Created by: AlteredEgo
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Recipe #3899 | Created on January 6, 2012
Categories: Comfort Food, Dinner, Main Dish, Poultry, Chicken, Vegetables, Corn, Onions, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Slow Cooker, Boneless Pieces (more)
Chicken Veggie Alfredo (Slow Cooker)
"Although I've tweaked it a bit, the original of this recipe was found in the March 2006 cookbooklet, Taste of Home All-Time Best Slow Cooker Recipe Cards. I serve this over a pound of cooked angel hair or linguine. NOTE: The original recipe serves 4, but since I use particularly large breasts, just before serving I slice each one into thirds lengthwise, & when we sit down to eat, that will usually make 6 servings."
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Prep Time: 5m Cook Time: 7-8h |
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I made my own Alfredo sauce, as it is so easy to prepare. I really.... Read more |
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- 4 boneless skinless chicken breasts (about 7 to 8 ounces each)
- 1 tablespoon vegetable oil
- 1 (16-ounce) jar Alfredo sauce
- 2 cups frozen corn, thawed
- 2 cups frozen peas, thawed
- 1/2 cup chopped onion
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/4 teaspoon lemon pepper
What You Will Need
No special items needed.
Step 1
In a large skillet, brown chicken breasts in oil, then transfer to a slow cooker.
Step 2
In a bowl, combine Alfredo sauce, corn, peas, onion, water, garlic powder & lemon pepper, then pour this mixture over the chicken.
Step 3
Cover & cook on low for 7 to 8 hours, then serve over pasta & enjoy. NOTE: Before serving, I usually cut each breast into thirds lengthwise.
- Serving Size: 1 (524.8 g)
- Calories 581.5
- Total Fat - 12.1 g
- Saturated Fat - 7.3 g
- Cholesterol - 23.3 mg
- Sodium - 437.1 mg
- Total Carbohydrate - 111.2 g
- Dietary Fiber - 9.5 g
- Sugars - 50.6 g
- Protein - 15.1 g
- Calcium - 292.1 mg
- Iron - 3.4 mg
- Vitamin C - 47 mg
- Thiamin - 0.5 mg