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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (146g) Recipe makes 12 servings The following items or measurements are not included below: alfredo sauce 2 tablespoons pesto sauce Italian cheese blend |
||
| Calories 175 | ||
| Calories from Fat 43 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.9g | 7% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 77mg | 25% | |
| Sodium 147mg | 6% | |
| Potassium 337mg | 9% | |
| Total Carbohydrate 2.0g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 1.1g | ||
| Protein 29.1g | 58% | |
Easy Crock Pot Chicken Alfredo for a Party
SERVES 12 -14
Ingredients
- 16 ounces alfredo sauce (my favorite is Classico brand)
- 1 cup 2% low-fat milk or whole milk
- 2 tablespoons pesto sauce (I use Kirkland's Cibo Natural brand at Costco)
- 1 tablespoon butter
- 1 bulb of garlic, shelled and peeled
- 3-4 lbs frozen chicken breast tenders
- 1 cup shredded mozzarella cheese
- 1 cup Italian cheese blend (with Parmesan)
Directions
1
Pour jar of alfredo sauce into the crock pot.2
Add milk to the jar and shake well before adding to sauce in crock pot.3
Drop in garlic cloves, butter and pesto, do not stir.4
Place frozen chicken on top of alfredo sauce.5
Cook on low for six hours.6
After six hours, remove lid, stir and sprinkle cheese over the chicken and cook for one more hour.7
Serve over pasta.8
If serving at a party, you may set out crock pot with a ladle for guests to serve themselves.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Pasta > Penne
- Preparation > Time to Make
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Crock-Pot
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Holiday/Event > Wedding
- Occasion > To Go... > Potluck
- Dietary > Diabetic
Featured Reviews for This Recipe
From: Chef #786465
On Mar 12, 2008
I made this for a potluck last weekend , and everyone went nuts for it. The only change I made was that , before adding the cheese, I stirred in a couple of tbls. of flour, which thickened the sauce a bit. I had 14 people here. I made 1 1/2 X the recipe, and ended up with about 1 serving left. People went back for thirds!
From: mom of twins #2
On May 23, 2006
It was Ok - I used only 2/3 of the cup of milk and it was still exteremly runny. But the taste was great! I'll definately repeat it - but I have to figure out how to thicken the sauce.
From: mandikaake
On Feb 23, 2006
This was very good and we didn't even use the pesto. It only took 4 1/2 hours on low with the chicken being half frozen. I would leave out 1/2 cup milk next time because the sauce was a little too runny. But all in all it had a great flavor and was SO EASY! THanks! Mandi
From: KCShell
On Nov 23, 2005
I have a crockpot that is super hot and I can never trust it. Using frozen chicken breasts did the trick! I actually cooked them according to the recipe and after 6 hours, they were beautifully moist and tender. I did not cook an additional hour, but sprinkled cheese on the chicken breasts and served with pasta. I used a dry pesto mix and was able to adjust to our family's taste. Thanks for a keeper! KCShell
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