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GET YOURS NOW! Delish Cookbook, indigo.ca
Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
4 hrs 20 mins
Cal/Serv:
625
The most amazing part of this, and most slow-cooker recipes, is that everything cooks in the same vessel — including the pasta. After the chicken is cooked, it took us a little less than 20 minutes until the noodles were al dente, but in our slow-cooker chicken alfredo recipe, it was more like 25 minutes. Moral of the story: Start checking after 15!
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Ingredients
- 1 1/2 lb.
boneless skinless chicken breasts, cut into 1" pieces
- 1
large onion, chopped
- 2 cups
low-sodium chicken broth
- 1 cup
heavy cream
- 1 tsp.
garlic powder
- 1 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
- 1
head broccoli, cut into florets
- 1/2 lb.
egg noodles
- 2 Tbsp.
butter
- 1 cup
shredded cheddar
- 1/3 cup
grated Parmesan
Crushed Ritz crackers, for garnish
Freshly chopped parsley, for garnish
Red pepper flakes, for garnish
Directions
- Step 1In the bowl of a large slow cooker, combine chicken, onion, broth, heavy cream, garlic powder, and oregano. Season with salt and pepper; cover and cook on high until chicken is cooked through, 3 to 3 ½ hours.
- Step 2Stir in broccoli and noodles, cover and cook until pasta is tender, 20 to 30 minutes more.
- Step 3 Stir in butter, then top casserole with cheeses. Cover and cook until cheeses are melty, about 2 minutes.
- Step 4Garnish with crushed Ritz, parsley and red pepper flakes before serving.
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