I recently made a Crockpot Chicken Alfredo that I simply had to share. I used tender chicken breasts, garlic, Parmesan cheese, and cream cheese to create a rich, velvety sauce that mingles perfectly with the fettuccine. This recipe marries robust flavors in a way that feels both simple and irresistible.
I discovered this Slow Cooker Chicken Alfredo while searching for an easy dinner recipe and I just had to try it out. I started with four boneless, skinless chicken breasts along with a teaspoon of salt and a half teaspoon of black pepper to season the meat.
Adding three garlic cloves and a teaspoon of Italian seasoning really helped elevate the flavor. I combined a cup of low sodium chicken broth with cubes of cream cheese and two cups of heavy cream to create a rich homemade alfredo sauce.
Then I tossed in eight ounces of uncooked fettuccine pasta so everything simmers together nicely. I love how the slow cooking process brings out the best in the flavors, making it one of my favorite healthy crockpot dishes.
Every time I make it I am surprised at how simple and tasty this crockpot Chicken Alfredo turns out to be, definitely a recipe to keep in your rotation!
Why I Like this Recipe
1. I really love how easy this recipe is to make; I just toss everything into the slow cooker and let it do its job. Its super convenient especially after a long day.
2. I like how the chicken comes out so tender and flavorful; the garlic and Italian seasoning give it a kick that makes each bite really satisfying.
3. I get a kick out of the rich, creamy sauce that forms when the cream cheese and butter melt together with the heavy cream and Parmesan. It feels like I’m having a fancy meal even though it’s made right in my slow cooker.
4. I also appreciate that the pasta cooks perfectly in the sauce which makes the dish all in one go. It cuts down on extra steps and cleaning up all the dishes.
Ingredients
- Chicken Breasts: They are lean, full of protein and make the dish hearty and healthy.
- Garlic: It adds a punch of flavor, its aromatic and really boosts the overall taste.
- Cream Cheese: Thickens the sauce and gives a creamy tangy depth to the alfredo.
- Heavy Cream: Provides a smooth rich base, making the sauce silky and indulgent.
- Parmesan Cheese: Adds saltiness and umami flavor, finishing the dish with a delightful bite.
Ingredient Quantities
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 cup low sodium chicken broth
- 8 oz cream cheese, cut into cubes
- 2 cups heavy cream
- 1/2 cup unsalted butter (1 stick)
- 1 1/2 cups grated Parmesan cheese
- 8 oz uncooked fettuccine pasta
- Fresh chopped parsley (optional for garnish)
How to Make this
1. Put the chicken breasts in the slow cooker and season them evenly with salt, black pepper, minced garlic, and Italian seasoning.
2. Pour in the low sodium chicken broth around the chicken so it all gets covered a bit.
3. Add the cream cheese cubes and unsalted butter to the pot; don’t stir it too much so the cream cheese can melt slowly.
4. Pour in the heavy cream and sprinkle in the grated Parmesan cheese over the top.
5. Cover the slow cooker and cook on LOW for about 3-4 hours, or until the chicken gets really tender.
6. Once the chicken is tender, take it out and shred or chop it into bite sized pieces.
7. Stir the shredded chicken back into the sauce and then add the uncooked fettuccine pasta evenly on top.
8. Gently mix everything together, making sure the pasta gets good sauce coverage.
9. Cover the slow cooker again and cook on HIGH for another 20-25 minutes until the pasta is cooked; check it now and then.
10. Serve hot with a sprinkle of fresh chopped parsley on top if you want a little extra color and flavor. Enjoy!
Equipment Needed
1. Slow cooker with lid
2. Chef’s knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Forks or tongs (for shredding the chicken)
FAQ
Slow Cooker Chicken Alfredo Recipe Substitutions and Variations
- Instead of low sodium chicken broth, you can use veggie broth or even water with a bouillon cube to boost flavor.
- If you’re short on cream cheese, try mascarpone instead; its rich, creamy texture works similar in this dish.
- Not got heavy cream? Melt some butter into half-and-half which gives a pretty close substitute for that creamy consistency.
- If Parmesan is unavailable, Pecorino Romano is a good alternative, though it has a sharper taste so adjust as needed.
Pro Tips
1. Try to season the chicken extra well before you cook it. This dish gets its flavor from those spices so don’t be shy with the salt and Italian seasoning, especially since the slow cooker can mellow things out a bit.
2. Let the cream cheese and butter melt on their own instead of stirring it a lot early on. This helps create a smoother, richer sauce that really pulls the flavor together.
3. When you add the pasta, keep a close eye on it. Slow cooker pasta can sometimes get mushy if it overcooks, so check it a few times during those last 20 minutes and stir gently.
4. If you feel like the sauce might be too thick at the end, don’t hesitate to add a little extra chicken broth or heavy cream. Even a small bit can keep everything nicely saucy and help coat the fettuccine evenly.
Slow Cooker Chicken Alfredo Recipe
I recently made a Crockpot Chicken Alfredo that I simply had to share. I used tender chicken breasts, garlic, Parmesan cheese, and cream cheese to create a rich, velvety sauce that mingles perfectly with the fettuccine. This recipe marries robust flavors in a way that feels both simple and irresistible.
4
servings
1400
kcal
Equipment: 1. Slow cooker with lid
2. Chef’s knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Forks or tongs (for shredding the chicken)
Ingredients
-
4 boneless, skinless chicken breasts (about 1.5 lbs)
-
1 teaspoon salt (or to taste)
-
1/2 teaspoon ground black pepper
-
3 garlic cloves, minced
-
1 teaspoon Italian seasoning
-
1 cup low sodium chicken broth
-
8 oz cream cheese, cut into cubes
-
2 cups heavy cream
-
1/2 cup unsalted butter (1 stick)
-
1 1/2 cups grated Parmesan cheese
-
8 oz uncooked fettuccine pasta
-
Fresh chopped parsley (optional for garnish)
Directions
- Put the chicken breasts in the slow cooker and season them evenly with salt, black pepper, minced garlic, and Italian seasoning.
- Pour in the low sodium chicken broth around the chicken so it all gets covered a bit.
- Add the cream cheese cubes and unsalted butter to the pot; don’t stir it too much so the cream cheese can melt slowly.
- Pour in the heavy cream and sprinkle in the grated Parmesan cheese over the top.
- Cover the slow cooker and cook on LOW for about 3-4 hours, or until the chicken gets really tender.
- Once the chicken is tender, take it out and shred or chop it into bite sized pieces.
- Stir the shredded chicken back into the sauce and then add the uncooked fettuccine pasta evenly on top.
- Gently mix everything together, making sure the pasta gets good sauce coverage.
- Cover the slow cooker again and cook on HIGH for another 20-25 minutes until the pasta is cooked; check it now and then.
- Serve hot with a sprinkle of fresh chopped parsley on top if you want a little extra color and flavor. Enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 4
- Calories: 1400kcal
- Fat: 92g
- Saturated Fat: 57g
- Trans Fat: 2g
- Polyunsaturated: 10g
- Monounsaturated: 20g
- Cholesterol: 540mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 4g
- Protein: 75g
- Vitamin A: 500IU
- Vitamin C: 4mg
- Calcium: 460mg
- Iron: 2mg
