Crocktober Alfredo
by Kelli Bowen
Oh, October…bring that big, beautiful crockpot over here. Last week I was asking around to the mom group and getting some crockpot recipes. My girlfriends did not disappoint.
One particularly easy-looking chicken Alfredo recipe, I put on the calendar.
Easiest Chicken Alfredo
- Chicken breasts 2-3
- 2 cans of chicken broth
- Italian seasoning
- 2 blocks cream cheese
- Bag of egg noodles
- Shredded Parmesan or Romano
Set the crockpot on low and leave it there until you’re scooping the leftovers out at the end of the day.
Place chicken, Italian seasoning, and broth in the crockpot for the day (I did 7-8 hours). Remove the chicken, shred on a plate, set aside. Drop the two blocks into the crockpot broth and leave covered for 10 minutes. Then whisk: it’ll be runny, but trust the process.
Bring a pot of salted water to a rolling boil, add the bag of egg noodles, and boil for 3 minutes. You don’t want them done, just started. Drain.
Put the strained noodles and the shredded chicken in the crockpot and stir. Give it 20-30 minutes, thoroughly mixing to get everything covered, and the sauce will thicken.
Once you get to the point you can’t wait any longer, or 30 minutes, enjoy!
Sprinkling shredded Parmesan when ready to serve is a necessity in my and Miss E’s opinion.
I give it an A for ease and it turned out better than I expected: will cook again. Hubby declared it was aight, and had seconds. Our children like things depending on how the wind blows that day. Miss E, in full teenage fashion, declared it was *best flat voice* “fine” as she was refilling her bowl.
If you want a comfort-food win that’s stupid simple, TRY this…I dare you.
Kelli, a North Dakota girl through and through, has made her home from the eastern prairies to the western badlands with her supportive Hubby, two daughters, and ever-growing menagerie accompanying her along the way.