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