Slow Cooker Italian Chicken Alfredo |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 1 |
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Ingredients:
4 (4 ounce) skinless, boneless chicken breast halves |
1/4 cup(s) water |
1 package(s) package dry italian-style salad dressing mix |
1 clove(s) garlic pressed |
1 package(s) cream cheese softened |
1 can(s) condensed cream of chicken soup |
1 can(s) (4.5 oz) chopped canned mushrooms |
1 package(s) spaghetti |
1 tablespoon(s) chopped fresh parsley |
Directions:
1. 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.
2. 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
3. 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.
4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.
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