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Slow-Cooker Artichoke Chicken Alfredo Pasta

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By Betty Crocker Kitchens
Updated Sep 9, 2019
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Sun-dried tomatoes add color and rich flavor to a slow-cooked chicken casserole.

Slow-Cooker Artichoke Chicken Alfredo Pasta

  • Prep Time 15 min
  • Total 6 hr 35 min
  • Servings 5
  • Ingredients 7
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Ingredients

  • 1 lb boneless skinless chicken thighs, cut 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 tablespoons shredded Parmesan cheese

Instructions

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

Nutrition

630 Calories
38g Total Fat
34g Protein
36g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
630
Calories from Fat
340
Total Fat
38g
59%
Saturated Fat
20g
98%
Trans Fat
1 1/2g
Cholesterol
170mg
57%
Sodium
830mg
35%
Potassium
730mg
21%
Total Carbohydrate
36g
12%
Dietary Fiber
6g
23%
Sugars
4g
Protein
34g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
8%
8%
Calcium
35%
35%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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