A quick and easy crockpot meal using bottled Alfredo Sauce, frozen or jarred artichokes, and optionally, some fresh mushrooms if you like.
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- 2 cups cooked chicken cubed; See Notes!
- 2 cups frozen artichoke hearts or 1 - 15 oz can, drained; See Notes
- 2 ounces chopped pimento drained; optional, I usually leave them out
- 1 16 oz jar Alfredo Sauce
- 1 teaspoon chicken base or bouillon, though I always use Better Than Bouillon base/paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley optional
- salt and pepper to taste
- 8 ounces spaghetti cooked and drained; See notes, can use other types of pasta
Ingredients
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- Original Recipe Instructions (See my notes for what I do differently):
- Poach about a pound of chicken tenders in a little lemon and garlic seasoned water, or you can use chicken breasts or leftover chicken.
- Combine all ingredients in the crockpot; cover and cook on low for 4 to 6 hours.
- Stir in hot cooked pasta or use as a sauce for rice or pasta.
Stacy's Notes - I usually poach fresh or thawed chicken breasts or chicken tenderloins in water that I have flavored with granulated chicken bouillon, garlic powder, salt and lemon pepper. Then once the chicken is poached (it doesn't have to be cooked all the way through, just white on the outside), I add it to the crockpot, along with the bottled Alfredo sauce, and the frozen or jarred (rinsed and drained) artichoke hearts. Add the dried basil, chicken bouillon (I always have Better Than Bouillon paste on hand), and about 1/2 teaspoon of refrigerated minced garlic, and also some dried garlic powder. I usually leave out the parsley and pimento.
This cooks in my crockpot for about 4 to 4 1/2 hours on low, or 2-3 hours on high. The last time I made it, I added fresh baby bella mushrooms towards the end and let them cook in the sauce. We really liked the addition of mushrooms, so I will be doing that from now on.
We eat this over whole wheat pasta (I've done it with both spaghetti and penne) with a veggie and salad.
Enjoy!