fettuccini alfredo--crock-pot style!

Name: Fettuccini Alfredo--Crock-Pot Style!
Prep time: 20 min
Cook time: 4 h 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 1/2 pound(s) chicken breasts, boneless and skinless-bite sized bits; 2-8oz package(s) cream cheese - chunked; 2 package(s) cremini mushrooms (cut into thirds); 2 stick(s) butter - chunked; 1 1/2 cup(s) parmesan cheese, plus extra for garnish; 1 1/2 cup(s) whole milk; 1 package(s) fettuccini; 1/2 teaspoon(s) pepper; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) garlic powder; ## ORIGINAL RECIPE FROM CROCK-POT ABOVE; 5 pound(s) chicken breasts, boneless and skinless--bite sized; 2 package(s) low-fat cream cheese-chunked; 1 can(s) cream of mushroom soup; 1 can(s) cream of onion soup; 2 cup(s) 1/2% milk; 1 package(s) spinach, frozen (thawed & drained); 2 package(s) regular sliced button mushrooms (fresh); 1 cup(s) parmesan cheese, fat-free; 3 stick(s) low-fat butter; 2 package(s) fettuccini; 1 teaspoon(s) pepper; 1 teaspoon(s) mrs. dash; 1 tablespoon(s) diced fresh garlic (from the jar is ok); ## MY VARIATION ABOVE

(3 RATINGS)

583 Pinches 3 Photos

Heather England

Flat Rock, MI

Updated on Sep 7, 2012

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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Lovely website from Julie provided this picture.

prep time 20 Min

cook time 4 Hr 30 Min

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

1 1/2 pounds chicken breasts, boneless and skinless-bite sized bits
2-8oz packages cream cheese - chunked
2 packages cremini mushrooms (cut into thirds)
2 sticks butter - chunked
1 1/2 cups parmesan cheese, plus extra for garnish
1 1/2 cups whole milk
1 package fettuccini
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
ORIGINAL RECIPE FROM CROCK-POT ABOVE
5 pounds chicken breasts, boneless and skinless--bite sized
2 packages low-fat cream cheese-chunked
1 can cream of mushroom soup
1 can cream of onion soup
2 cups 1/2% milk
1 package spinach, frozen (thawed & drained)
2 packages regular sliced button mushrooms (fresh)
1 cup parmesan cheese, fat-free
3 sticks low-fat butter
2 packages fettuccini
1 teaspoon pepper
1 teaspoon mrs. dash
1 tablespoon diced fresh garlic (from the jar is ok)
MY VARIATION ABOVE

How To Make fettuccini alfredo--crock-pot style!

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.

Step 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.
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