recipe
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Ingredients
- cooking spray 4 (4 ounce) skinless, boneless chicken breast halves ¼ cup water 1 (.7 ounce) package dry Italian-style salad dressing mix 1 clove garlic, pressed 1 (8 ounce) package cream cheese, softened 1 (10.75 ounce) can condensed cream of chicken soup 1 (4.5 ounce) can chopped canned mushrooms 1 (8 ounce) package spaghetti 1 tablespoon chopped fresh parsley
Nutrition Info
- 618.5 caloriescarbohydrate: 53.2 gcholesterol: 133.6 mgfat: 26.3 gfiber: 2.6 gprotein: 40.2 gsaturatedFat: 14.1 gservingSize: -sodium: 1673.5 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Italian Chicken Alfredo
Directions
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Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken, sprinkle with garlic, cover, and cook on Low 4 hours.
After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken, stir in mushrooms. Cover and cook on Low for 1 additional hour.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.