Pesto Alfredo Chicken Thighs (Crock Pot) |
|
 |
Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 4 |
|
You could use breasts in place of the thighs. Ingredients:
2 1/2 lbs boneless skinless chicken thighs |
1/4 teaspoon black pepper |
1 (3 ounce) package cream cheese, cubed |
1 (10 ounce) container alfredo sauce |
1/4 cup water |
1 teaspoon dried basil |
1 (16 ounce) package frozen mixed vegetables |
3 cups fettuccine, cooked |
Directions:
1. Place chicken thighs in slow cooker. Sprinkle with pepper, add cream cheese on top. In a small bowl, combine Alfredo sauce, water and basil, stirring well. Pour over chicken thighs, then pour frozen mixed veggies on top. Cover and cook on low for 6-7 hours or high for 3 to 3 1/2 hours. Serve over hot fettuccine noodles.
|
|