Slow Cooker Chicken Alfredo

Slow cooker chicken Alfredo turns a classic Italian dish into an easy, hands-off dinner. Slow cooking melds flavors together in a way that stovetop cooking can't match. Add some broccoli or your favorite veggies to make it a complete meal.

Serve with steamed broccoli or sauteed asparagus and sliced French or garlic bread.

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Chicken Alfredo In A Slow Cooker
• 💭 Angela's Pro Tips & Notes
• ❓ Recipe FAQs
• 😋 More Crockpot Dinners
• 📖 Recipe Card
• 💬 Reviews

Creamy Alfredo sauce, with rich and smooth flavor, is a hit in our household, just as it is for many others.

This crock pot recipe is a straightforward solution to satisfy any Alfredo cravings!

Using the crock pot on busy days is a game-changer, especially when errands and kids' activities keep me hopping from one place to another.

This recipe is easy to prepare and can be cooked entirely in your crock pot—skipping the step of pan-searing the chicken breast is an option if you are in a hurry.

🥘 Ingredients

• Olive Oil: Use extra virgin for its suitability in higher temperature cooking.
• Chicken Breast: Opt for boneless, skinless breasts or thighs, based on preference.
• Heavy Cream: Essential for Alfredo sauce, ideal for slow cooking. Substituting with Half & Half or milk alters the sauce's thickness.
• Chicken Broth: Choose regular or reduced sodium or even chicken bone broth. Start with 4 cups, heating an additional 1 cup for pasta integration.
• Butter: Both salted and unsalted types enhance the sauce's creaminess.
• Garlic: Use finely chopped or crushed garlic. Garlic powder is an alternative.
• Chicken Bouillon: Knorr cubes or Better Than Bouillon are my choices for enriched chicken flavor.
• Penne Pasta: Preferred for its durability in the slow cooker, avoiding the mushiness common with other pasta.
• Parmesan Cheese: Freshly grated is superior for sauce integration. Prioritize this over pre-grated varieties.
• Romano Cheese: An Alfredo essential, best when freshly grated.
• Nutmeg: A must-have for authentic Alfredo sauce flavor, freshly grated or ground.
• Salt & Pepper: Add to taste, but consider the inherent saltiness from butter, bouillon, and broth.
• Parsley: Fresh, chopped parsley is an ideal garnish, complementing the chicken Alfredo. Stir into the dish or sprinkle on top before serving.

***Note: These ingredients are foundational to Alfredo sauce, enhanced with bouillon for a robust chicken flavor in this dish.

🔪 How To Make Chicken Alfredo In A Slow Cooker

1. Heat oil. In a frying pan, heat olive oil over medium-high to high heat until the oil is shimmering.
2. Pat & season the chicken. Pat your chicken breasts dry and lightly season with salt and pepper.
3. Quick sear. Place chicken breasts in the heated pan and sear both sides of the chicken breast (just for color and added flavor, the chicken does not need to be completely cooked as it will cook in the slow cooker). This is a quick sear, about 2 minutes per side.
4. Transfer to crock-pot and add. Transfer the pan-seared chicken breasts to your slow cooker, then add heavy cream, the first 4 cup portion of chicken stock (I use the chicken bone broth cartons, 4 cups liquid per 32 oz carton) or broth, butter, smashed garlic, and chicken bouillon cube.
5. Slow cook it. Cook either on low for 4 hours or high for 2-3 hours (checking your chicken alfredo at the 2-hour mark is recommended on high setting). The internal temperature of the chicken breasts should read at least 165°F (74°C).
6. Remove chicken and add pasta. Remove the cooked chicken breasts from the slow cooker and set aside to slice. Add the uncooked penne pasta, plus the heated second portion of chicken stock or broth, to your slow cooker.
7. Cook pasta, return, and season. Cook the pasta and sauce on high setting for 25-30 minutes or until the pasta is tender. Once the pasta is al dente, return the sliced chicken to the sauce, add the Parmesan and Romano cheeses along with the nutmeg, stir, and taste. Season with salt and pepper to taste.
8. Garnish and serve. Feel free to garnish with fresh chopped parsley and serve.

Garnish with your favorite Italian cheese (my family likes to use Asiago, but Parmesan or Romano work just as well) and fresh parsley when serving. Enjoy!

💭 Angela's Pro Tips & Notes

• Sauce Seasoning: It's wise to taste the sauce towards the end of cooking before deciding to add more salt.
• Stirring the Chicken Alfredo: While it's beneficial to stir the chicken alfredo occasionally to ensure even cooking, this will depend on your availability during the cooking process.
• Romano Cheese Substitute: If Romano cheese is unavailable, look for the Kraft Parmesan Romano cheese blend in the pasta aisle. It's typically found in their green shakers.
• Preventing Pasta Clumps: Stir the pasta occasionally as it cooks to avoid clumps.
• Adding Extras: Add your preferred extras like steamed broccoli or crispy bacon after the pasta is fully cooked and has absorbed the liquid before serving. Raw or frozen veggies will likely add liquid to your alfredo sauce. Make adjustments (start with less broth) as needed.
• Serving Suggestions: For the best taste, serve the alfredo immediately after the pasta reaches the desired tenderness. Use the 'keep warm' function to maintain the serving temperature if necessary.
• Adjusting Pasta Texture: If the pasta isn't as tender as you'd like, gradually add broth, about ½ cup at a time, stir, and continue cooking for an additional 5 minutes until it reaches your preferred texture.

❓ Recipe FAQs

😋 More Crockpot Dinners

• Crack Chicken
• Yankee Pot Roast
• Pulled Pork
• Butter Chicken
• Pork Carnitas
• Chicken and Dumplings

📖 Recipe Card

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