Slow Cooker Italian Chicken Alfredo

Very easy to make when you follow the instructions. The only change I made was to replace salt with "NO SALT" for health reasons

This is very easy and very good. I put mine over rice and added some veggies last minute.

I have made something very similar to this recipe in the past and have served it over rice or pasta with a side salad. Very easy and delicious. I used boneless skinless chicken thighs and skinless chicken legs, they came out so tender and juicy. I substituted a can of cream of mushroom soup for the cream of chicken soup and omitted the can of mushrooms because I did not have any on hand. Definitely will make this again!

New favorite and I'm married to an old school Italian :) fused this with the alfredo sauce recipe as listed in the non cream cheese based one from another popular post. Prepared the chicken as mentioned here and then threw in the other sauce four the last hour before serving.

I was in a pinch for time so I cooked on high for approximately 3 hrs. I had 2 chicken breasts which I cut thinly and cubed, each breast was then quick cooked with about 1 T of already minced garlic (each breast). Added the juices to the pot, I poured the cream of chicken, dry Italian dressing mix (premixed w/ the water) poured that on top of everything and cooked on high for 2 hrs. Taste tested and found it to be a bit salty but smelling nice and garlicky so I took some of the juice out and added it to the cream cheese (only had about 3.5-4 oz) and mixed until creamy smooth. Poured that in w/ the remaining chicken. I also added about 1/2 c of water. at the end of 3 hrs I cooked up some linguine and it came out awesome!! Hubby loved it and he's kinda picky eater, wasn't salty at all at the end, very garlicky and this recipe is a keeper as I will make it more!!! Thank you for posting this!!