Slow-Cooker Chicken Alfredo
|Boneless skinless chicken breasts||3|
|Italian salad dressing||1 Cup (16 tbs)|
|Cream of chicken soup||1 Can (10 oz)|
|Cream cheese||8 Ounce, softened|
|Chicken broth||1 Cup (16 tbs)|
|Angel hair pasta||12 Ounce, cooked and drained|
Place the chicken and salad dressing in a sealable plastic bag; seal.
Marinate in the refrigerator for 8 to 10 hours.
Remove chicken and marinade to a slow cooker.
Cook on Low for 7 to 9 hours.
Remove chicken from slow cooker; shred and set aside.
Add the cream cheese, chicken broth, thyme, basil, salt and pepper to the liquid in the slow cooker, whisking well to combine.
Turn to High.
Stir in the chicken.
Cook for 5 to 10 minutes or until hot.
Serve over pasta.