Slow Cooker Chicken Alfredo is a thoroughly delicious one-pot meal. A classic dish, the chicken is tender, which is slow cooked in heavy cream, Parmesan cheese, and spices. Then, cook the pasta right in the crock pot, and top it all off with more Parmesan cheese and fresh parsley as garnish. Boom! Dinner is served and you’re in for a treat.
One-pot meals have to be my favorite, especially when it comes to cleaning up. Reynolds slow cooker liners are the best.
If you aren’t familiar with them, you should be. They line the crock pot so all you have to do when you’re done is throw the liner away, then wipe down the pot. Easy.
No soaking or scrubbing, it’s awesome. They’re right up there with sliced bread.
Besides all that, everything is made right in the crock pot, so again, less to clean up. Yay!
Making Slow Cooker Chicken Alfredo
Put a liner in the crock pot, if you have one.
Add the following to the crock pot: heavy cream, chicken broth, butter, garlic, salt, Italian seasoning, and pepper. Give it a stir.
Leave the chicken breast whole, or cut into large chunks, then add to the mix and cover.
Cook on HIGH for 2 hours, or until the chicken is thoroughly cooked.
This next step should be done all at once…
Two things. First, have a plate and slotted spoon ready, so you can pull the chicken out.
Second, have the pasta and Parmesan cheese measured and ready to be dumped in. Ok, ready?
Remove the chicken with a slotted spoon and place it on a plate. Pour in the pasta and Parmesan, give it a quick stir, then recover.
Good job. Why the rush? I forget the exact rule of thumb, but leaving the cover off a crock pot adds cooking time to your dish.
In other words, it’s best not to leave the cover off any longer than necessary.
Leave the crock pot on HIGH and set timer for 30 minutes. The pasta should be tender by then.
Back to the chicken…
Either shred the chicken or chop it into bite sizes. Cover the chicken to keep it warm while the pasta cooks.
Once the timer goes off, stir the chicken back into the crock pot and it’s done. If you think the chicken cooled off too much, re-cover and let sit 10 minutes.
To serve, sprinkle the remaining Parmesan cheese on top along with some chopped fresh parsley. Pretty, aromatic, and very scrumptious.
A great side dish for this Slow Cooker Chicken Alfredo is my Parmesan Garlic Toast. It’s super easy to make and really delicious.
I wholeheartedly support your decision to pile on a forkful of Chicken Alfredo on the corner of this toast for a scrumptious bite. So good!
It’s also good for mopping up any remaining alfredo sauce still on the plate.
More pasta recipes:
More slow cooker recipes:
Slow Cooker Chicken Alfredo
- Large slow cooker
- 3 cups heavy cream
- 1 cup low sodium chicken broth
- 5 Tbsp. butter
- 2 garlic cloves, minced
- 1 tsp. kosher salt
- 1/2 tsp. Italian seasoning
- fresh ground pepper to taste
- 1 lb. chicken breast
- 1/2 lb. pasta, (penne, mostaccioli, rigatoni)
- 1 1/2 cups grated Parmesan cheese, divided
- fresh parsley, chopped (optional garnish)
- Optional: Line the crock pot with a slow cooker liner.
- In the crock pot, stir together the cream, broth, butter, garlic, salt, Italian seasoning, and pepper.
- Cut the chicken into large chunks and place in the crock pot.
- Cook on HIGH for 2 hours, or until chicken is thoroughly cooked.
- Remove chicken with slotted spoon and set on a plate. Add pasta and 1 cup Parmesan cheese. Stir and recover. Cook for 25 - 30 minutes, or until pasta is done.
- Meanwhile, shred or chop chicken and cover to keep warm. Stir chicken back into crock pot after pasta is done.
- Garnish with remaining Parmesan cheese and freshly chopped parsley. Enjoy!
Slow Cooker Chicken Alfredo
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