Chicken Alfredo Crockpot Slow Cooker

Chicken Alfredo Crockpot Slow Cooker


  • 28oz (1 can) whole tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 cup fresh mushrooms, sliced and quartered, or 2 small cans
  • 1 small bell pepper (any color), seeded and diced medium
  • 1 small onion, peeled and diced small
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried red pepper flakes
  • 1 teaspoon dried basil
  • 2 pounds boneless skinless chicken thighs
  • prepared pasta or cauliflower rice, for serving
  • freshly grated Parmesan cheese, for serving


  1. Place tomatoes in a large slow cooker (I used a 6 quart size)
  2. Use a small knife or fork to cut each tomato in half. Add tomato paste, bell pepper, mushrooms, onion, garlic, and herbs/spices. Stir to combine.
  3. Lay chicken thighs evenly over tomato mixture and stir to coat. Cook for 6-8 hours on low or 3-4 hours on high.
  4. Serve over pasta or rice, with a sprinkle of freshly grated Parmesan cheese.

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