🍝 Slow Cooker Creamy Chicken Alfredo
Rich, comforting, and hands-off—this is a set-it-and-forget-it Alfredo that turns tender chicken into a creamy, garlicky pasta sauce.
🧾 Ingredients
- 500–700 g (1–1½ lb) chicken breasts or thighs
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 (225 g / 8 oz) block cream cheese, cubed and softened
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 300–400 g fettuccine or pasta of choice
- 1 tbsp butter (optional, for extra richness)
- Fresh parsley (for garnish)
👩‍🍳 Instructions
1. Add to slow cooker
Place chicken in the crockpot. Add garlic, chicken broth, Italian seasoning, salt, and pepper.
2. Slow cook
- LOW: 5–6 hours
- HIGH: 3–4 hours
Chicken should be tender and easy to shred.
3. Shred the chicken
Remove chicken, shred it with two forks, then return it to the slow cooker.
4. Make it creamy
Stir in:
- Cream cheese
- Heavy cream
- Parmesan cheese
- Butter (if using)
Cover and cook on LOW for another 20–30 minutes until smooth and creamy.
5. Cook pasta
Boil pasta separately until al dente. Drain.
6. Combine
Add cooked pasta into the slow cooker and toss until fully coated in sauce.
🍽️ Serving Ideas
- Garlic bread on the side
- Steamed broccoli or sautéed spinach
- Extra Parmesan on top
✨ Tips
- Don’t overcook the pasta in the slow cooker—it gets too soft.
- Add a splash of reserved pasta water if the sauce is too thick.
- For a lighter version, swap half the cream for milk (sauce will be thinner but still tasty).
Creamy, cheesy, and ultra-comforting—this is the kind of dinner that disappears fast. If you want, I can give you a Cajun Alfredo or a broccoli chicken Alfredo variation.