Servings: 6 people
Calories: 534kcal
Equipment
- 1 Crockpot
- 1 Knife
- 1 Cutting Board
- 1 Measuring Cup
- 1 Spoon
- 1 Air Fryer (to make garlic bread!)
Ingredients
- 2 Good size Chicken breasts
- Salt pepper, garlic (or SPG Tri-O seasoning)
- Onion powder
- Red pepper flakes
- 1 Jar Favorite Alfredo sauce
- 1 Bag Shelf-stable sun-dried tomatoes not the oil-packed kind
- Milk enough to fill the empty Alfredo jar halfway
- 1 lb Pasta angel hair recommended
- A few handfuls fresh baby spinach
- 1/2 Cup Parmesan cheese
- Garlic bread for air fryer
Instructions
- Place chicken breasts in the crockpot. Season with salt, pepper, garlic (or SPG Tri-O seasoning), onion powder, and red pepper flakes.
- Pour the full jar of Alfredo sauce over the chicken.
- Fill the empty Alfredo jar halfway with milk, close the lid, shake well, then pour into the crockpot.
- Add sun-dried tomatoes.
- Cover and cook on low for 4-6 hours, or until chicken reaches 165°F internal temperature.
- Meanwhile, boil pasta according to package directions.
- Once chicken is done, remove it from the crockpot and dice or shred it.
- Add the diced or shredded chicken back into the crockpot along with the spinach and Parmesan cheese. Mix everything together.
- Cover and cook another 15-20 minutes to melt everything together.
- Serve over pasta with garlic bread made in the air fryer
Video
Nutrition
Calories: 534kcal | Carbohydrates: 59g | Protein: 31g
Tried this recipe?Let us know how it was!
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