This easy and nutritious crockpot chicken Alfredo recipe combines chicken thighs with lots of vegetables and Alfredo sauce, served over tender fettuccine to soak up the cheesy goodness. It is made in your slow cooker, which means you can come home to a delicious dinner without having done much work beforehand. All you need to complete the meal is a green salad, some toasted garlic bread or crisp breadsticks, and a nice glass of white wine.
The history of fettuccine Alfredo has a somewhat modest beginning. In Rome in 1914, restaurant owner Alfredo di Lelio made his pregnant wife, Ines, plain pasta with butter and Parmesan to settle her morning sickness. Ines continued to eat this dish regularly for years with whatever was the house pasta that day. In 1920, on a night it was fettuccine, two American silent film stars—Douglas Fairbanks and Mary Pickford—visiting the restaurant tasted this simple dish and asked for the recipe, taking it home to the States. It was over 50 years later when Alfredo opened a restaurant in New York City bearing his name and serving pasta with "Alfredo sauce." Interestingly enough, the dish never caught on in Italy and can only be found at the two "Alfredo" restaurants, while it is a staple on Italian restaurant menus in America.
- 2 pounds boneless and skinless chicken thighs (cubed)
- Dash of salt
- Dash of pepper
- 2 onions (chopped)
- 4 cloves garlic (minced)
- 2 red bell peppers (seeded and chopped)
- 1 (16-ounce) jar four cheese Alfredo sauce
- 4 cups frozen broccoli florets
- 1 (9-ounce) package refrigerated fettuccine
- 1/4 cup freshly grated Parmesan cheese
- Sprinkle the chicken evenly with salt and pepper to taste. In a 4-quart crockpot, place the chicken, onions, garlic, and red bell pepper. Pour the Alfredo sauce over. Do not stir.
- Cover the crockpot and cook on low for 7 to 8 hours or until the chicken reaches 165 F (make sure to test with a reliable thermometer).
- Thaw and drain the broccoli and add it to the crockpot along with the fettuccine. Stir well, cover the slow cooker, and cook on high for 30 to 40 minutes, until the broccoli is hot and the fettuccine is tender, stirring gently to make sure the pasta doesn't stick together.
- Sprinkle with the Parmesan cheese and serve.
Tips and Variations
You can use other vegetables in this recipe; think about adding sliced mushrooms in place of the broccoli, but add them at the beginning of the cooking time, not at the end. You could also include sliced zucchini or actually any frozen vegetable you have in your freezer.
And if you prefer white meat, you can make this recipe with boneless, skinless chicken breasts—just be sure to reduce the cooking time to 6 to 7 hours on low (and check the internal temperature of the chicken before serving).
If you cannot find the four cheese Alfredo sauce (some stores consider it a specialty item), just before serving stir in 1/2 cup each of grated Havarti, Colby, provolone, and Swiss cheeses. Cover and cook for another 5 minutes to melt the cheese, then stir again and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||44 g|
|Saturated Fat||20 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||6 g|