Crock Pot Chicken Alfredo (Printable)

Creamy, comforting slow cooker chicken Alfredo with tender shredded chicken and perfectly cooked fettuccine in a rich parmesan cream sauce.

# What You'll Need:

→ Meats

01 - 2 lbs boneless, skinless chicken breasts

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 4 cloves garlic, minced

→ Dairy

04 - 2 cups heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 4 oz cream cheese, cubed
07 - 2 tbsp unsalted butter

→ Pasta

08 - 12 oz fettuccine pasta, uncooked

→ Seasonings

09 - 1 ½ tsp salt
10 - ½ tsp black pepper
11 - ½ tsp dried Italian herbs
12 - ¼ tsp crushed red pepper flakes

→ Liquids

13 - 1 cup low-sodium chicken broth

→ Garnish

14 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Arrange chicken breasts in the slow cooker. Evenly coat with salt, pepper, and Italian herbs.
02 - Scatter chopped onion and minced garlic over the seasoned chicken.
03 - Pour chicken broth and heavy cream into the slow cooker. Distribute cream cheese cubes and butter pieces across the surface.
04 - Cover and cook on low heat for 4 hours until chicken registers 165°F internally and shreds easily.
05 - Transfer cooked chicken to a cutting board. Using two forks, pull meat apart into bite-sized pieces. Return shredded chicken to the slow cooker.
06 - Stir uncooked fettuccine into the sauce mixture, submerging noodles as completely as possible.
07 - Sprinkle grated Parmesan cheese over the surface and stir thoroughly to incorporate.
08 - Cover and cook on high heat for 25 to 35 minutes. Stir once or twice during cooking. Pasta is done when tender but firm to the bite and sauce has thickened.
09 - Ladle into bowls and garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • Set it and forget it magic that lets you walk away until dinnertime
  • The sauce thickens right in the slow cooker, so zero stovetop stirring required
02 -
  • Stir the pasta halfway through that last cooking stretch or you will end up with a solid noodle block, trust me on this one
  • The sauce continues thickening as it cools slightly, so do not panic if it looks a little thin right when you turn off the pot
03 -
  • Leftovers keep in the fridge for three days and actually taste even better after the flavors really meld together
  • The sauce thickens considerably when refrigerated, so add a splash of cream or broth when reheating

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