The Best Crockpot Chicken Alfredo
This Crockpot Chicken Alfredo is the ultimate hands-off comfort food — rich, creamy, garlicky, and made entirely in the slow cooker. With tender chicken, buttery sauce, and perfectly cooked pasta, it’s an easy weeknight dinner that tastes like you’ve been cooking all day.
Servings: 4 servings
Calories: 715kcal
Cost: 12
Equipment
- 6-quart slow cooker
- cutting board
- Chef's knife
- measuring cups and spoons
- mixing spoon or tongs
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 2 cups heavy cream (full-fat)
- 1 cup low-sodium chicken broth
- 4 tbsp unsalted butter, cut into cubes
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 oz dry fettuccine pasta
- 1/2 cup freshly grated Parmesan cheese
- fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts in the bottom of a 6-quart slow cooker. Season with Italian seasoning, salt, and pepper.
- Pour in heavy cream and chicken broth. Add cubed butter and minced garlic over the top.
- Cover and cook on HIGH for 2 hours or LOW for 3–4 hours, until the chicken reaches 165°F.
- Remove chicken and shred or slice. Set aside.
- Stir Parmesan cheese into the sauce until smooth. Add dry fettuccine pasta, ensuring it’s submerged in the sauce. Cook on HIGH for 20 minutes or until al dente.
- Return shredded chicken to the pot and stir to combine. Let rest 5–10 minutes to thicken before serving.
- Serve immediately with chopped parsley and extra Parmesan on top.
Notes
For extra richness, use full-fat heavy cream and freshly grated Parmesan. Add broccoli or spinach for a veggie boost, or turn it into Chicken Bacon Ranch Alfredo by adding crumbled bacon and ranch seasoning. Avoid freezing leftovers as the dairy sauce can separate when thawed.