Creamiest Slow Cooker Chicken Alfredo
This Crockpot Chicken Alfredo is the ultimate hands-off comfort food — tender, juicy chicken simmered in a rich, creamy garlic-Parmesan sauce. With minimal prep and no constant stirring, it’s the easiest way to bring restaurant-style flavor to your dinner table.
Equipment
- slow cooker or crockpot
- chef's knife
- cutting board
- tongs
- measuring cups and spoons
- large pot for cooking pasta
- colander
- wooden spoon
Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 cups low-sodium chicken broth
- 1 block (8 oz) cream cheese, cubed
- 2 cloves garlic, minced (optional)
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1 pound fettuccine or penne pasta, cooked and drained
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in a single layer in the slow cooker. Season with salt, pepper, garlic powder, and Italian seasoning.
- Add cubed cream cheese around the chicken and pour in the chicken broth. Add minced garlic if using. Cover and cook on LOW for 4–6 hours or HIGH for 3 hours, until the chicken is tender and easily shredded.
- Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the pot and stir to combine with the creamy base.
- Turn off the heat or set to KEEP WARM. Stir in heavy cream until smooth. Gradually add Parmesan cheese, stirring until melted and the sauce becomes creamy and rich.
- Add cooked pasta to the slow cooker and toss gently until evenly coated in sauce. Taste and adjust seasoning if needed.
- Garnish with fresh parsley and extra Parmesan. Serve immediately for best texture and flavor.
Notes
Tips: Always add heavy cream and Parmesan after turning off the heat to prevent curdling. Use freshly grated Parmesan for the smoothest sauce. For a spicy twist, add 1/2 teaspoon red pepper flakes with the seasonings.
Vegetable Add-Ins: Stir in 2 cups of spinach or sautéed mushrooms before adding the cream.
Make-Ahead: You can prep the broth and chicken the night before; refrigerate separately and cook in the morning. Cook pasta fresh before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of cream or broth to loosen the sauce.
Vegetable Add-Ins: Stir in 2 cups of spinach or sautéed mushrooms before adding the cream.
Make-Ahead: You can prep the broth and chicken the night before; refrigerate separately and cook in the morning. Cook pasta fresh before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of cream or broth to loosen the sauce.