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–+ servings

Crock Pot Chicken Alfredo

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This creamy, restaurant-quality Crock Pot Chicken Alfredo combines tender shredded chicken with a rich, garlicky sauce that practically cooks itself. Perfect for busy weeknights, this slow cooker version develops incredible depth of flavor as it simmers throughout the day.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts about 4 breasts
  • 2 cups heavy cream
  • 1½ cups chicken broth
  • 8 oz cream cheese cut into cubes
  • 1 cup Parmesan cheese grated
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 pound fettuccine pasta
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Slow cooker/Crock pot
  • Large pot for pasta
  • Cutting board
  • Two forks for shredding

Method
 

  1. Spray the inside of your slow cooker with non-stick cooking spray.
  2. Place chicken breasts in an even layer at the bottom of the crock pot.
  3. Scatter cubed cream cheese over the chicken.
  4. Pour in heavy cream and chicken broth.
  5. Add minced garlic, Italian seasoning, salt, and black pepper.
  6. Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through and tender.
  7. Remove chicken and shred it using two forks.
  8. Return shredded chicken to the slow cooker.
  9. Stir in grated Parmesan cheese until completely melted.
  10. About 20 minutes before serving, cook fettuccine according to package directions until al dente.
  11. Drain pasta and either stir it into the crock pot (if room allows) or serve pasta topped with the chicken Alfredo mixture.
  12. Garnish with chopped fresh parsley before serving.

Notes

Use full-fat cream cheese and real Parmesan cheese (not the shelf-stable kind) for best results. Half-and-half can substitute for heavy cream but will result in a thinner sauce. Any medium-width pasta can be used instead of fettuccine. Leftovers taste even better the next day. Always cook the pasta separately just before serving to prevent it from becoming mushy.

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