Slow Cooker Italian Chicken Alfredo

• Meat

  • 2 lbs Chicken breasts, boneless skinless
  • 1/2 tsp Poultry seasoning

• Produce

  • 2 tsp Basil
  • 1 Basil, fresh
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 1 tsp Oregano, dried
  • 2 tsp Parsley, dried

• Canned Goods

  • 2 1/2 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 box Pasta

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/4 tsp Paprika
  • 1/4 tsp Pepper
  • 1 1/2 tsp Salt

• Dairy

  • 8 oz Cream cheese
  • 1 1/2 cups Milk

Found on togetherasfamily.com

Description

Ingredients

• 2 1/2 cups low-sodium chicken broth
• 1 1/2 cups milk
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 teaspoons basil
• 2 teaspoons onion powder
• 2 teaspoons dried parsley
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon paprika
• 8 ounces cream cheese, cubed
• 2 pounds boneless, skinless chicken breasts (about 4 chicken breasts)
• 1 box (16 oz) pasta, like penne or rigatoni
• Fresh basil for garnish, optional

Directions

• In a medium saucepan, combine together the broth, milk, flour, salt, pepper, oregano, basil, onion powder, parsley, garlic powder, poultry seasoning and paprika. Bring the mixture to a simmer/low boil over medium heat, whisking constantly. Cook until large bubbles pop at the surface and the mixture has thickened.
• Take off the heat and add the cream cheese; let it sit for a minute or two before stirring until the cream cheese is melted and can be easily mixed into sauce.
• Place the chicken in the slow cooker and pour the cream cheese sauce over it. Let cook on low for 5-7 hours. The chicken should just fall apart and be easy to shred with two forks.
• Shred chicken and mix back into the cream sauce. Let warm in the slow cooker while you make the pasta, according to box instructions. Serve over pasta.