|Lighten up Crock Pot Chicken Alfredo|
A wonderful change up to a classic favorite. I've added my own twist to make this easier on the waist, but still tasty. It doesn't take a lot of effort to lighten up this dish with some common sense alternatives. It has a richer, creamer taste than I could have imagined. Best of all it's all prepared in a crock pot which is my favorite way to prepare a dish. You could use chicken breast but I prefer to use the more economical cuts of meet. TIP: Once you removed the skin from the meat boil the pieces for the broth which can be used to make treats for the pets.
4 Lbs Chicken Legs and Thighs with skin removed
3 Cups Water
2 Garlic Cloves minced
3 Tbs Italian Seasoning (see below)
1 8 oz pkg Fat Free Cream Cheese
1/4 Cup Flour
1/2 Cup Water
Egg Noodles (see below)
Place chicken with skins removed in crock pot and add minced garlic. Cook for four hours or until meat easily pulls away from bones. Once cooked remove from pan and shred chicken with two forks. Return chicken to broth and add seasoning with cream cheese. Stir constantly until cream cheese is completely blended. Whisk together flour with cold water until smooth. Add flour to chicken until evenly mixed. Cover and let cook uncovered for thirty minutes allowing to thicken. Serve over homemade egg noodles, or prepare one 16oz package or egg noodles per directions.
1 1/2 Cup Flour + 3 Tbs
1/2 Tsp Salt
2 Tsp Baking Powder
Whip eggs and stir in remaining ingredients mixing thoroughly. Turn dough onto floured surface and roll to a 1/4 in thickness. Allow dough to dry approximately 30 minutes to make it easier to cut. Slice into 1/2 inch by 3 inch strips and drop into boiling water for 10 minutes. Drain, but do not rinse.
2 Tbs Parsley
1/2 Tbs Oregano
1 Tbs Basil
1/2 Tsp Thyme
1 Tbs Onion Powder
1 Tbs Garlic Powder
Mix all ingredients and store in a sealed container. Use for any dish you want to add a little Italian zing to. My husband likes to add it to oil, vinegar and Worcestershire and use it as a marinade for pork.