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Crockpot Chicken Alfredo

A close-up of a bowl of creamy crockpot chicken alfredo pasta, topped with shredded chicken and fresh parsley.
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A creamy, hands-off slow cooker chicken Alfredo recipe perfect for busy weeknights. This dump-and-go meal delivers restaurant-style comfort with minimal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (16 ounce) package fettuccine pasta
  • 1 (15 ounce) can Alfredo sauce
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. In a bowl, whisk together Alfredo sauce, heavy cream, Parmesan cheese, butter, and minced garlic.
  3. Pour the sauce mixture over the chicken.
  4. Season with salt and pepper.
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through and tender.
  6. Remove chicken from the slow cooker and shred it with two forks.
  7. Return the shredded chicken to the sauce.
  8. Meanwhile, cook fettuccine pasta according to package directions. Drain well.
  9. Add the cooked fettuccine to the slow cooker with the chicken and sauce. Stir to combine.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
  • This recipe is a great base for meal planning, similar to what you might find with some meal delivery companies.
  • You can substitute chicken thighs for chicken breasts if preferred.

Nutrition

Find it online: https://gourmetgaze.com/crockpot-chicken-alfredo/