Go Back

Pesto Alfredo Chicken Thighs

Print
Course: Main Course
Cuisine: Italian
Keyword: fettuccine, pasta, slow cooker
Prep Time: 10 minutes
Cook Time: 3 hours

Equipment

  • slow cooker

Ingredients

  • 2 1/2 lbs chicken thighs boneless & skinless
  • 1/4 tsp black pepper
  • 1 3- oz package cream cheese cubed
  • 1 10- oz container fresh alfredo sauce
  • 1/4 cup water
  • 1 tsp dried basil or 1 tbsp fresh basil
  • 1 16- oz package mixed frozen veggies broccoli, cauliflower and carrots mix
  • 3 cups cooked fettuccine noodles

Instructions

  • Place chicken thighs in slow cooker. Sprinkle with pepper, add cream cheese on top. In a small bowl, combine Alfredo sauce, water and basil, stirring well. Pour over chicken thighs, then pour frozen mixed veggies on top.
  • Cover and cook on low for 6-7 hours or high for 3 to 3 1/2 hours.
  • Serve over hot fettuccine noodles.