Chicken Veggie Alfredo (Slow Cooker)

Prep Time
Cook Time
7h 5m
Ready In

"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."

Original recipe yields 5 servings


  • 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

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.

Tips & Variations

No special items needed.



I made my own Alfredo sauce, as it is so easy to prepare. I really loved the flavors in this. It is comfort all the way and the flavor of the sauce was so good over linguine that I had on the side. I will surely make this again. My son is going to have the leftovers today. He is going to love it! Thanks for sharing AlteredEgo! Linda

(15 Apr 2012)


I used "thick" chicken breasts for this so I decided to season them with onion salt and pepper while browning them so they would not be bland. I also doubled the amount of garlic powder to add to the sauce as we are garlic lovers. I used mushrooms instead of peas as DH does not like peas. It turned out good. Thanks for sharing. Made for the Billboard Recipe Tag Game.

review by:
(10 Jan 2012)