Fettuccini Alfredo Crock Pot Style Recipes

Steps:

• 1. Coat inside of a 3QT crock-pot with non-stick spray. Arrange chicken in single layer in the bottom. Top with mushrooms then sprinkle salt, pepper and garlic powder on top. Stir together cream cheese, butter, parmesan and milk in a medium saucepan over medium heat-whisking constantly till smooth and heated. Pour over mushrooms-cook 4-5 h. on low, 2-21/2 on high. Cook fettuccini in salted boiling water to package directions, drain well and add to alfredo sauce. Garnish with Parmesan cheese.
• 2. Coat inside of a 5QT Crock-Pot with non-stick cooking spray and toss in chunked chicken bits. Turn Crock pot on low. Chuck in the mushrooms and top with Mrs. Dash, pepper, and fresh garlic. Top with lid and turn attention to a LARGE saucepan on medium heat. Stir together cream cheese and butter till soft and slightly melted, add whole 8oz can of parmesan cheese and stir (it'll look chunky) stir in both cans of soup. SLOWLY add in milk while whisking. (Sauce will be thick!) Bring sauce JUST to a boil, then immediately take it off the heat. Squeeze spinich dry and string it over the mushrooms. SLOWLY pour sauce over the spinich and cover. Cook 4-5 hours, stiring every now and again if you can to break apart chicken chunks. Serve sauce over pasta.

Steps:

• Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
• After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

Steps:

• Rub the walls of the slow cooker with the butter.
• Place zucchini, carrots, broccoli, mushroons, green onions, garlic, seasonings and parmesan cheese into the slow cooker. Cover and cook on high for 2 hours.
• Just prior to serving time, cook the fettucine to "al dente". Drain.
• Add cooked fettucine, mozerella, cream and eggs yolks to the slow cooker. Stir gently to blend all ingredients. Replace cover on the slow cooker and continue to heat for 10 to 15 minutes.
• Serve.