- 2
0/5
(0 Votes)
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 (16-ounce) bag baby carrots
- 1 green bell pepper, sliced
- 6 oz boneless, skinless chicken breasts, cut into pieces
- 1 (16-ounce) jar Alfredo sauce
- 3 tablespoons skim milk
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon dried basil leaves
- 5 oz frozen fully cooked shrimp, thawed
- 1/4 cup grated Parmesan cheese
- 6 oz Pasta
Preparation
Step 1
1. In slow cooker, combine onion, garlic, carrots, bell pepper, and chicken breasts. Pour Alfredo sauce over all. Pour milk into Alfredo sauce jar along with the thyme, salt, pepper, and basil;, close tightly, and shake vigorously to get all of the sauce. Pour this into the slow cooker and stir gently.
2. Cover and cook on low for 6-7 hours or until chicken is cooked and vegetables are tender.
3. Add shrimp to slow cooker. Stir, cover, and cook for 10-15 minutes or until shrimp are hot. Stir in Parmesan cheese and serve over hot cooked pasta.
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