Slow Cooker Chicken Alfredo

• Meat

  • 2 Chicken breasts, large

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1/2 lb Penne pasta

• Baking & Spices

  • 1 Kosher salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 1/2 cups Heavy cream
  • 2 cups Parmesan cheese

• Liquids

  • 1/4 cup Water, HOT

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Ingredients

• 2 large chicken breasts, about 1 pound total
• 1 1/2 cups of heavy cream
• 2 cups of low sodium chicken broth
• 2 tablespoons of olive oil
• 2 cups of finely shredded parmesan cheese, 4 oz
• 1/2 pound of uncooked penne pasta, about 2 1/2 cups measured
• 1/4 cup to 1/2 a cup of hot water
• kosher salt and black pepper

Directions

• Add chicken breasts, heavy cream, chicken broth, olive oil and one teaspoon of salt to slow cooker.
• Cook on low for about four hours, until chicken has reached 165 degrees.
• Remove chicken from slow cooker and set aside to cool and shred.
• Stir in 1/4 cup of hot water and penne pasta, cover and cook on high for about 30 minutes. Just until pasta is tender.
• Once pasta is tender, stir in parmesan cheese, shredded chicken and additional salt and black pepper to taste.
• Thin sauce with additional hot water, only if needed.