Dairy-Free Slow Cooker Chicken Alfredo
Ingredients
3 Boneless, skinless, chicken breasts
1 tbs arrowroot powder
3 cups Chicken broth warmed (see notes)
½ cup coconut milk canned
2 cloves garlic
1 teaspoon onion powder
⅛ cup nutritional yeast plus more for topping
½ teaspoon salt
½ cup dairy-free cheese shredded
2 cups frozen peas
½ cup sundried tomatoes chopped
227 grams quinoa rice noodles fussili is best
Directions
Chop the chicken into bite-sized chunks.
Add it into a large plastic baggie along with the arrowroot powder. Toss until chicken is coated.
In the slow cooker, whisk together the broth, coconut milk, garlic, onion powder, nutritional yeast, salt, and dairy-free cheese.
Add in the chicken and mix to combine. Cover and cook on low for 5-6 hours.
Thirty minutes before serving, add in the peas, sundried tomatoes, and rice noodles. Stir and ensure all the noodles are combined.
There should still be a lot of liquid in the slow cooker, if not, add in ¼ cup of water.
Cover and cook on low for 30-45 minutes or until noodles are tender.
Top with vegan Parmesan cheese or more nutritional yeast if desired!
