Best Fettuccini Alfredo Crock Pot Style Recipes

CROCK POT CHICKEN ALFREDO

Crock Pot Chicken Alfredo image

Crock Pot Chicken Alfredo is easy to make and delicious. You can enjoy Crock Pot Chicken Fettuccine Alfredo any day of the week thanks to the slow cooker!

Provided by Eating on a Dime

Time 6h10m

Number Of Ingredients 5

Ingredients

2 cans Cream of Chicken Soup (you can also try our homemade version)
1 Italian Dressing Mix
8 oz Cream Cheese
2 cups Water
4-6 Chicken Breasts

Steps:

Place the chicken in the bottom of the crock pot.
Pour all the other ingredients on top.
Cook on low for 6 - 8 hours or on high 3-4 hours.
Stir the sauce and serve over fettucini noodles. We liked the chicken shredded and mixed in with the sauce.

Nutrition Facts : Calories 429 kcal, Carbohydrate 12 g, Protein 38 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 149 mg, Sodium 1313 mg, Sugar 2 g, ServingSize 1 serving

FETTUCCINI ALFREDO--CROCK-POT STYLE!

Fettuccini Alfredo--Crock-Pot Style! image

You NEED a 3QT or 5QT Crock-Pot to pull this one off. I omitted as much fat as I could and also salt, since the condensed soup has enough. Next time, Im going to omit spinich and add frozen broccoli and cauliflower as a time saver.

Provided by Heather England

Categories Chicken

Time 4h50m

Number Of Ingredients 25

Ingredients

1 1/2 lb chicken breasts, boneless and skinless-bite sized bits
2-8oz pkg cream cheese - chunked
2 pkg cremini mushrooms (cut into thirds)
2 stick butter - chunked
1 1/2 c parmesan cheese, plus extra for garnish
1 1/2 c whole milk
1 pkg fettuccini
1/2 tsp pepper
1/2 tsp salt
1/2 tsp garlic powder
ORIGINAL RECIPE FROM CROCK-POT ABOVE
5 lb chicken breasts, boneless and skinless--bite sized
2 pkg low-fat cream cheese-chunked
1 can(s) cream of mushroom soup
1 can(s) cream of onion soup
2 c 1/2% milk
1 pkg spinach, frozen (thawed & drained)
2 pkg regular sliced button mushrooms (fresh)
1 c parmesan cheese, fat-free
3 stick low-fat butter
2 pkg fettuccini
1 tsp pepper
1 tsp mrs. dash
1 Tbsp diced fresh garlic (from the jar is ok)
MY VARIATION ABOVE

Steps:

1. Coat inside of a 3QT crock-pot with non-stick spray. Arrange chicken in single layer in the bottom. Top with mushrooms then sprinkle salt, pepper and garlic powder on top. Stir together cream cheese, butter, parmesan and milk in a medium saucepan over medium heat-whisking constantly till smooth and heated. Pour over mushrooms-cook 4-5 h. on low, 2-21/2 on high. Cook fettuccini in salted boiling water to package directions, drain well and add to alfredo sauce. Garnish with Parmesan cheese.
2. Coat inside of a 5QT Crock-Pot with non-stick cooking spray and toss in chunked chicken bits. Turn Crock pot on low. Chuck in the mushrooms and top with Mrs. Dash, pepper, and fresh garlic. Top with lid and turn attention to a LARGE saucepan on medium heat. Stir together cream cheese and butter till soft and slightly melted, add whole 8oz can of parmesan cheese and stir (it'll look chunky) stir in both cans of soup. SLOWLY add in milk while whisking. (Sauce will be thick!) Bring sauce JUST to a boil, then immediately take it off the heat. Squeeze spinich dry and string it over the mushrooms. SLOWLY pour sauce over the spinich and cover. Cook 4-5 hours, stiring every now and again if you can to break apart chicken chunks. Serve sauce over pasta.

SLOW COOKER ITALIAN CHICKEN ALFREDO

Slow Cooker Italian Chicken Alfredo image

I came up with this recipe with ingredients on hand and it instantly became a family favorite! You can even make it using low sodium/fat free/reduced fat ingredients and it still has a wonderful flavor!

Provided by TLSmith

Categories World Cuisine Recipes European Italian

Time 5h20m

Yield 4

Number Of Ingredients 10

Ingredients

cooking spray
4 (4 ounce) skinless, boneless chicken breast halves
¼ cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley

Steps:

Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

Nutrition Facts : Calories 618.5 calories, Carbohydrate 53.2 g, Cholesterol 133.6 mg, Fat 26.3 g, Fiber 2.6 g, Protein 40.2 g, SaturatedFat 14.1 g, Sodium 1673.5 mg, Sugar 5.1 g

SLOW COOKER VEGETABLE FETTUCCINE ALFREDO

Slow Cooker Vegetable Fettuccine Alfredo image

Make and share this Slow Cooker Vegetable Fettuccine Alfredo recipe from Food.com.

Provided by Chef Regina V. Smith

Categories Beginner Cook

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons butter
2 medium zucchini, sliced in 1/4 inch thick rounds
2 carrots, thinly sliced
1/2 cup button mushroom
1 stalk fresh broccoli, cut in 1-inch pieces
4 green onions, chopped
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup fresh parmesan cheese, grated
12 ounces fettuccine pasta
1 cup pre-shredded mozzarella cheese
1 cup cream
2 egg yolks

Steps:

Rub the walls of the slow cooker with the butter.
Place zucchini, carrots, broccoli, mushroons, green onions, garlic, seasonings and parmesan cheese into the slow cooker. Cover and cook on high for 2 hours.
Just prior to serving time, cook the fettucine to "al dente". Drain.
Add cooked fettucine, mozerella, cream and eggs yolks to the slow cooker. Stir gently to blend all ingredients. Replace cover on the slow cooker and continue to heat for 10 to 15 minutes.
Serve.