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!
Slow Cooker Chicken Alfredo
If you like my 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! I make chicken breasts super tender in the slow cooker, and the sauce adds such a depth of flavor.
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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.
I do not recommend freezing slow cooker chicken Alfredo, as the sauce tends to separate and the fettuccine turns mushy.
Recipe Tip!
For a little extra nutrition, I like to sometimes fold in some fresh spinach, kale, or frozen peas at the end of the cooking time, around the last 5-10 minutes.
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.
- 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.
- Depending on your crockpot, the noodles may take a bit longer to cook. I recommend checking them at 20 minutes and continuing to cook if they need longer.
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.
I am going to try this. Do I need to add more ingredients if I want to use 16oz of noodles?
Hi Francisca, we recommend doubling the sauce so you have plenty for all that pasta!
I have made this recipe multiple times and it is delicious! The only problem I’ve had is the noodles are never fully cooked. I’ve included the correct portion, but it hasn’t made a difference. Next time I will cook the noodles on the stove cooktop to ensure they’re done.