Crock Pot Chicken Alfredo (Printable)

Tender chicken and fettuccine in a rich, creamy parmesan sauce made effortlessly in the 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

# How-To Steps:

01 - Arrange chicken breasts in the slow cooker. Sprinkle evenly with salt, black pepper, and dried Italian herbs.
02 - Scatter the chopped onion and minced garlic over the seasoned chicken.
03 - Pour in the chicken broth and heavy cream. Distribute the cream cheese cubes and butter pieces across the top.
04 - Cover and cook on low setting for 4 hours until chicken reaches an internal temperature of 165°F and is fork-tender.
05 - Transfer cooked chicken to a cutting board. Using two forks, shred into bite-sized pieces. Return shredded chicken to the slow cooker.
06 - Stir in uncooked fettuccine, ensuring noodles are submerged in the liquid as much as possible.
07 - Sprinkle grated Parmesan cheese over the mixture and stir thoroughly to combine.
08 - Cover and cook on high heat for 25-35 minutes, stirring once or twice, until pasta is al dente and sauce has thickened to a creamy consistency.
09 - Ladle into bowls and garnish with fresh chopped parsley.

# Helpful Tips:

01 -
  • The sauce develops this incredible depth as all those dairy and herbs meld together over hours, not minutes
  • You walk in the door after work to dinner basically making itself, which feels like having a personal chef
  • Leftovers reheat beautifully, making it the gift that keeps on giving for lunch the next day
02 -
  • Do not lift the lid during the initial 4 hour cook time unless absolutely necessary, because every time you do, you add about 20 minutes to the cooking time
  • The sauce might look thin when you first add the pasta, but it thickens up beautifully as the pasta releases starch
  • Stir that pasta a couple times while it cooks or you will end up with a solid glutenous blob instead of individual noodles
03 -
  • If the sauce seems too thick at the end, stir in a splash of pasta water or more broth
  • The red pepper flakes are entirely optional but add this nice warmth that sneaks up on you

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