Fettuccini Alfredo--Crock-Pot Style!

Heather England

By
@Lilacwolfrose

You NEED a 3QT or 5QT Crock-Pot to pull this one off.
I omitted as much fat as I could and also salt, since the condensed soup has enough.
Next time, Im going to omit spinich and add frozen broccoli and cauliflower as a time saver.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

4 Hr 30 Min

Method:

Slow Cooker Crock Pot

Ingredients

1 1/2 lb
chicken breasts, boneless and skinless-bite sized bits
2-8oz pkg
cream cheese - chunked
2 pkg
cremini mushrooms (cut into thirds)
2 stick
butter - chunked
1 1/2 c
parmesan cheese, plus extra for garnish
1 1/2 c
whole milk
1 pkg
fettuccini
1/2 tsp
pepper
1/2 tsp
salt
1/2 tsp
garlic powder

ORIGINAL RECIPE FROM CROCK-POT ABOVE

5 lb
chicken breasts, boneless and skinless--bite sized
2 pkg
low-fat cream cheese-chunked
1 can(s)
cream of mushroom soup
1 can(s)
cream of onion soup
2 c
1/2% milk
1 pkg
spinach, frozen (thawed & drained)
2 pkg
regular sliced button mushrooms (fresh)
1 c
parmesan cheese, fat-free
3 stick
low-fat butter
2 pkg
fettuccini
1 tsp
pepper
1 tsp
mrs. dash
1 Tbsp
diced fresh garlic (from the jar is ok)

MY VARIATION ABOVE

Directions Step-By-Step

1
Coat inside of a 3QT crock-pot with non-stick spray. Arrange chicken in single layer in the bottom. Top with mushrooms then sprinkle salt, pepper and garlic powder on top.

Stir together cream cheese, butter, parmesan and milk in a medium saucepan over medium heat-whisking constantly till smooth and heated.
Pour over mushrooms-cook 4-5 h. on low, 2-21/2 on high.

Cook fettuccini in salted boiling water to package directions, drain well and add to alfredo sauce. Garnish with Parmesan cheese.
2
Coat inside of a 5QT Crock-Pot with non-stick cooking spray and toss in chunked chicken bits. Turn Crock pot on low. Chuck in the mushrooms and top with Mrs. Dash, pepper, and fresh garlic. Top with lid and turn attention to a LARGE saucepan on medium heat. Stir together cream cheese and butter till soft and slightly melted, add whole 8oz can of parmesan cheese and stir (it'll look chunky) stir in both cans of soup. SLOWLY add in milk while whisking. (Sauce will be thick!) Bring sauce JUST to a boil, then immediately take it off the heat. Squeeze spinich dry and string it over the mushrooms. SLOWLY pour sauce over the spinich and cover. Cook 4-5 hours, stiring every now and again if you can to break apart chicken chunks. Serve sauce over pasta.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy