Crock Pot Chicken Alfredo

By spend with pennies

Ingredients

1 pound boneless skinless chicken breasts
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
4 ounces cream cheese (cubed)
1½ cups half and half
10 ounces condensed chicken broth (canned)
8 ounces penne pasta (*)
½ cup shredded Parmesan cheese
2 tablespoons butter (softened)
1 pinch ground nutmeg

Prep Time15mins
Cook Time135mins
Servings4

Instructions

Place the chicken in the bottom of a 6qt slow cooker. Season with garlic powder, onion powder, and salt.

Top with the cubes of cream cheese. In a small bowl, combine cream and broth and pour over the chicken.

Cook on high for 2 hours or on low for 3 to 4 hours or until chicken is cooked through and reaches an internal temperature of 165°F.

Transfer the chicken to a bowl and cover to keep warm. Optional: Use a hand blender to mix the liquid remaining in the slow cooker for a smoother sauce.

Add the penne to the slow cooker, cover, and cook until tender, about 20 to 25 minutes more.

While the penne is cooking, use two forks to shred the chicken. Add the chicken, along with any juices, parmesan cheese, butter, and nutmeg to the slow cooker.

Stir to combine, taste, and season with additional salt and pepper.