Creamy Slow Cooker Chicken Alfredo - Comforting, Hands-Off Dinner
Creamy slow cooker chicken alfredo made effortlessly rich and comforting. A protein-filled dinner that cooks itself to perfection.
Equipment
- 1 slow cooker
Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
- 3 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp kosher salt (adjust to taste)
- ½ tsp black pepper
- 8 ounces cream cheese, cut into cubes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese (plus extra for serving)
- 14 ounces fettuccine (or your favorite pasta)
- 2 tbsp butter (optional, for extra silkiness)
- Fresh parsley, chopped, for garnish
- Optional add-ins: baby spinach, steamed broccoli, sautéed mushrooms, or sun-dried tomatoes
Instructions
- Prep the slow cooker base: Add the chicken breasts, chicken broth, garlic, onion powder, Italian seasoning, salt, and pepper to the slow cooker. Stir the liquid gently to distribute the seasonings.2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness), 3 cups low-sodium chicken broth, 4 cloves garlic, minced, 1 tsp onion powder, 1 tsp Italian seasoning, 1 tsp kosher salt (adjust to taste), ½ tsp black pepper
- Layer in the cream cheese: Scatter the cream cheese cubes over the top. Don’t worry if they sit on top—the heat will melt them into the sauce later.8 ounces cream cheese, cut into cubes
- Cook low and slow: Cover and cook on Low for 3.5–4.5 hours or High for 2–3 hours, until the chicken is cooked through and tender. Avoid lifting the lid too often; it drops the temperature and extends the cook time.
- Shred or slice the chicken: Remove the chicken to a plate. Shred with two forks or slice into thin strips. Return it to the slow cooker.
- Add the dairy finishers: Pour in the heavy cream and stir in the grated Parmesan. If using, add the butter. Stir well to combine into a smooth, creamy sauce. Taste and adjust salt and pepper.1 cup heavy cream, 1 cup freshly grated Parmesan cheese (plus extra for serving), 2 tbsp butter (optional, for extra silkiness)
- Cook the pasta: While the sauce finishes blending, boil the fettuccine in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.14 ounces fettuccine (or your favorite pasta)
- Combine pasta and sauce: Add the cooked pasta to the slow cooker and toss to coat. If the sauce seems too thick, loosen with a splash of reserved pasta water until it clings nicely.
- Optional add-ins: Stir in baby spinach until wilted, or fold in steamed broccoli, sautéed mushrooms, or chopped sun-dried tomatoes for extra texture and flavor.Optional add-ins: baby spinach, steamed broccoli, sautéed mushrooms, or sun-dried tomatoes
- Serve: Top with extra Parmesan and fresh parsley. Add cracked black pepper if you like a little bite.Fresh parsley, chopped, for garnish
