Ingredients Jump to Instructions ↓

  1. 1 onion, chopped

  2. 3 cloves garlic, minced

  3. 1 (16-ounce) bag baby carrots

  4. 1 green bell pepper, sliced

  5. 3 boneless, skinless chicken breasts, cut into pieces

  6. 1 (16-ounce) jar Alfredo sauce

  7. 3 tablespoons milk

  8. 1/2 teaspoon dried thyme leaves

  9. 1/2 teaspoon salt

  10. 1/8 teaspoon white pepper

  11. 1/2 teaspoon dried basil leaves

  12. 1 (10-ounce) package frozen fully cooked shrimp, thawed

  13. 1/2 cup grated Parmesan cheese

  14. 1 (12-ounce) package pasta

Instructions Jump to Ingredients ↑

  1. In 4-5 quart slow cooker, combine onion, garlic, carrots, bell pepper, and chicken breasts. Pour Alfredo sauce over all. Pour milk into Alfredo sauce jar along with the thyme, salt, pepper, and basil;, close tightly, and shake vigorously to get all of the sauce. Pour this into the slow cooker and stir gently. Cover and cook on low for 6-7 hours or until chicken is cooked and vegetables are tender. Add shrimp to slow cooker. Stir, cover, and cook for 10-15 minutes or until shrimp are hot. Stir in Parmesan cheese and serve over hot cooked pasta. Serves 4


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