Slow Cooker Chicken Alfredo
Tender chicken and pasta in a rich cream sauce topped with Parmesan and parsley.
- 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!
Calories: 832kcal | Carbohydrates: 33g | Protein: 33g | Fat: 63g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 954mg | Potassium: 522mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2282IU | Vitamin C: 2mg | Calcium: 398mg | Iron: 1mg