- 1 pound boneless skinless chicken breasts
- 2 and 3/4 cups chicken broth, separated
- 1 teaspoon minced garlic
- 1/2 teaspoon lemon pepper seasoning (I use Mrs. Dash chicken seasonings)
- 1/2 teaspoon freshly ground pepper
- 1 container (14.5 ounces) Prego Homestyle Alfredo sauce or Prego Roasted Garlic Parmesan Alfredo Sauce
- 2 cups uncooked rigatoni pasta*
- 1 tablespoon cornstarch + 1 tablespoon water
- 1 and 1/2 cups chopped broccoli
- 1/4 cup freshly grated Parmesan cheese
- Optional: salt, red pepper flakes, fresh chopped parsley
- Spray the slow cooker with nonstick spray.
- Remove any fat from the chicken breasts and cut into large pieces. Place the pieces of chicken breast in the crockpot and cover with 1 cup of chicken broth.
- Place on low for 5-7 hours or high for 3-5 hours. The chicken should be completely cooked through.
- Drain the chicken breasts and shred in the crockpot with 2 forks.
- Add remaining 1 and 3/4 cups chicken broth, minced garlic, lemon pepper seasoning, ground pepper, jar of Alfredo sauce, and uncooked pasta to the crockpot. Stir well.
- In a small cup, stir together the cornstarch and water with a fork until smooth. Pour into the mixture and stir.
- Chop the broccoli into fairly small pieces. Place the chopped broccoli evenly on top of the mixture (Do not stir in. This will give the broccoli a “steamed effect” by placing it on top).
- Cover and cook on high for 45 minutes to an hour or until the pasta is completely cooked through and the broccoli is crisp tender. (Watch carefully – every slow cooker is different!! Mine took exactly 45 minutes — the pasta was al dente and the broccoli crisp tender. However, yours may take longer or cook much faster so keep on eye on it!)
- Remove the lid and stir in the Parmesan cheese (add more to personal preference) and all optional seasonings. I generally add more pepper, salt, a sprinkle of red pepper flakes (a nice touch of heat and flavor) and freshly chopped parsley.
- Enjoy immediately.
*Cooking time and the liquid absorbed could vary depending on the pasta you use so I recommend sticking to regular rigatoni pasta. This recipe has not been tested with other forms of pasta (wheat or gluten free) so I can’t vouch for them working in this recipe. For other forms of pasta, cook separately and omit the additional chicken broth