1 1/4 pounds boneless, skinless chicken thighs
1 onion, chopped
1/2 cup roasted red bell pepper strips
16 ounce jar alfredo sauce
3 cups frozen broccoli
9 ounce package refrigerated fettuccine, cooked and drained
3 tablespoons grated Parmesan cheese
In a 4 quart crockpot, place chicken, onions and red bell pepper. Pour alfredo sauce over. Cover crockpot and cook on low for 5 to 6 hours. Thaw and drain broccoli and add to crockpot. Stir, cover crockpot and cook on high for 20 minutes. Stir cooked fettuccine into crockpot before serving and sprinkle with cheese. 5 servings.
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