Crockpot Chicken Alfredo
Description
This Crockpot Chicken Alfredo is the ultimate comfort meal! Tender chicken slowly cooked in a creamy garlic-Parmesan sauce with perfectly cooked pasta. It’s rich, cheesy, and so easy—perfect for busy weeknights or cozy weekends.
Ingredients
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3 boneless, skinless chicken breasts
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8 oz pasta (penne or rotini work best)
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2 cups heavy cream
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1 cup low-sodium chicken broth
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1½ cups grated Parmesan cheese
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4 garlic cloves, finely minced
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1 tsp Italian seasoning
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Salt and black pepper, to taste
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2 Tbsp fresh parsley, chopped (for garnish)
Directions
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Prepare the Chicken
Place chicken breasts in the bottom of the crockpot in a single layer. Season evenly with salt, pepper, and Italian seasoning. Sprinkle minced garlic over the top. -
Add the Liquids
Pour chicken broth and heavy cream over the chicken. The chicken doesn’t need to be fully submerged; steam will help cook it evenly. -
Slow Cook
Cover and cook on LOW for 5 hours or HIGH for 2½ hours, until chicken is tender and fully cooked. -
Cook the Pasta in the Sauce
Add uncooked pasta directly into the crockpot, pressing it down so it’s mostly submerged in the liquid. Continue cooking on LOW for 1 hour or HIGH for 30 minutes, stirring once or twice to prevent sticking. -
Shred the Chicken
Remove chicken breasts, shred with two forks, and return to the crockpot. -
Finish with Cheese
Stir in Parmesan cheese until fully melted. Let sit for a few minutes—sauce will thicken naturally. -
Serve
Sprinkle with fresh parsley before serving for a pop of color and freshness. Serve hot with extra Parmesan if desired.