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Chili-Cheese Chicken Alfredo

4 star rating
 

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Submitted by: Shakasweeper

 

This slow cooker recipe combines Italian and Mexican cuisines by using Alfredo sauce, chili beans, and Mexican cheese. Serve over pasta, noodles, or even rice.
 

Ingredients

  • 1 lb. to 1 1/2 lb. boneless, skinless chicken breasts or tenders, cut into bite-sized pieces
  • 1 (16 oz.) jar Alfredo sauce
  • 1 (14.5 oz.) can petite-diced tomatoes, drained
  • 1 (16 oz.) can chili beans in mild sauce
  • 1 cup diced onion
  • 4 slices ready-to-serve bacon, chopped
  • 1 teaspoon dried, crushed basil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 cup shredded Mexican cheese blend
  • 6 to 8 cups cooked long pasta or egg noodles, drained
  • 3-4 teaspoons chopped parsley for garnish, if desired

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Method

1. Place first 10 ingredients into a 4-5 quart slow cooker and stir well. 2. Cover, and cook on LOW for 6 to 8 hours, or until chicken is tender. 3. To serve, place an equal amount of the cooked and drained pasta or egg noodles onto individual serving plates or shallow bowls. Spoon over with chicken mixture. Top each serving with 1/2 teaspoon chopped parsley for garnish, if desired. Serve warm.

 

Notes: This is a great crock pot dinner! Two favorites--chili and chicken alfredo--blend to make a delicious, easy dish! You can substitute diced tomatoes that are flavored with garlic/Italian herbs or with green chilies, depending on which way you want to sway the flavors. Also, you can substitute 6-cheese Italian blend for the Mexican cheese blend if you want to add a little more Italian pizzazz!

 

Number of Servings: 6 to 8

 

Submitted by: Shakasweeper ()

 

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