Description
Creamy and comforting Crockpot Chicken Alfredo made with tender slow-cooked chicken, rich Alfredo sauce, and perfectly cooked pasta for an easy family dinner.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 3 cups heavy cream
- 1 cup low-sodium chicken broth
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 cup unsalted butter
- 2 cups freshly grated Parmesan cheese
- 12 ounces fettuccine pasta
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add heavy cream, chicken broth, minced garlic, Italian seasoning, salt, pepper, and paprika over the chicken.
- Top with slices of butter.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is tender and cooked through.
- Remove chicken and shred with two forks, then return it to the crockpot.
- Stir in grated Parmesan cheese until the sauce is smooth and thickened.
- Cook fettuccine pasta according to package instructions until al dente. Drain well.
- Add the cooked pasta to the crockpot and toss until fully coated in the Alfredo sauce.
- Cover and cook on low for an additional 20–30 minutes to allow flavors to combine.
- Garnish with chopped parsley and extra Parmesan before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add steamed broccoli or spinach for extra vegetables.
- Use freshly grated Parmesan for best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American