Slow-Cooker Alfredo Chicken
Roasted Broccoli with Walnuts
Ingredients
- 1 (16-oz) jar Alfredo sauce
- ½ cup low-sodium chicken broth
- 2 lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
- 1 (8-oz) pkg baby portobello mushrooms, halved
- 3 cloves garlic, minced
- 1 (6-oz) pkg baby spinach
Instructions
- Stir together Alfredo sauce and broth; pour half of mixture in a greased 5- or 6-quart slow cooker; top with chicken.
- Sprinkle chicken with salt and pepper; top with mushrooms and garlic. Pour remaining Alfredo sauce mixture over mushrooms and chicken.
- Cover and cook on LOW 5 to 7 hours or until chicken is done. Add spinach; cook just until spinach starts to wilt.
Side Dish Ingredients
- 2 (10-oz) pkg broccoli florets
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- ¼ cup walnut pieces, chopped
- ¼ tsp kosher salt
Side Dish Instructions
- Preheat oven to 450°F. Toss together broccoli, oil, and garlic on a rimmed baking sheet.
- Bake 8 to 10 minutes or until broccoli is browned; sprinkle with nuts and salt. Bake 2 minutes longer or until nuts are toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
361
|
121
|
482
|
| Fat (g) | 23 | 10 | 33 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 30 | 4 | 34 |
| Carb (g) | 5 | 5 | 10 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 711 | 106 | 817 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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