Crockpot Chicken Alfredo
This deliciously creamy, set-it-and-forget-it Crockpot Chicken Alfredo transforms your dinner routine without sacrificing flavor or quality. With just a few minutes of prep time, you'll enjoy restaurant-quality pasta that's creamy, satisfying, and perfect for busy weeknights or weekend gatherings.
Equipment
- Crockpot or Slow Cooker
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Cheese grater
Ingredients
Chicken and Base
- 1½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
- 3 cloves garlic minced
- 1 medium onion finely diced
- 1 cup chicken broth
- 15 oz Alfredo sauce 1 jar
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
To Add Later
- 8 oz fettuccine pasta broken in half
- 1 cup heavy cream add during last 30 minutes
- 1 cup Parmesan cheese freshly grated
Optional Additions
- 2 tbsp fresh parsley chopped, for garnish
- ½ cup frozen peas optional, add during last 15 minutes
Instructions
- Season the chicken pieces with salt and pepper. Place them in the bottom of your crockpot or slow cooker.
- Add the minced garlic, diced onion, Italian seasoning, and chicken broth to the crockpot. Pour the jar of Alfredo sauce over everything and stir gently to combine.
- Cover the crockpot and cook on low for 3.5-4 hours or on high for 1.5-2 hours, until the chicken reaches 165°F.
- During the final 30 minutes of cooking, add the broken fettuccine pasta and heavy cream to the crockpot, stirring well to ensure the pasta is submerged in liquid. Cover and continue cooking until the pasta is al dente.
- In the last 5-10 minutes of cooking, stir in the grated Parmesan cheese until melted and incorporated. If using frozen peas, add them now.
- Once the pasta is tender, give everything a good stir. If the sauce seems too thick, add a splash of warm chicken broth. If it's too thin, let it stand for 5-10 minutes before serving.
- Garnish with fresh parsley and additional Parmesan cheese before serving.
Notes
- Use chicken thighs instead of breasts for more moisture and flavor
- Swap heavy cream with half-and-half for a lighter version
- Try penne or rigatoni pasta if fettuccine isn't available
- For dairy-free options, use cashew-based Alfredo sauce and plant-based cream
- Fresh mushrooms make an excellent addition for extra texture and flavor
- Resist lifting the lid frequently as each peek can lose 20-30 minutes of cooking time
- Leftovers can be stored in the refrigerator for up to 3 days
- Swap heavy cream with half-and-half for a lighter version
- Try penne or rigatoni pasta if fettuccine isn't available
- For dairy-free options, use cashew-based Alfredo sauce and plant-based cream
- Fresh mushrooms make an excellent addition for extra texture and flavor
- Resist lifting the lid frequently as each peek can lose 20-30 minutes of cooking time
- Leftovers can be stored in the refrigerator for up to 3 days
Nutrition
Calories: 520kcalCarbohydrates: 38gProtein: 32gFat: 26gSaturated Fat: 14gSodium: 890mgFiber: 2gCalcium: 25mgIron: 15mg
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