Posted by: Dawn | on May 24, 2016
4 (16 oz) jars Alfredo or you can make your own recipe (see recipe below)
1 large red pepper, diced
8 oz sliced mushrooms, washed
Divide all ingredients equally between your freezer Ziploc bags. When ready to eat, remove from freezer and thaw. Cook on low for approx 4 hours. Slow cookers vary but this dish is best when the chicken is just baked and not over done.
You can add frozen broccoli or peas the last hour if you want your dinner to be a one dish meal. Serve with cooked pasta or zucchini noodles.
Homemade Alfredo Sauce
1 cup butter
1/4 cup flour
2 – 8 oz cream cheese
1 cup cream
2 cups milk (you can sub chicken broth here if you don’t want the carbs from milk)
3 tbsp parsley
2 tbsp fresh garlic, minced
1 tsp salt
1 tsp black pepper
1 1/2 cup Parmesan cheese
Melt butter, add flour. Add cream cheese and stir until cream cheese is softening. Add cream, milk, parsley, salt and pepper. Stir until everything is combined. Cook on the stove for 2 minutes, stirring constantly. Remove from heat, add Parmesan cheese. The Alfredo mixture will thicken as it cools.