Lunch: Slow-Cooker Chicken and Noodles Alfredo

Sun-dried tomatoes add color and rich flavor to a slow-cooked chicken casserole.

Ingredients

1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 can (14 oz) quartered artichokes, drained
1 jar (16 oz) Alfredo pasta sauce
1 cup water
1/2 cup chopped sun-dried tomatoes (not in oil)
3 cups uncooked medium egg noodles (5 oz)
2 tablespoons shredded Parmesan cheese

Instructions

In 3- to 4-quart slow cooker, mix chicken, artichokes, pasta sauce and water.
Cover; cook on Low setting 5 to 6 hours.
About 25 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture.
Increase heat setting to High; cover and cook 15 to 20 minutes longer or until noodles are tender. Sprinkle cheese over individual servings.

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