Creamy Slow Cooker Favorite
Slow Cooker Chicken Alfredo
This Slow Cooker Chicken Alfredo combines tender slow-cooked chicken with a rich garlic-Parmesan cream sauce for an easy and comforting family dinner. Serve it over fettuccine, penne, rice, or your favorite low-carb alternative.
Jump to RecipeSimple, Creamy, and Comforting
Why You’ll Love This Slow Cooker Chicken Alfredo
This slow cooker chicken Alfredo delivers rich flavor and tender chicken without requiring constant attention at the stove.
Rich Alfredo Sauce
Heavy cream, cream cheese, garlic, and Parmesan create a smooth, savory sauce with classic Alfredo flavor.
Minimal Preparation
Add the chicken and sauce ingredients to the slow cooker, then let the appliance handle most of the work.
Tender Chicken
Slow cooking allows the chicken to become tender and flavorful as it cooks directly in the creamy sauce.
Versatile Dinner
Serve the chicken and sauce over pasta, rice, mashed potatoes, zucchini noodles, or steamed vegetables.
What You’ll Need
Ingredient Snapshot
A few familiar ingredients come together to create this rich and comforting slow cooker chicken dinner.
Chicken
Boneless, skinless chicken breasts become tender during slow cooking. Chicken thighs may also be used for a richer result.
Heavy Cream
Heavy cream gives the Alfredo sauce its rich flavor and smooth, luxurious texture.
Parmesan Cheese
Freshly grated Parmesan melts more smoothly and gives the sauce its signature savory flavor.
Cream Cheese
Cream cheese adds body and helps create a thicker, creamier sauce.
Garlic
Fresh minced garlic adds warmth and balances the richness of the dairy ingredients.
Broth and Seasonings
Chicken broth, Italian seasoning, salt, and black pepper create a flavorful base for the chicken and sauce.
Slow Cooker Chicken Alfredo
Ingredients
Equipment
Method
- Season the chicken breasts with the salt, black pepper, and Italian seasoning. Place them in a 6-quart slow cooker. Add the minced garlic, chicken broth, and butter.
- Cover and cook on Low for 5–6 hours or High for 2½–3 hours, until the chicken reaches an internal temperature of 165°F and is tender.
- Remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks.
- Add the softened cream cheese, heavy cream, and freshly grated Parmesan cheese to the slow cooker. Stir until the cheeses melt and the sauce becomes smooth and creamy.
- Return the shredded chicken to the slow cooker and stir until it is evenly coated in the Alfredo sauce. Cover and cook for an additional 15–20 minutes.
- Meanwhile, cook the fettuccine according to the package directions until al dente. Drain well.
- Add the cooked fettuccine to the slow cooker and gently toss until the pasta is coated in the creamy Alfredo sauce.
- Serve immediately, garnished with chopped parsley and extra Parmesan cheese if desired.
Notes
- Chicken breasts – Boneless, skinless breasts cooks tender and shred easily. Chicken thighs can be substituted.
- Chicken broth – Keeps the chicken moist and adds savory flavor.
- Cream cheese – Soften before adding for a silky-smooth sauce.
- Heavy cream – Creates the rich, creamy Alfredo base.
- Fresh Parmesan cheese – Freshly grated Parmesan melts much better than pre-shredded.
- Fettuccine – Cook separately and stir in just before serving to keep the pasta from becoming too soft.Tip: For the creamiest Alfredo sauce, grate your own Parmesan cheese. Freshly grated Parmesan melts smoothly into the sauce, while pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
Optional Add-Ins
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- Crushed red pepper flakes
- Extra grated Parmesan cheese
Make It Your Own
This creamy Slow Cooker Chicken Alfredo is delicious as written, but it is also easy to customize with vegetables, extra seasoning, or a different type of pasta.
Add Broccoli
Stir in steamed broccoli florets when you add the cooked pasta. This keeps the broccoli tender without becoming overly soft.
Try Chicken Thighs
Boneless, skinless chicken thighs may be used instead of chicken breasts for an even richer flavor and tender texture.
Add a Little Heat
Sprinkle in crushed red pepper flakes or a pinch of cayenne pepper for a mild, flavorful kick.
Change the Pasta
Fettuccine is traditional, but penne, linguine, rotini, or bow-tie pasta will also hold the creamy Alfredo sauce beautifully.
Step-by-Step Guide
The chicken cooks slowly until tender, while the creamy Alfredo sauce is finished near the end for the smoothest texture.
Cook the Chicken
Season the chicken and place it in the slow cooker with the garlic, chicken broth, and butter. Cover and cook until the chicken is tender and reaches an internal temperature of 165°F.
Finish the Alfredo Sauce
Remove and shred the cooked chicken. Stir the cream cheese, heavy cream, and Parmesan into the slow cooker until smooth, then return the chicken to the sauce.
Add the Pasta and Serve
Cook the fettuccine separately until al dente. Drain it well, gently toss it with the chicken and Alfredo sauce, and serve immediately with parsley and extra Parmesan cheese.
Storage and Reheating
Refrigerator
Allow leftovers to cool, then store them in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop or in the microwave. Add a splash of milk, cream, or chicken broth to loosen the sauce as it warms.
Freezing
Cream-based sauces may separate after freezing, so this dish is best enjoyed fresh or refrigerated rather than frozen.
Frequently Asked Questions
Can I put uncooked pasta directly in the slow cooker?
Cooking the pasta separately gives the best texture. Pasta cooked directly in the slow cooker may become too soft or absorb too much of the Alfredo sauce.
Why is my Alfredo sauce grainy?
Pre-shredded Parmesan often contains anti-caking ingredients that prevent it from melting smoothly. For the creamiest sauce, use freshly grated Parmesan and stir it in gradually.
Can I use jarred Alfredo sauce?
Yes. For a quicker version, replace the cream cheese, heavy cream, and Parmesan with approximately 22 to 24 ounces of prepared Alfredo sauce. Add it near the end of cooking.
Can I use frozen chicken?
It is best to thaw the chicken before placing it in the slow cooker so it cooks evenly and reaches a safe temperature within the proper cooking time.
How can I thin a sauce that is too thick?
Stir in a small amount of warm milk, heavy cream, chicken broth, or reserved pasta water until the sauce reaches your desired consistency.
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