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Slow-Cooker Artichoke Chicken Alfredo Pasta
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Prep Time:
15 minutes
Total Time:
6 hours 35 minutes
Enhance chicken casserole with vibrant sun-dried tomatoes for intense flavor and visual appeal.
Ingredients:
  • 1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 1 can (14 oz) quartered artichokes, drained
  • 1 jar (16 oz) Alfredo pasta sauce
  • 1 cup water
  • 1/2 cup chopped sun-dried tomatoes (not in oil)
  • 3 cups uncooked medium egg noodles (5 oz)
  • 2 tablespoons shredded Parmesan cheese
Instructions:
  • Combine chicken, artichokes, pasta sauce, and water in a 3- to 4-quart slow cooker.
  • Cover and cook on the Low setting for 5 to 6 hours.
  • 25 minutes before serving, gently combine the tomatoes and dry noodles into the flavorful chicken mixture.
  • Turn up the heat to High, cover, and continue cooking for an additional 15 to 20 minutes, or until the noodles are perfectly tender. Finish off each serving with a generous sprinkle of cheese.

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