Chicken Momfredo (Crockpot)

This was a new recipe for me. It is adapted from a recipe from Bread, Booze, and Bacon. I lowered the fat content by using Neufchâtel cream cheese and low-fat half and half (instead of regular cream cheese and heavy cream.)

INGREDIENTS

• 2 boneless, skinless chicken breasts, (about 1 pound)
• 2 cups low-fat half and half
• 1-2 cups chicken broth
• 4 tablespoons unsalted butter, cut into pieces
• 8 ounces Neufchâtel cream cheese, cut into pieces
• 1/2 teaspoon salt
• 1/2 teaspoon Basil
• 1/2 teaspoon oregano
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder (or more)
• 1 box (14 oz) whole wheat penne pasta, uncooked (yes, really)
• 1.5 cups broccoli flowerets, cut into small pieces
• 4 ounces shredded Parmesan cheese

INSTRUCTIONS

1. Mix the sauce in the crockpot (half and half, chicken broth, butter, cream cheese and spices.)
2. Cut the chicken breasts into large and equal pieces. Put into sauce in crockpot.
3. Cook on Low heat for 4 hours, High heat for 2 hours.
4. Remove chicken, check to be sure it is cooked (!) and then shred and return to crockpot.
5. Add broccoli, pasta and cheese. Stir to combine. Add additional chicken broth if the mixture seems dry.
6. Cook on High setting for 30 minutes, stirring once.
7. Serve with additional grated Parmesan cheese on top.

Serves: 6

NOTES

• I found this needed extra chicken broth, probably due to the whole wheat pasta.
• YES the pasta does cook through. (I was skeptical too!)
• I would probably use more veggies with this, such as sautéed onion and garlic (because why not?)
• I don’t recommend using frozen chicken breasts because you can’t be sure it will get cooked in the middle.
• This is not sauce-heavy. Adjust to taste.

Advertisement

About Deb

Wife, mom, sister, pastor, bereavement counselor, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

View all posts by Deb →