As time goes on I think I use my slow cooker more and more. It is just so easy to prepare the recipes in advance and get on with things while dinner is cooking. Another great advantage with using a slow cooker is that the meat cuts are not quite as important because it seems like slow cooing will help tenderizes almost any cut. In this case it was a time issue. I needed to go out of town for the afternoon but did not think I would feel much like cooking when I got home. this Slow Cooker Creamy Chicken Fettuccine Recipe sounded really good and the bulk of the meal was prepared in the slow cooker. There is very little prep time with this recipe so if you’re in a hurry you can put it together quickly. I prepared the recipe as written but if you don’t like black olives or pimientos you can omit them.
The end result of this recipe was a creamy and delicious slow cooker dinner. So if you’re in a hurry or just want to try a recipe that is really good give this Slow Cooker Creamy Chicken Fettuccine Recipe a try. Enjoy
1-1/2 pounds boneless skinless chicken breasts (cut into 1 inch cubes)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1 can condense cream of chicken soup (10 3 /4 ounces)
1 can condense cream of celery soup (10 3 /4 ounces)
4 ounces American cheese (cubed)
1 can black olives (2 1/ 2 ounces sliced and drained)
1 jar pimientos (diced and drained)
1 package fettuccine
1. Place cubed chicken in a slow cooker and sprinkle with the onion powder, garlic powder, and pour the 2 cans of condensed soup over the top.
2. Cook on low for 4 to 5 hours or until chicken is no longer pink inside. (High 3 to 4 hours)
3. Add the cheese, olives and pimientos and continue cooking until the cheese is melted.
4. While the cheese is melting cook the fettuccine according to the package direction.
Serve hot over the fettuccine-serves 4-6