Crock Pot Chicken Alfredo (Printer-friendly)

Rich, creamy chicken Alfredo with tender pasta in a savory Parmesan cream sauce, made entirely in the 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 - Place chicken breasts in the bottom of the slow cooker. Season evenly with salt, black 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 on top.
04 - Cover and cook on low heat for 4 hours, until chicken is fully cooked and tender.
05 - Transfer chicken breasts to a clean surface. Shred using two forks, then return meat to the slow cooker.
06 - Stir uncooked fettuccine into the sauce, pressing down to submerge pasta as much as possible.
07 - Sprinkle Parmesan cheese over the mixture and stir thoroughly to combine.
08 - Cover and cook on high heat for 25-35 minutes, stirring once or twice, until pasta is al dente and sauce has thickened.
09 - Ladle into bowls and garnish with freshly chopped parsley. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes out impossibly rich without ever standing over a hot stove
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Stirring the pasta halfway through the high heat cooking prevents it from clumping together
  • The sauce continues thickening as it stands so do not worry if it looks slightly thin at first
03 -
  • Grate your own Parmesan from a wedge instead of buying pre grated for the smoothest sauce
  • Full fat cream cheese melts better than low fat versions in slow cooker recipes

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