Alright, let’s get this straight. We’re gonna make some chicken thingy, Alfredo, they call it. Sounds fancy, but it ain’t. It’s just chicken and some creamy stuff, real easy.
First off, you gotta get your chicken. Don’t matter much what kind, just get some. I like them boneless, skinless ones, easier to deal with. You cut ’em up into bite-sized pieces. Don’t gotta be perfect, just small enough to fit in your mouth, you know?
- Chicken, cut up
- Cream cheese, the whole block
- Heavy cream, the thick kind
- Parmesan cheese, the grated stuff in the green can
- Garlic, a few cloves, chopped up
- Some chicken broth, the watery stuff
- Butter, a good chunk
- Salt and pepper, gotta have that
- And noodles, them flat ones, fettuccine they call ’em.
Now, you take a pan, a big one, and put some butter in it. Melt that butter down, then throw in the chicken. You wanna cook it a bit, get it kinda brown on the outside. Don’t gotta cook it all the way through, just get some color on it. They call it “searing,” sounds important, but it ain’t. Just browning.
Once that chicken’s browned, you dump it in your slow cooker. You know, that pot that cooks stuff real slow? Yeah, that one. Throw in some garlic, too. I like a lot of garlic, keeps the vampires away, they say. Then pour in some chicken broth, just enough to cover the bottom. And a chunk of butter, too. Butter makes everything better, right?
Now, you put the lid on that slow cooker and let it do its thing. Turn it on low, real low, and let it cook for a good long while. Four or five hours, maybe. You want that chicken to be real tender, fall-apart tender. That’s the key.
After a few hours, that chicken should be cooked through. Take it out and shred it up. You can use two forks, just pull it apart. It should be real easy. Set that chicken aside for now.
Now comes the creamy part. Pour that heavy cream into the slow cooker, right into the juice that’s left from the chicken. Then, you take that cream cheese, the whole block, and cut it up into little pieces. Toss them in with the cream. And then, the Parmesan cheese, the grated stuff. Dump that in too.
Now, you gotta stir it all up. Stir it real good, till everything’s melted and smooth. That cream cheese, it’s what makes it real thick and creamy. Some folks use yogurt or milk, but cream cheese is the best, trust me. It don’t curdle up like that other stuff.
Once it’s all smooth and creamy, you put that shredded chicken back in. Stir it all up again, get that chicken all coated in that creamy sauce. Let it cook for a little bit longer, just to heat everything through. Maybe half an hour, maybe less. Just until it’s nice and hot.
While that’s warming up, you gotta cook your noodles. Get a big pot of water, boil it up, and throw in those flat noodles. Cook ’em till they’re soft, not too mushy, though. Then drain ’em and dump ’em right into the slow cooker with the chicken and the creamy sauce.
Mix it all up real good. You want every noodle coated in that creamy goodness. And that’s it. Slow cooker chicken alfredo, done and done. It ain’t rocket science, just good, plain cooking.
Now, you can add some other stuff if you want. Some folks like broccoli in it, or mushrooms. I say, keep it simple. Chicken, noodles, and creamy sauce. That’s all you need. And don’t forget the salt and pepper. Gotta have that.
This chicken Alfredo, it’s good for a big family, or for leftovers. It fills you up, keeps you warm. And it ain’t hard to make, even for an old lady like me. So go on, give it a try. You won’t be disappointed.
And remember, don’t fret too much about the details. Cooking ain’t about being perfect, it’s about feeding folks, making them happy. So don’t be scared, just get in the kitchen and cook. That’s all there is to it.
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