Here’s a rich, creamy Crock Pot Chicken Alfredo—easy, hands-off, and perfect for pasta night.
🍝 Crock Pot Chicken Alfredo
🧂 Ingredients
- 2–3 chicken breasts (or thighs)
- 3 cups heavy cream (or half cream + milk)
- 1 ½ cups chicken broth
- 3–4 cloves garlic (minced)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp Italian seasoning (optional)
- 1 ½ cups grated Parmesan cheese
- 2 tbsp cream cheese (optional, extra creaminess)
- 300–400g fettuccine pasta (for serving)
- Butter (optional, 1–2 tbsp for richness)
🍳 Instructions
1. Add to slow cooker
Place chicken, cream, broth, garlic, salt, pepper, and Italian seasoning in the crock pot.
2. Cook
- LOW: 5–6 hours
- HIGH: 3–4 hours
Cook until chicken is tender and fully cooked.
3. Shred chicken
Remove chicken, shred it with forks, then return it to the pot.
4. Make it creamy
Stir in Parmesan cheese (and cream cheese if using). Let it melt and thicken for 10–15 minutes on LOW.
5. Cook pasta separately
Boil fettuccine until al dente, drain.
6. Combine
Mix pasta into the sauce or serve sauce over pasta.
🍽️ Serve with
- Garlic bread 🥖
- Steamed broccoli or spinach 🥦
- Extra Parmesan on top 🧀
🔥 Tips
- Don’t add pasta to the crock pot—it gets mushy
- Add cheese at the end so it stays smooth
- For thicker sauce, let it sit uncovered for 10–15 minutes
- For extra flavor, add a pinch of nutmeg or lemon zest
If you want, I can also give you:
- 🍗 One-pot stovetop Alfredo (faster version)
- 🌶️ Spicy Cajun chicken Alfredo
- 🥦 Healthy version with less cream
- 🧄 Garlic butter Alfredo upgrade (restaurant style)
