PESTO ALFREDO CHICKEN THIGHS (CROCK POT)

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Pesto Alfredo Chicken Thighs (Crock Pot) image

Make and share this Pesto Alfredo Chicken Thighs (Crock Pot) recipe from Food.com.

Provided by Kristiina

Categories     One Dish Meal

Time 6h

Yield 4 serving(s)

Number Of Ingredients 8

2 1/2 lbs boneless skinless chicken thighs
1/4 teaspoon black pepper
1 (3 ounce) package cream cheese, cubed
1 (10 ounce) container alfredo sauce
1/4 cup water
1 teaspoon dried basil
1 (16 ounce) package frozen mixed vegetables
3 cups fettuccine, cooked

Steps:

  • Place chicken thighs in slow cooker. Sprinkle with pepper, add cream cheese on top. In a small bowl, combine Alfredo sauce, water and basil, stirring well. Pour over chicken thighs, then pour frozen mixed veggies on top. Cover and cook on low for 6-7 hours or high for 3 to 3 1/2 hours. Serve over hot fettuccine noodles.

Nutrition Facts : Calories 601.5, Fat 20.3, SaturatedFat 7.4, Cholesterol 283.4, Sodium 378.3, Carbohydrate 38.2, Fiber 6, Sugar 1.2, Protein 65.4

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