Crock Pot Chicken Alfredo

Ingredients

• 3 Boneless Skinless Chicken Breasts
• 2 cups heavy cream
• 1 cup low-sodium chicken broth
• 4 tablespoons unsalted butter (cut into pieces)
• 8 ounces cream cheese (cut into pieces)
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 pound rigatoni
• 4 ounces parmesan cheese shredded (plus more for garnish)
• Fresh parsley, chopped for garnish

Instructions

1. To your slow cooker, add 3 boneless skinless chicken breasts, 2 cups heavy cream, 1 cup low-sodium chicken broth, 4 tablespoons unsalted butter, 8 ounces cream cheese, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
2. Cover and cook for 2-3 hours on HIGH or 4-5 hours on LOW.
3. When there are 20 minutes left in the cooking time for the chicken, cook the pasta. Bring a large pot of salted water to a boil, add 1 pound rigatoni, and cook until al dente according to the package directions. Drain the water with a colander. Set aside.
4. Use tongs to remove the chicken from the crock pot and shred it using two forks. Return the chicken to the alfredo sauce along with the pasta and 4 ounces Parmesan cheese. Mix to combine.
   
5. Serve warm. Top with fresh parsley and extra parmesan cheese if desired.