Easy Crockpot Chicken Alfredo

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In a six quart slow cooker, add the following:

 2 T Extra Virgin Olive Oil (grease it)

4-6 Chicken Breasts

1 (16.9 oz) Jar Alfredo Sauce

Fill the empty jar full of water, screw the lid on, shake it and then pour the water into the crock. Add the lid and cook on LOW 6-7 hours, or HIGH 3-4 hours (I cook it a little longer when using frozen chicken.

When the time is up/chicken is done, remove the chicken and set aside on a cutting board. Add a full pound of pasta, I use Whole Wheat Penne. Push the pasta down so it is below the "water line". Chunk the chicken to your desired size, can salt and pepper to taste, then add to the slow cooker and put the lid on. Continue to cook for one hour stirring every 15-20 minutes. Occasionally an additional half cup of hot water is needed to keep the sauce the right consistency. I suggest to serve with garlic bread and a green salad.

* If it's too runny, leave the lid off for a while and stir every few minutes, this will evaporate any extra liquid. If the pasta hasn't set up, you may need to add more water, stir, put your lid back on and check it again in 15 minutes... this is the basics to cooking pasta in a Slow Cooker.*