Creamy Crockpot Chicken Alfredo Pasta

Ingredients

• 2.5 lbs (1.1 kg) boneless, skinless chicken breasts
• 3-5 cups low-sodium chicken broth
• 1.5 cups unsweetened almond milk
• 1.5 cups non-fat Greek yogurt
• 1.5 cups reduced-fat cream cheese
• 3/4 cup grated Parmesan cheese
• 5 cloves garlic, minced
• 1.5 medium onions, finely chopped
• 1.5 tsp dried basil
• 1.5 tsp dried oregano
• 1.5 tsp black pepper or to taste
• 3/4 tsp Salt or to taste
• 1.5 lbs (675g) protein pasta noodles
• 3 cups broccoli florets
• 1.5 cups frozen peas

Method

1. 1

   Add the chicken, dried basil, dried oregano, black pepper, salt, chicken broth, almond milk, minced garlic, and chopped onions into the crockpot.

2. 2

   Cover with a lid and cook on low for 4 to 5 hours, or until the chicken is fully cooked and tender.

3. 3

   Use two forks to shred the chicken directly in the crockpot.

4. 4

   Stir in the uncooked pasta noodles, frozen peas, broccoli florets, cream cheese, Greek yogurt, and Parmesan cheese.

5. 5

   Cover with the lid and cook on high for an additional hour or until the pasta is tender and the liquid is absorbed.

6. 6

   If excess liquid remains, let the pasta rest with the lid off to allow it to thicken, then divide into portions.