Crock Pot Chicken Alfredo (Print Version)
Creamy chicken and pasta with parmesan sauce made effortlessly in your slow cooker.
# 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 optional
→ Liquids
13 - 1 cup low-sodium chicken broth
→ Garnish
14 - 2 tbsp fresh parsley chopped
# How to Make It:
01 - Arrange chicken breasts at the bottom of the slow cooker. Season generously with salt, pepper, and Italian herbs, ensuring even coverage on all pieces.
02 - Scatter the chopped onion and minced garlic evenly over the seasoned chicken, creating a flavorful base layer.
03 - Pour the chicken broth and heavy cream over the ingredients. Distribute the cream cheese cubes and butter pieces across the top.
04 - Cover and cook on low heat for 4 hours, or until the chicken reaches an internal temperature of 165°F and is fork-tender.
05 - Transfer the cooked chicken to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker, incorporating it into the sauce.
06 - Add the uncooked fettuccine to the slow cooker, stirring thoroughly to submerge the pasta in the liquid as much as possible.
07 - Sprinkle the freshly grated Parmesan cheese over the mixture and stir well to combine, allowing it to melt into the sauce.
08 - Cover and cook on high heat for 25 to 35 minutes, stirring once or twice during cooking, until the pasta is al dente and the sauce has thickened to a creamy consistency.
09 - Ladle the creamy chicken Alfredo into serving bowls and garnish with chopped fresh parsley. Serve immediately while hot.
# Expert Advice:
01 -
- The heavy cream and cream cheese create the most velvety sauce without any stovetop stirring or constant attention
- Shredding the chicken right back into the sauce means every bite is packed with tender, flavorful meat
- This is one of those rare dishes that actually tastes better the longer it simmers, making it perfect for busy weekdays
02 -
- I once made the mistake of adding the pasta at the beginning, and it turned into a complete mushy disaster
- Stirring the pasta once or twice during those final 30 minutes prevents it from sticking together and ensures even cooking
03 -
- Searing the chicken in a hot skillet for 2 minutes per side before adding it to the slow cooker adds incredible depth of flavor
- Grate your Parmesan from a wedge because the pre-grated stuff simply will not melt into the sauce the same way