Crock Pot Chicken Alfredo (Printable Version)
Creamy chicken Alfredo made effortlessly in the slow cooker with tender shredded chicken, rich parmesan sauce, and perfectly cooked fettuccine pasta.
# 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
# How to Make It:
01 - Place chicken breasts in the bottom of the slow cooker. Season evenly with salt, 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 pieces across the top.
04 - Cover and cook on low setting for 4 hours until chicken is fully cooked through and tender.
05 - Remove cooked chicken breasts from the slow cooker. Using two forks, shred the meat into bite-sized pieces. Return shredded chicken to the pot.
06 - Stir uncooked fettuccine into the sauce, submerging pasta as completely as possible.
07 - Sprinkle freshly grated Parmesan cheese over the mixture and stir thoroughly to combine.
08 - Cover and cook on high for 25–35 minutes, stirring once or twice during cooking, until pasta reaches al dente texture and sauce is thickened.
09 - Serve immediately, garnished with freshly chopped parsley.
# Expert Tips:
01 -
- Its practically foolproof even on your most exhausted days
- The sauce develops an incredible depth you just cant get from stovetop versions
02 -
- The sauce may look slightly curdled before adding the pasta. This is completely normal and will smooth out as the pasta starches get incorporated
- Do not lift the lid unnecessarily during cooking. Every peek adds 15 to 20 minutes to your cooking time
03 -
- Grate your own Parmesan. Pre-grated cheese contains cellulose that prevents proper melting and leads to grainy sauce
- Use full fat cream cheese. Low fat versions can break and make the sauce oddly thin despite having less fat