Slow-Cooker Easy Chicken Alfredo

Health score
19%
Slow-Cooker Easy Chicken Alfredo
385 min.
5
555kcal

Suggestions


Are you looking for a delicious and hassle-free meal that will impress your family and friends? Look no further than this Slow-Cooker Easy Chicken Alfredo! Perfect for busy weekdays or cozy weekends, this recipe combines tender, juicy chicken thighs with a creamy Alfredo sauce, savory mushrooms, and vibrant roasted red bell peppers. The best part? You can set it and forget it! Just layer the ingredients in your slow cooker, and let the magic happen while you go about your day.

This dish is not only easy to prepare, but it also offers a delightful balance of flavors and textures. The addition of frozen broccoli cuts adds a nutritious touch, making it a well-rounded meal that everyone will love. With a cooking time of 5 to 6 hours, the slow cooker allows the ingredients to meld together beautifully, resulting in a rich and satisfying sauce that clings perfectly to the fettuccine.

Whether you're serving it for lunch, dinner, or a special occasion, this Chicken Alfredo is sure to become a family favorite. With just a few simple ingredients and minimal effort, you can create a comforting and indulgent dish that will have everyone asking for seconds. So grab your slow cooker and get ready to enjoy a delightful meal that’s as easy as it is delicious!

Ingredients

  • 1.3 lb chicken thighs boneless skinless cut into 3/4-inch pieces
  • 4.5 oz mushrooms drained sliced
  • 0.5 cup roasted peppers red (from a jar)
  • tablespoons sherry dry
  • 16 oz alfredo sauce 
  • cups broccoli frozen
  • 10 oz fettuccine barilla uncooked
  • tablespoons parmesan fresh shredded

Equipment

  • slow cooker

Directions

  1. In 3 1/2 to 4-quart slow cooker, layer chicken, mushrooms and roasted pepper strips.
  2. Drizzle with sherry. Evenly pour Alfredo sauce on top.
  3. Cover; cook on low setting for 5 to 6 hours.
  4. About 25 minutes before serving, rinse broccoli with warm water to thaw; drain well.
  5. Add broccoli to chicken mixture. Increase heat setting to high; cover and cook an additional 20 minutes. Meanwhile, cook fettuccine to desired doneness as directed on package.
  6. Drain.
  7. Just before serving, stir cooked fettuccine into chicken mixture.
  8. Sprinkle with Parmesan cheese.

Nutrition Facts

Calories555kcal
Protein26.4%
Fat37.91%
Carbs35.69%

Properties

Glycemic Index
30
Glycemic Load
17.86
Inflammation Score
-7
Nutrition Score
26.538695584173%

Flavonoids

Catechin
0.05mg
Epicatechin
0.03mg
Hesperetin
0.02mg
Naringenin
0.02mg
Luteolin
0.42mg
Kaempferol
4.14mg
Myricetin
0.03mg
Quercetin
1.72mg

Nutrients percent of daily need

Calories:554.81kcal
27.74%
Fat:22.9g
35.23%
Saturated Fat:9.68g
60.52%
Carbohydrates:48.51g
16.17%
Net Carbohydrates:44.84g
16.31%
Sugar:3.99g
4.44%
Cholesterol:216.23mg
72.08%
Sodium:965.25mg
41.97%
Alcohol:0.62g
100%
Alcohol %:0.22%
100%
Protein:35.88g
71.76%
Selenium:74.5µg
106.43%
Vitamin C:54.14mg
65.63%
Vitamin K:57.49µg
54.75%
Vitamin B3:8.87mg
44.36%
Phosphorus:423.25mg
42.32%
Vitamin B6:0.78mg
38.79%
Manganese:0.66mg
32.78%
Vitamin B5:2.58mg
25.79%
Vitamin B2:0.43mg
25.17%
Zinc:3.25mg
21.66%
Potassium:690.7mg
19.73%
Magnesium:75.37mg
18.84%
Copper:0.36mg
17.9%
Vitamin B1:0.26mg
17.41%
Vitamin B12:0.92µg
15.41%
Folate:61.02µg
15.26%
Iron:2.64mg
14.68%
Fiber:3.67g
14.67%
Vitamin A:479.73IU
9.59%
Calcium:85.59mg
8.56%
Vitamin E:0.83mg
5.55%
Vitamin D:0.23µg
1.54%