This is an amazingly easy, creamy, delicious slow cooker Chicken Alfredo crock pot recipe that the whole family is sure to enjoy! Throw in some broccoli or your favorite vegetable(s) to make it a complete weeknight dinner!!
Creamy alfredo sauce is a favorite for many with its smooth rich flavor, and my family and I are no exception. This simple crock pot meal is an easy fix for any of your alfredo cravings!
I love to use the crock pot for days that I know I will be in and out of the house due to errands and activities with the kids! It's a wonderful feeling knowing that despite a hectic schedule, you'll still have a hearty homemade family dinner on the table when you get home!
This super easy chicken alfredo version is made start to finish in your crock pot (if you opt to skip the step of pan searing the chicken breast) and yields that familiar, addictive alfredo flavor we can't get enough of!
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❤️ Why You'll Love This Recipe!
Easy & Convenient! That's part of what makes slow cookers so great, right?! Combine your ingredients and set the heat, cover, and cook!
No Special Ingredients! This classic recipe requires very common ingredients, most of which are what you would consider 'pantry staples'!
Family Favorite! Who doesn't love rich, creamy alfredo sauce with tender chunks of chicken? This family-friendly meal is usually safe even with the pickiest of eaters!
🥘 Ingredients
- Olive Oil - (extra virgin) is recommended for cooking at higher temperatures.
- Chicken Breast - boneless, skinless chicken breast or chicken thighs, if preferred.
- Heavy Cream - the base of alfredo sauce, and works best for longer cooking in the slow cooker. Half & Half or Milk will change the consistency of your alfredo sauce.
- Chicken Broth - or chicken bone broth (stock), reduced sodium chicken broth can also be used. Use the first 4 cup portion when starting, then heat the remaining 1 cup portion when adding the pasta.
- Butter - Salted or unsalted butter both work exceptionally well and add delicious creaminess to the sauce.
- Garlic - Finely chopped and crushed garlic. Garlic powder can also be used.
- Chicken Bouillon - I use the Knorr brand bouillon cubes, or use Better Than Bouillon.
- Penne Pasta - This is one of my preferred pastas for using in a slow cooker as the pasta will hold up better than others that may get soft and mushy.
- Parmesan Cheese - Freshly grated Parmesan will melt into your sauces best, always. If you can, use this rather than grated Parmesan cheese.
- Romano Cheese - For the best alfredo sauces, you cannot skip Romano cheese. Like the Parmesan, freshly grated is best whenever possible.
- Nutmeg - No alfredo sauce is complete without a touch of freshly grated or ground nutmeg!
- Salt & Pepper - To taste, remember that when cooking things like this sauce (using butter, bouillon, broth, etc) the salt taste may come together during the cooking process.
- Parsley - Fresh chopped parsley is perfect as garnish, and goes well with chicken dishes. Stir the parsley in, or sprinkle over your dished slow cooker chicken alfredo.
*I am using the core ingredients to any alfredo sauce, but since I am cooking this as a chicken dish I like to add the bouillon for an amazing chicken flavor.
🔪 Instructions
- Heat oil. In a frying pan, heat olive oil over medium high to high heat until the oil is shimmering.
- Pat & season the chicken. Pat your chicken breasts dry and lightly season with salt and pepper.
- 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.
- 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.
- 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).
- 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.
- 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.
- Garnish and serve. Feel free to garnish with fresh chopped parsley and serve.
Serve your crockpot chicken alfredo over or with a side of steamed broccoli and some warm, buttered French bread. Garnish with your favorite Italian cheese (my family likes to use Asiago, but Parmesan or Romano work wonderfully as well) and fresh parsley when serving. Enjoy!
💭 Tips & Notes
Tips
- I always suggest tasting the sauce toward the end of the cooking process before adding any more salt.
- I like to stir the chicken alfredo occasionally during the cook time, but obviously that will depend on whether or not you are home during the day.
- Can't find Romano cheese in your store? Check the pasta aisle for the Kraft shaker of Parmesan cheese as they offer a Parmesan Romano cheese blend in their familiar green shakers.
- Do stir the pasta occasionally while cooking. This helps to prevent clumping.
Recipe Notes
Add your favorite stir-ins at the end of the cooking time, after the pasta has had a chance to absorb the liquid and cook thoroughly. Toss in steamed broccoli or crisped bacon just before serving.
It is best to serve your alfredo dinner immediately once the pasta is tender. However, you can use the 'keep warm' setting to hold your chicken alfredo dinner at a ready-to-eat temperature if needed.
If the pasta has not cooked to your desired level of tenderness, add broth ½ cup at a time to the sauce. Stir, and cook an additional 5 minutes.
❓ FAQ
You could, but I wouldn't! Since the slow cooker method has a long cook time, it can completely turn your pasta to mush. Most thin pasta cooks in 15-20 minutes, and 25-30 minutes is the maximum pasta cook time that I recommend for great crockpot cooking results.
To speed things up you can cook your pasta in water, drain, and add to the chicken and sauce replacing step 6.
No, you don't have to cook chicken before slow cooking a meal. It's not a necessary step, but searing the chicken adds flavor to the recipe overall.
You Might Also Like These Other Slow Cooker Dinners
- Slow Cooker Crack Chicken
- Slow Cooker Yankee Pot Roast
- Slow Cooker Pulled Pork
- Slow Cooker Butter Chicken
- Slow Cooker Pork Carnitas
- Slow Cooker Chicken and Dumplings
📖 Recipe Card
Slow Cooker Chicken Alfredo Crock Pot Recipe
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 2 lbs chicken breasts (boneless, skinless)
- 3 c heavy cream
- 5 c chicken broth (divided - 4 cups for the alfredo, 1 cup heated broth when adding pasta)
- ¼ c butter (salted - ½ stick)
- 1 tablespoon garlic (chopped and smashed)
- 1 cube chicken bouillon
- 1 lb penne pasta (uncooked)
- 4 oz Parmesan cheese (freshly grated is best)
- 1 oz Romano cheese (freshly grated is best)
- salt & pepper (to taste)
- 2 tablespoon fresh parsley (chopped, optional garnish)
Instructions
- In a frying pan, heat olive oil over medium high heat until shimmering.1 tablespoon olive oil
- Pat your boneless, skinless chicken breasts dry and lightly season with salt and pepper.2 lbs chicken breasts
- Place chicken breasts in the heated pan and sear both sides of the chicken breast (just for color, the chicken does not need to be completely cooked as it will cook in the slow cooker), about 2 minutes per side.
- 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.3 c heavy cream, 5 c chicken broth, ¼ c butter, 1 tablespoon garlic, 1 cube chicken bouillon
- 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).
- 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.1 lb penne pasta
- 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.4 oz Parmesan cheese, 1 oz Romano cheese, salt & pepper
- Garnish with fresh chopped parsley and serve.2 tablespoon fresh parsley
Notes
- I always suggest tasting the sauce toward the end of the cooking process before adding any more salt.
- I like to stir the chicken alfredo occasionally during the cook time, but obviously that will depend on whether or not you are home during the day.
- Can't find Romano cheese in your store? Check the pasta aisle for the Kraft shaker of Parmesan cheese as they offer a Parmesan Romano cheese blend in their familiar green shakers.
- Do stir the pasta occasionally while cooking. This helps to prevent clumping.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Megan Julian says
The flavors are delicious, but mine ended up way too liquidy. Any ideas? I cooked on low. I also used a crockpot liner, I don’t know if that affected it.
Angela @ BakeItWithLove.com says
It's hard to say without asking for more details, but in the case that your sauce is slightly runny you can always leave the cover off for a while to let the sauce thicken. Hope that helps!!
Lauren W. says
All I had was fat free half and hal so I added more butter is this going to be too thin?
Angela @ BakeItWithLove.com says
That should work very well! Hope it turned out wonderfully!
Chelsea says
How much nutmeg? I don’t see it in the directions at all.
Thanks in advance!
Angela @ BakeItWithLove.com says
I usually freshly grate some nutmeg into the dish but the total is really only about a pinch of nutmeg, at most 1/4 teaspoon. Thanks for asking!!