One of my kid’s favorite meals is when I make tender and juicy chicken breasts smothered in a homemade alfredo sauce, all cooked to perfection in the crockpot. My Crockpot Chicken Alfredo is quickly becoming a family favorite!
What’s in This Slow Cooker Chicken Alfredo Recipe?
If you like our Homemade Chicken Alfredo, you’re going to love this slow cooker version. Lusciously creamy and loaded with flavor, you can’t go wrong with this slow cooker chicken Alfredo recipe! Chicken breasts are made super tender in the slow cooker and the sauce adds such a depth of flavor.
- Chicken: We prefer boneless, skinless chicken breasts for this recipe, but thighs also work.
- Italian Seasoning: Adds classic Italian flavor to the chicken.
- Cream: Heavy cream makes the sauce rich and creamy.
- Broth: Low-sodium chicken broth creates a flavorful sauce base.
- Butter: Unsalted butter adds richness to the dish.
- Garlic: Fresh minced garlic adds an earthy and savory flavor.
- Cheese: Parmesan cheese makes this dish super cheesy!
- Pasta: We like fettuccine, but any long pasta will work.
Variations
To take your crockpot chicken Alfredo to the next level, try these variations:
- Add Greens: Once the pasta has fully cooked, add in some spinach or kale and stir until wilted.
- Swap Pastas: Try a different shape of pasta, such as bowties or rigatoni.
- Swap Proteins: Try making salmon, shrimp, or meatball Alfredo!
- Add Veggies: Add broccoli florets, peas, or carrots for a veggie boost.
- Add Pork: Add in chopped bacon or pancetta for an umami kick.
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How to Store and Reheat
Store leftover crockpot chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat until warmed through.
We do not recommend freezing slow cooker chicken Alfredo, as the sauce tends to separate and the fettuccine turns mushy.
Serving Suggestions
This crockpot chicken Alfredo is the perfect one-pot meal for the whole family. It’s great by itself or served with crusty bread and a light salad.
Notes from the Test Kitchen
Rustle up this creamy pasta meal in the slow cooker with no fuss and no mess! This super easy chicken alfredo is made using mainly kitchen staples, it’s so easy you’ll want to have this in your weeknight meal plan!
Top Reader Review
“My whole family thought this was the absolute best chicken Alfredo I’ve ever made! Made a big pot and had leftovers for the next day! Definitely give this 5 star rating.” – Tiffany Pace
Crockpot Chicken Alfredo Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups heavy cream
- 1 cup low sodium chicken broth
- 4 tablespoons unsalted butter cut into cubes (½ stick)
- 2 cloves garlic minced
- ½ cup grated Parmesan cheese
- 8 ounces dry fettuccine pasta
- chopped fresh parsley optional, for garnish
Equipment
- Crockpot
Instructions
- Add the chicken to a 6-quart crockpot. Season with Italian seasoning, salt, and pepper. Add the heavy cream and broth. Scatter the cubes of butter and minced garlic over the top of the chicken.1 pound boneless, skinless chicken breasts, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 cups heavy cream, 1 cup low sodium chicken broth, 4 tablespoons unsalted butter, 2 cloves garlic
- Cover and cook on high for 2 hours, until the chicken is cooked through and 165°F internally. Remove the chicken and place it on a cutting board. Slice or chop when cooled.
- To the slow cooker, stir in the grated Parmesan cheese until combined. Add the dry pasta, toss and ensure it is all covered, and continue to cook on high for about 20 minutes.½ cup grated Parmesan cheese, 8 ounces dry fettuccine pasta
- When the pasta is nearly cooked, return the chicken to the crockpot and heat through. Turn off the heat and allow to cool a bit to thicken the sauce, then serve garnished with Parmesan cheese and parsley, if desired.chopped fresh parsley
Notes
- If you have time, brown your chicken breasts in the crockpot set on high before adding the chicken broth and heavy cream. This will give the chicken a nice crust and create some brown bits to add flavor to the sauce.
How to Make Crockpot Chicken Alfredo Step by Step
Fill the Crockpot: Add 1 pound of boneless, skinless chicken breasts to a 6-quart crockpot. Season with 1 teaspoon of Italian seasoning, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Add 2 cups of heavy cream and 1 cup of chicken broth. Scatter 4 tablespoons of cubed unsalted butter and 2 cloves of minced garlic over the top of the chicken.
Cook the Chicken: Cover and cook on high for 2 hours, until the chicken is cooked through and 165°F internally. Remove the chicken and place it on a cutting board. Slice or chop when cooled.
Cook the Pasta: To the slow cooker, stir in ½ cup of grated Parmesan cheese until combined. Add 8 ounces of dry fettuccine, toss, and ensure it is all covered, and continue to cook on high for about 20 minutes.
Thicken the Sauce: When the pasta is nearly cooked, return the chicken to the crock and heat through. Turn off the heat and allow to cool a bit to thicken the sauce, then serve garnished with Parmesan cheese and parsley, if desired.
Yes, you can absolutely cook pasta right in the crockpot. I recommend cooking the pasta in the last 20 minutes so that it doesn’t overcook.
If you find your sauce is a bit thin for your liking, try stirring in a slurry made from 2 tablespoons of cold water and 2 tablespoons of cornstarch. Whisk constantly over low heat until thickened.
My whole family thought this was the absolute best chicken Alfredo I’ve ever made! Made a big pot and had leftovers for the next day! Definitely give this 5 star rating
That’s so wonderful to hear! Thanks so much for sharing, Tiffany!
About how long does it take to brown the chicken breasts in the crockpot for those that want to do that additional step?
It should take about 5 minutes!
Does the chicken need to be thawed or can it be frozen? How does the browning of the chicken work in both of these?
You can use frozen chicken, but you won’t be able to do the optional browning step!
It was very simple to make in the crock. My kids routinely ask for Alfred. This recipes was so easy and tasted like I stood over it the entire time thanks and it was stuff you have on hand thanks
I’m so glad it was a hit, Missy! Thanks so much for stopping by!
I didn’t use cream cheese but the milk curdled. Waste of ingredients!
Hi Julie, I’m sorry to hear that this recipe didn’t work out for you! Unfortunately, I don’t recommend using milk instead of heavy cream in this recipe, as you won’t get the same good result.
I love it and so easy. Love that you can cook it in the crockpot
I’m so glad you enjoyed this recipe, Jenay!
Would I be able to use jar sauce instead of heavy cream?
If you’d like to use jarred sauce, add the sauce to the chicken in step 1, and omit the butter, garlic, and cheese!
Do you cook the noodles with or without the crockpot lid?
Covered!
Very good recipe!! Good flavor and texture! takes a little while for the sauce to thicken to the right consistency. Will definitely make again!!
Loved it! Want to try it with broccoli next go around. When would I add the broccoli and would frozen or fresh be best?
Hi Ashley, we recommend adding the broccoli in with the chicken. Both fresh and frozen would work!
Hi! I would like to add sweet peas to this recipe. When should I add them if they’re frozen? Also, if I doubled the recipe, would it fit in a 7 quart crockpot, and would I need to adjust the cook time? Thank you in advance!
Hi Jenny, we recommend adding frozen peas in step 4 with the cooked chicken. This recipe should fit in a 7-quart crockpot if doubled with no cooking adjustments, but we always recommend checking the chicken is properly cooked with a meat thermometer before proceeding to the next step!