Tired of takeout? Craving that creamy, dreamy Olive Garden Chicken Alfredo but don't want the hassle or the hefty price tag? Then get ready to be amazed! This recipe brings the restaurant experience right to your kitchen, all thanks to the magic of your slow cooker. It's a delicious, easy recipe perfect for busy weeknights, and a fantastic addition to your collection of healthy meals and quick dinner ideas. Get ready for homemade cooking at its finest!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (10 oz) can condensed cream of chicken soup
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup milk
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1 lb fettuccine pasta (or your favorite pasta shape)
- Fresh parsley, for garnish (optional)
Instructions:
Getting Started:
- Place the chicken breasts in the bottom of your slow cooker. Drizzle with olive oil.
- In a skillet, sauté the chopped onion and minced garlic until softened. This adds a deeper flavor to your sauce.
Slow Cooking the Sauce:
- Pour the sautéed onion and garlic mixture over the chicken in the slow cooker.
- Add the cream of mushroom soup, cream of chicken soup, heavy cream, Parmesan cheese, milk, basil, oregano, salt, and pepper. Stir gently to combine all ingredients.
Cooking the Chicken and Pasta:
- Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- While the chicken is cooking, cook your fettuccine according to package directions.
Combining and Serving:
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to combine with the sauce.
- Drain the cooked pasta and add it to the slow cooker. Gently toss to coat everything in the creamy Alfredo sauce.
- Serve immediately, garnished with fresh parsley if desired.
Tips for the Best Crockpot Chicken Alfredo:
- For an even richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
- If you prefer a thinner sauce, add a little more milk or heavy cream.
- Don't overcook the chicken or it will become dry. Check for doneness around the 6-hour mark if using the low setting.
- Feel free to add other vegetables, such as spinach or mushrooms, during the last 30 minutes of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Alfredo: Add a pinch of red pepper flakes to the sauce for a little kick.
- Vegetable Alfredo: Add your favorite vegetables like broccoli, peas, or carrots along with the chicken.
- Shrimp Alfredo: Substitute cooked shrimp for the chicken.
Nutritional Information (per serving, approximate):
Calories: Approximately 500-600 (depending on serving size and ingredients used)
This delicious Olive Garden copycat recipe is a testament to the ease and deliciousness of homemade cooking. It's a perfect example of a healthy meal that doesn't compromise on flavor. Enjoy this quick dinner idea that's sure to become a family favorite! From easy recipes to the best recipes, this one hits the mark every time.