Here’s a delicious and creamy Crock Pot Chicken Alfredo recipe—perfect for a low-effort, comfort-food dinner.
Ingredients (Serves 4–6)
- 2–3 boneless, skinless chicken breasts
- 3 cups heavy cream (or half-and-half for lighter version)
- 1 cup chicken broth
- 1 tsp garlic powder (or 2 cloves garlic, minced)
- Salt and pepper, to taste
- 1 tsp Italian seasoning (optional)
- 1 cup grated Parmesan cheese
- 8 oz fettuccine or penne pasta
- Fresh parsley, chopped, for garnish
Instructions
- Prep the crockpot:
- Place chicken breasts in the bottom of the crockpot.
- Pour in heavy cream, chicken broth, garlic, Italian seasoning, salt, and pepper.
- Cook the chicken:
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is fully cooked and tender.
- Shred the chicken:
- Remove chicken from the crockpot and shred with two forks. Return it to the sauce.
- Add the cheese:
- Stir in grated Parmesan until smooth and creamy.
- Cook the pasta:
- Cook pasta separately according to package instructions (al dente). Drain.
- Toss the cooked pasta with the creamy Alfredo sauce and chicken.
- Serve:
- Garnish with fresh parsley and extra Parmesan if desired. Serve hot.
💡 Tips:
- For extra richness, add 2 tbsp of butter when adding Parmesan.
- You can toss in frozen broccoli or spinach 15 minutes before serving for a veggie boost.
- Leftovers store well in the fridge for 2–3 days; reheat gently to avoid curdling.
I can also give a one-pot version where the pasta cooks directly in the crockpot with the chicken and sauce, cutting down dishes and cooking time. It’s a bit trickier to get the pasta just right but very convenient.
Do you want me to provide that version?
