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 (12-oz) pkg broccoli florets
- 1½ Tbsp olive oil
- ½ tsp salt
- 1 cup walnuts, coarsely chopped
Side Dish Instructions
- Preheat oven to 425°F.
- Toss broccoli with oil on a greased rimmed baking sheet. Season with salt and desired amount of pepper.
- Bake 15 minutes or until browned and tender, adding nuts during last 2 minutes of baking.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
361
|
170
|
531
|
| Fat (g) | 23 | 14 | 37 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 30 | 6 | 36 |
| Carb (g) | 5 | 8 | 13 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 711 | 224 | 935 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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