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Slow-Cooker Kale and Chicken Fettuccine Alfredo Recipe

Slow-Cooker Kale and Chicken Fettuccine Alfredo
Source: Tablespoon

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Ingredients

  • 1 1/4 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 jar (16 oz) prepared Alfredo sauce
  • 12 oz kale, stemmed and sliced into 1-inch ribbons
  • 1/2 teaspoon crushed red pepper flakes
  • 10 oz fettuccine noodles
  • Freshly grated Parmesan cheese, for serving
PREP TIME
10m
COOK TIME
3h50m
TOTAL TIME
4h
YIELD
6 servings

Instructions

  • In the bottom of a 4 to 6-quart slow cooker, stir together the chicken pieces, Alfredo sauce, kale, and crushed red pepper flakes.
  • Cover and cook until the chicken is no longer pink in the center, 2 to 3 hours on High or 5 to 6 hours on Low (timing will vary based upon the size and power of your slow cooker).
  • When ready to serve, cook the fettuccini according to package directions.
  • Drain pasta, then stir immediately into the chicken Alfredo mixture.
  • Serve warm, topped with Parmesan cheese.

Dinner

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A recipe from Tablespoon

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