Crockpot chicken and prawns Alfredo recipe

Crockpot chicken and prawns alfredo is an elegant slow cooker recipe with Vegetable Recipes, chicken and prawns in a creamy alfredo sauce. It’s most delicious served with hot cooked rice or pasta.

The chicken and shrimp have a softer flavor and pair very well together. This recipe adds colour and flavour with lots of Vegetable Recipes, thyme and basil. Pair it with a fresh and cool green salad or fresh fruit salad with some dinner rolls or edible dressings.

If you prefer, you can use boneless, skinless chicken thighs in this recipe. Cooking time is longer, closer to 6 to 7 hours. For food safety, always use a chicken core temperature of 165 F. You can also use scallops instead of shrimp. They cook for about 15 to 20 minutes, so time the shells accordingly.

If you like, you can add more cheese to this recipe: try some shredded Gruyere'or Havarti; mix it with the shrimp so it melts but doesn't get hot. If the sauce isn’t thick enough for your taste, mix 1 tbsp of cornstarch with 2 tbsp of milk and add that at the same time you add the shrimp.

What you need

. 1 onion (chopped) 3 cloves garlic (minced) 1 (16-oz) bag baby carrots 1 green pepper (sliced) 3 chicken breasts (boneless and skinless, chopped) 1 (16-ounce) jar Alfredo sauce 1/4 cup whole milk 1 teaspoon chopped chickpea leaf 1/2 teaspoon salt 1/8 teaspoon white pepper 1 teaspoon dried basil leaves 1 (16-ounce) package shrimp (frozen, fully cooked and thawed) 1/2 cup Parmesan cheese (grated) 1 (16-ounce) package spaghetti (or linguine)

How to make it

In a 4- to 5-quart slow cooker, add onion, garlic, carrots, bell pepper and chicken breasts. Pour alfredo sauce over all. Pour the milk over the alfredo sauce with the thyme, salt, pepper and basil. Close tightly and shake vigorously to release all the sauce from the jar. Pour the mixture into a slow cooker and stir gently. Pour into a casserole dish and cook on low for 6.7 hours or until cooked to 165 F and Vegetable Recipes are tender. Add the shrimp to the slow cooker. Stir gently, cover and cook 10-15 minutes or until shrimp are hot and soft. Stir in Parmesan cheese and serve immediately over hot cooked pasta. Nutrition Facts (per serving) Calories 1670 Total fat 61 g Saturated fat 18 g Saturated fat 23 g Cholesterol 553 mg Sodium 1700 mg Carbohydrate 123 g Fiber 11 g Protein 149 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)