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Slow Cooker Chicken Alfredo in Bowl

Slow Cooker Chicken Alfredo

This Slow Cooker Chicken Alfredo features tender chicken in a rich, creamy Parmesan garlic sauce, making it an easy comfort food dinner that's perfect for busy weeknights.
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Prep Time 12 minutes
Cook Time 5 hours
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 3 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 8 ounces cream cheese softened and cubed
  • 1 cup heavy cream
  • 1½ cups freshly grated Parmesan cheese
  • 12 ounces fettuccine cooked according to package directions
  • 2 tablespoons chopped fresh parsley optional garnish

Equipment

  • 6-Quart Slow Cooker
  • Cutting board
  • Chef's Knife
  • Measuring Cup
  • Measuring spoons
  • Meat Thermometer
  • Large Pot (for cooking pasta)
  • Colander
  • Tongs

Method
 

Instructions
    Step 1
    1. 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.
    Step 2
    1. 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.
    Step 3
    1. Remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks.
    Step 4
    1. 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.
    Step 5
    1. 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.
    Step 6
    1. Meanwhile, cook the fettuccine according to the package directions until al dente. Drain well.
    Step 7
    1. Add the cooked fettuccine to the slow cooker and gently toss until the pasta is coated in the creamy Alfredo sauce.
    Step 8
    1. 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