Crock Pot Chicken Alfredo (Print View)

Creamy, comforting chicken Alfredo made effortlessly in the slow cooker with tender shredded chicken and al dente pasta.

# What You'll Need:

→ Meats

01 - 2 lbs boneless, skinless chicken breasts

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 4 cloves garlic, minced

→ Dairy

04 - 2 cups heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 4 oz cream cheese, cubed
07 - 2 tbsp unsalted butter

→ Pasta

08 - 12 oz fettuccine pasta, uncooked

→ Seasonings

09 - 1 ½ tsp salt
10 - ½ tsp black pepper
11 - ½ tsp dried Italian herbs
12 - ¼ tsp crushed red pepper flakes

→ Liquids

13 - 1 cup low-sodium chicken broth

→ Garnish

14 - 2 tbsp fresh parsley, chopped

# Method:

01 - Place chicken breasts in the bottom of the slow cooker. Season evenly with salt, pepper, and dried Italian herbs.
02 - Scatter chopped onion and minced garlic over the seasoned chicken.
03 - Pour chicken broth and heavy cream into the slow cooker. Distribute cream cheese cubes and butter pieces across the top.
04 - Cover and cook on low setting for 4 hours, or until chicken reaches internal temperature of 165°F and is tender enough to shred easily.
05 - Remove cooked chicken breasts from slow cooker. Shred using two forks, then return the shredded meat back into the sauce.
06 - Stir uncooked fettuccine into the slow cooker, pressing pasta down to submerge it as much as possible in the liquid.
07 - Sprinkle Parmesan cheese over the mixture and stir thoroughly to combine.
08 - Cover and cook on high heat for 25 to 35 minutes, stirring once or twice during cooking, until pasta is al dente and sauce has thickened to creamy consistency.
09 - Portion hot into bowls and garnish with chopped fresh parsley.

# Insider Tips:

01 -
  • The sauce develops this incredible depth that you just cannot replicate on the stovetop
  • Coming home to dinner already made feels like giving yourself a genuine hug
  • Leftovers somehow taste even better the next day if they last that long
02 -
  • Resist the urge to lift the lid too often during the initial 4 hour cook time
  • The sauce continues thickening after you turn off the slow cooker
  • Stirring the pasta during those final 30 minutes prevents sticking
03 -
  • Full fat dairy makes a noticeable difference in the final sauce texture
  • Let everything rest for 10 minutes before serving so the sauce settles

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