Crock Pot Chicken Alfredo (Print Version)

Tender chicken in a rich parmesan cream sauce with fettuccine, all made effortlessly in your slow cooker.

# What You 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

# Preparation Steps:

01 - Place chicken breasts in the bottom of the slow cooker. Season evenly with salt, black pepper, and dried 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 evenly across the top.
04 - Cover and cook on low setting for 4 hours, or until chicken reaches internal temperature of 165°F and is tender.
05 - Remove cooked chicken breasts from slow cooker. Shred using two forks, then return meat to the pot.
06 - Stir in uncooked fettuccine, submerging noodles completely in the liquid.
07 - Sprinkle grated Parmesan cheese over the mixture and stir thoroughly to combine.
08 - Cover and cook on high for 25 to 35 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
09 - Ladle into bowls and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The sauce develops this incredible richness you cant get from stovetop cooking
  • Set it and forget it means zero stress when everyone comes home hangry
02 -
  • Stirring the pasta halfway through prevents sticking and ensures even cooking
  • The sauce thickens as it cools, so do not judge consistency right out of the slow cooker
03 -
  • Room temperature cream cheese cubes incorporate more smoothly into the sauce
  • Grate your own Parmesan because pre-grated cheese often contains anti-caking agents that prevent melting

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