Pollo Alfredo en olla de cocción lenta

Ingredientes

• 3 chicken breasts (boneless and skinless)
• 1 cup chicken broth (low sodium)
• 2 cups heavy cream
• 4 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• salt and pepper (to taste)
• 8 ounces pasta (such as penne or rotini)
• 1 1/2 cups Parmesan cheese (grated)
• 2 tablespoons fresh parsley (chopped)

Preparación

1. 1

   Prep the Chicken:: Lay your chicken breasts in the crockpot and season them with salt, pepper, and Italian seasoning. Scatter minced garlic over the top. Gently pour the chicken broth and heavy cream over the chicken. It’s fine if the chicken isn’t fully submerged.

2. 2

   Slow Cook:: Cover and cook on low for 5 hours (or on high for 2½ hours).

3. 3

   Add Penne:: After 5 hours on low (or 2½ hours on high), stir in the uncooked penne pasta. Make sure it's submerged in the liquid to cook evenly.

4. 4

   Final Cooking Phase:: Continue to cook on low for another hour or on high for about 30 minutes. Check the pasta at around the 30-minute mark to ensure it's cooking to your desired tenderness.

5. 5

   Shred and Mix:: Once the pasta is cooked, gently remove the chicken, shred it, and return it to the crockpot. Add the Parmesan cheese and stir everything together well.

6. 6

   Let it Thicken:: Let the dish sit for a few minutes after cooking. It will thicken up and the flavors will meld together beautifully.

7. 7

   Garnish and Serve:: Sprinkle with chopped parsley for a touch of color and freshness.