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Crockpot Chicken Alfredo

Crockpot Chicken Alfredo Recipe

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Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 tsp salt, divided
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 3/4 cup chicken broth
  • 8 oz cream cheese, cubed and softened
  • 1 cup heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 12 oz fettuccine, cooked al dente
  • chopped fresh parsley, for serving

Method
 

  1. Season chicken with 1/2 tsp salt and pepper. Place in slow cooker with butter and broth. Cook on low 4-5 hours or high 2-3 hours, until chicken reaches 165°F.
  2. Remove chicken, rest 5 minutes, then shred or slice. Keep warm.
  3. Add cream cheese, garlic, Italian seasoning, and heavy cream to slow cooker. Whisk until smooth, then cover and warm 5 minutes on high.
  4. Stir in Parmesan and remaining 1/2 tsp salt. Return chicken, fold into sauce, cover and cook 5 minutes on high.
  5. Toss hot cooked fettuccine with the sauce in the slow cooker. Add a splash of pasta water if needed. Serve with parsley.

Notes

Alfredo sauce is best fresh, but you can make the chicken and sauce ahead and refrigerate. Reheat gently, then toss with freshly cooked pasta and a little milk to revive the creaminess.