Slow Cooker Chicken Alfredo

• 2.5 lbs (1.1 kg) boneless, skinless chicken breasts: high-protein, low-fat
• 3-5 cups low-sodium chicken broth (start with 3 & add more if need be)
• 1.5 cups unsweetened almond milk
• 1.5 cups non-fat Greek yogurt: adds creaminess and protein
• 1.5 cups reduced-fat cream cheese: lower calorie option
• 3/4 cup grated Parmesan cheese: for flavor
• 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

Add your chicken, dry seasonings, chicken broth, almond milk, minced garlic, and chopped onions into your crockpot.

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

Once cooked, use two forks to shred the chicken directly in the crockpot.

Add the uncooked pasta, frozen peas, broccoli, cream cheese, Greek yogurt, and Parmesan cheese.

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

🚨Tip: If the liquid hasn’t fully absorbed, don’t panic. Allow the pasta to cool down with the lid off; this will help the remaining liquid to be absorbed.