Hey there! Let me just say, you’re going to love this Crockpot Chicken Alfredo. It’s creamy, cheesy, and comforting—basically, the perfect family dinner. The best part? It’s ridiculously easy to make! Just toss everything in the slow cooker and let it do its magic while you focus on life (or maybe sneak in some downtime). My kids devour this dish, and I bet yours will too. Plus, it’s a one-pot wonder, which means fewer dishes for you—win-win, right? Let’s get started!
What You’ll Need
Ingredients:
- 1 ½ lbs boneless, skinless chicken breasts
- 3 cups heavy cream
- 1 ½ cups grated Parmesan cheese (plus extra for serving)
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- 1 lb fettuccine pasta
- 2 tbsp butter
- 2 cups chicken broth
Pro Tips
- Don’t overcook the chicken: Set a timer! Overcooking can dry it out, even in the crockpot.
- Shred the chicken easily: Use two forks or a hand mixer to shred the chicken directly in the crockpot.
- Cook the pasta just right: Undercook the pasta slightly before adding it to the crockpot—it will finish cooking in the sauce.
- Use freshly grated Parmesan: It melts better and gives a much creamier sauce than the pre-shredded kind.
- Add veggies if you want: Steamed broccoli or spinach mix in perfectly for a veggie boost!
Tools You’ll Need
- Slow cooker (6-quart recommended)
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Large pot (for cooking pasta)
- Tongs or two forks (for shredding the chicken)
Substitutions and Variations
- Chicken: Swap with boneless, skinless chicken thighs for extra flavor.
- Cream: Half-and-half can work, but the sauce will be less rich.
- Pasta: Use penne or linguine if you don’t have fettuccine.
- Vegetarian: Skip the chicken and use sautéed mushrooms or zucchini instead.
- Cheese: Add shredded mozzarella for an extra cheesy kick.
Make-Ahead Tips
- You can prep all the ingredients the night before. Store the chicken, garlic, and seasonings together in the fridge and measure out the liquids so you’re ready to dump it all in the crockpot the next day!
Instructions
Step 1: Prep the Chicken and Sauce
Place the chicken breasts in the slow cooker. Pour in the heavy cream and chicken broth, then add the minced garlic, Italian seasoning, garlic powder, onion powder, salt, and pepper. Give everything a good stir.
Step 2: Cook on Low
Cover the slow cooker and cook on low for 4-5 hours or until the chicken is tender and cooked through.
Step 3: Shred the Chicken
Once the chicken is cooked, use two forks (or a hand mixer on low) to shred the chicken right in the slow cooker.
Step 4: Cook the Pasta
Boil the fettuccine in a large pot of salted water for 1-2 minutes less than package instructions. Drain and set aside.
Step 5: Combine Everything
Add the cooked pasta, butter, and Parmesan cheese to the slow cooker. Stir everything together until the pasta is coated in the creamy sauce. Let it sit for 5-10 minutes so the flavors meld and the sauce thickens.
Step 6: Serve and Enjoy!
Spoon the chicken Alfredo into bowls, top with extra Parmesan and parsley, and serve warm.
Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat on the stove or microwave, adding a splash of cream or broth to loosen the sauce.
- Freezer: You can freeze the sauce (without pasta) for up to 2 months. Thaw overnight and heat before adding cooked pasta.
Conclusion
There you have it—an easy, family-friendly Crockpot Chicken Alfredo that’s sure to be a hit at your dinner table! It’s creamy, flavorful, and the perfect comfort food. I hope this becomes a staple in your household as it is in mine. If you try it, let me know in the comments how it turned out or if you have any questions—I’d love to hear from you! Happy cooking! 😊
