Slow Cooker Italian Chicken Alfredo

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  • 4 (4 ounce) skinless, boneless chicken breast halves
  • 1/4 cup(s) water
  • 1 package(s) package dry Italian-style salad dressing mix
  • 1 clove(s) garlic pressed
  • 1 package(s) cream cheese softened
  • 1 can(s) condensed cream of chicken soup
  • 1 can(s) (4.5 oz) chopped canned mushrooms
  • 1 package(s) spaghetti
  • 1 tablespoon(s) chopped fresh parsley


  1. Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.

  2. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour
  3. .
  4. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

  5. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.
April 2013

This recipe is a personal recipe added by sdwoodfin and has not been tested or endorsed by MyRecipes.

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