Crockpot Alfredo Chicken
Perfectly tender chicken, rich creamy sauce, and green with practically no work on your part
Ingredients
Scale
- 2 teaspoons olive oil
- 3–4 large cloves garlic, minced
- 8 oz reduced fat cream cheese
- 3/4 cup unsweetened almond milk
- 1/3 cup white wine (optional, otherwise sub more almond milk)
- 1/3 cup freshly grated parmesan cheese (+ extra for serving, if desired)
- salt & pepper
- 3 large chicken breasts
- 1/2 cup nonfat plain Greek yogurt
- 1 tablespoon cornstarch
- steamed broccoli, for serving
- freshly chopped parsley, for serving
Instructions
- To make the alfredo sauce, coat a medium sauce pan with olive oil over medium heat. Add garlic and cook until fragrant, about 3 minutes. Add cream cheese, milk, wine, and parmesan cheese. Whisk constantly until well combined. Add a pinch each salt and pepper.
- Place chicken at the bottom of your slow cooker. Cover with sauce. Cook on low for 5-6 hours.
- In a small bowl, whisk together Greek yogurt and cornstarch. Let stand for 5 minutes. Remove chicken and shred. Return shredded chicken to sauce. Add Greek yogurt / cornstarch mixture and stir to combine. Serve immediately with steamed broccoli, fresh parsley and extra parmesan cheese if desired. Leftovers can be stored in an airtight container in the refrigerator for 5-7 days.
Find it online: https://www.theleangreenbean.com/crockpot-chicken-alfredo/
