Slow Cooker Saucy Chicken and Pasta
Tender, fall-apart chicken cooked in both spaghetti sauce and alfredo sauce; delicious and creamy, just how a sauce should be. The pasta is cooked right in the crock pot, so no extra dishes to do. Yay!
Yield: 8
Calories: 330kcal
Materials
- 23.9 oz. jar spaghetti sauce (or marinara)
- 16 oz. jar alfredo sauce
- 1/2 cup water
- 1 cup grated Parmesan cheese
- 1 Tbsp. each: Italian seasoning and crushed red peppers
- 3 skinless, boneless chicken breasts
- salt, black pepper, garlic powder to taste
- 8 oz. uncooked pasta (such as Ziti or Penne)
- Optional: 1-2 cups shredded mozzarella to top
Instructions
- Line your crock pot if you use liners.
- Pour in the spaghetti sauce, alfredo sauce, water, Parmesan, Italian seasoning, and red peppers. Stir.
- Season both sides of the chicken with salt, pepper, and garlic powder. Push the chicken into the sauce, so that the chicken is coated on both sides with the sauce.
- Cover. Cook on HIGH for 4 hours. Shred chicken. Add 8 - 12 oz. of uncooked pasta to the mix. (The less pasta, the more sauce there will be.) Cover and cook on LOW for 30 - 45 minutes, or until pasta is done.
- Optional: add 1 - 2 cups shredded mozzarella on top when you add the pasta. Serving suggestion: serve with side salad and bread sticks. Enjoy!
Nutrition
Calories: 330kcal | Carbohydrates: 30g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1053mg | Potassium: 502mg | Fiber: 2g | Sugar: 5g | Vitamin A: 498IU | Vitamin C: 6mg | Calcium: 141mg | Iron: 2mg