Slow Cooker (Crockpot) Chicken Alfredo

Description

This Slow Cooker Chicken Alfredo is the ultimate creamy comfort food made easy. Tender chicken breasts are slow-cooked in a rich Alfredo sauce, infused with garlic, Parmesan cheese, and Italian seasoning, then served over pasta for a decadent, melt-in-your-mouth meal. Perfect for busy weeknights, family dinners, or when you want a restaurant-quality dish with minimal effort.

Ingredients for Slow Cooker (Crockpot) Chicken Alfredo

• 2 lbs (900 g) boneless, skinless chicken breasts

• 4 cups (1 L) heavy cream or half-and-half

• 1 cup (240 ml) chicken broth

• 1 cup (100 g) freshly grated Parmesan cheese

• 4 cloves garlic, minced

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp Italian seasoning

• 8 oz (225 g) cream cheese, cubed (optional for extra creaminess)

• 12 oz (340 g) fettuccine pasta (or pasta of choice)

• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the chicken

   • Place chicken breasts in the slow cooker.

   • Sprinkle with salt, pepper, and Italian seasoning.

2. Add the creamy base

   • Pour in heavy cream, chicken broth, and add minced garlic.

   • Scatter cream cheese cubes (if using) over the top.

3. Cook low and slow

   • Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until chicken is cooked through (165°F / 74°C internally).

4. Shred the chicken

   • Remove chicken from slow cooker, shred with two forks, and return it to the sauce.

5. Add Parmesan cheese

   • Stir in freshly grated Parmesan until melted and creamy.

6. Cook the pasta

   • Boil pasta according to package directions. Drain well.

7. Combine & Serve

   • Toss pasta into the slow cooker or serve sauce and chicken over pasta.

   • Garnish with parsley and extra Parmesan.

Notes

• Cheese freshness matters: Always use freshly grated Parmesan for a smoother, richer sauce.

• Thicker sauce: Use cream cheese or reduce the sauce uncovered for 15 minutes at the end.

• Pasta options: Fettuccine is classic, but penne or linguine also work.

• Make-ahead tip: You can cook the chicken and sauce a day ahead, refrigerate, then reheat and add pasta before serving.

Tips

• Don’t overcook chicken: Chicken breasts can dry out if left too long; check doneness early.

• Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) if you want a thicker sauce without cream cheese.

• Add vegetables: Broccoli, spinach, or mushrooms can be added in the last 30 minutes for extra nutrition.

• Freeze-friendly: Freeze the chicken and sauce separately (without pasta) for up to 3 months.

Servings

• Serves: 6 people

• Serving size: About 1½ cups chicken Alfredo + 1 cup pasta

Nutritional Information (per serving, based on 6 servings)

• Calories: ~640 kcal

• Protein: 36 g

• Carbohydrates: 42 g

• Fat: 34 g

• Saturated Fat: 19 g

• Fiber: 2 g

• Sugar: 3 g

• Sodium: 810 mg

Benefits

• Protein-rich: Supports muscle repair and growth.

• Calcium boost: Cheese and cream provide bone-strengthening nutrients.

• Comfort food made easy: Slow cooker does most of the work.

• Family-friendly: Loved by kids and adults alike.

Q&A

Q1: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless thighs stay juicier and work perfectly.

Q2: Can I use jarred Alfredo sauce?
A: Yes, but making it from scratch gives a fresher, richer flavor.

Q3: How do I make it lighter?
A: Use half-and-half instead of heavy cream and reduce cheese by 25%.

Q4: Can I cook pasta in the slow cooker?
A: You can add uncooked pasta in the last 30–40 minutes, but it may absorb more sauce.

Q5: How do I reheat leftovers?
A: Reheat slowly on the stove over low heat, adding a splash of milk or broth to loosen the sauce.