365 Days of Slow Cooking: Day 41: Chicken and Noodles Alfredo
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Sunday, March 8, 2009

Day 41: Chicken and Noodles Alfredo

1 lb boneless skinless chicken thighs, but 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 tbsp shredded parmesan cheese

1. In 3-4 quart slow cooker, mix chicken, artichokes, pasta sauce and water.
2. Cover; cook on low heat setting 5-6 hours.
3. About 25 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture.
4. Increase heat setting to high. Cover; cook 15-20 minutes longer or until noodles are tender; Sprinkle cheese over individual servings.

1 serving: Calories 480; Total fat 26 g; Cholesterol 155 mg; Sodium 950 mg; Total carbohydrate 33 g

4 stars. Great flavor. I added a can of mushrooms and we had diced roma tomatoes instead of sundried. I loved the artichokes! This reminded me of the artichoke mushroom chicken at Marie Callendars. I wish I would have left out the pasta and water and just served it over rice. It was very runny and rice would have soaked in the flavor better.


  1. That sounds really good! I'll put that on my calendar for the next week. I'll let you know what we think of it!

  2. We had this tonight. I opted to do rice instead of noodles, and while it did soak up the sauce some, I wish I had taken your suggestion about NOT adding the cup of water. It was way runny. But I really liked the flavor. (Also, it is St. Patrick's day so I added green food coloring to the alfredo sauce and the rice...it still tasted great despite my husband's dislike of the color!)