Crock Pot Chicken Alfredo

Name: Crock Pot Chicken Alfredo
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 6 servings
Ingredients: 1 lb boneless skinless chicken breasts; 4 oz cream cheese; 4 oz unsalted butter; 3 cloves garlic; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon dried parsley; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 1/4 teaspoon paprika; 1/4 teaspoon black pepper; 2 1/2 cups heavy whipping cream; 1-2 cups chicken broth*; 3/4 cup freshly grated Parmesan cheese; 8 oz fettuccine noodles

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings
6 servings
Calories
871 kcal
Course
Main Course
Cuisine
Italian

Crock Pot Chicken Alfredo

Heidi Pena

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Made completely in the crock pot, this Crock Pot Chicken Alfredo is rich and delicious and so, so easy to make. Tender shredded chicken is served with a delicious and creamy sauce - this is a dinner for the whole family to enjoy.

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Ingredients

Servings

1 lb boneless skinless chicken breasts
4 oz cream cheese cut into cubes
4 oz unsalted butter cut into cubes
3 cloves garlic minced
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon black pepper
2 1/2 cups heavy whipping cream
1-2 cups chicken broth*
3/4 cup freshly grated Parmesan cheese
8 oz fettuccine noodles uncooked

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Instructions

Place the chicken in the bottom of a slow cooker. Place the cream cheese and butter over the top, then sprinkle the garlic over. Then sprinkle all of the spices over the top of the chicken.
Pour the heavy cream into the crock pot, along with 1 cup of the chicken broth. Place the lid on the slow cooker and cook on low for 3-4 hours**, or until the chicken is cooked through.
Once the chicken is cooked, remove the chicken from the slow cooker to a cutting board and allow it to cool slightly.
Whisk the ingredients in the slow cooker together, (the cream cheese will sometimes look like it has separated - this is normal), then stir in the parmesan cheese. Add the dry pasta and put the lid back on the crock pot. Cook for an additional 30-40 minutes, until the pasta is al dente, stirring a few times during the cook time to ensure that the pasta doesn’t stick together.
Once the chicken has cooled slightly, shred it with two forks.
When the pasta is cooked, add the chicken back into the crock pot and stir to combine. If the sauce is too thick, add more chicken broth as needed. Let it all cook a few more minutes to heat through, then serve.

Notes

*You will use as much broth as you need to get your desired consistency. The pasta will continue to absorb the liquid as the pasta sits, so the longer it is in the crock pot, the more liquid you’ll need to add.
**Every slow cooker cooks a little differently. I always start checking the chicken around the 2 1/2 hour mark to see if it is cooked through, as overcooked chicken will dry out.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Show Details

Serving 1/6 of recipe Calories 871kcal (44%) Carbohydrates 34g (11%) Protein 36g (72%) Fat 65g (100%) Saturated Fat 39g (195%) Polyunsaturated Fat 16g Trans Fat 0g Cholesterol 273mg (91%) Sodium 575mg (24%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 871 kcal

% Daily Value*

Serving	1/6 of recipe
Calories	871kcal	44%
Carbohydrates	34g	11%
Protein	36g	72%
Fat	65g	100%
Saturated Fat	39g	195%
Polyunsaturated Fat	16g	94%
Trans Fat	0g	0%
Cholesterol	273mg	91%
Sodium	575mg	24%
Fiber	2g	8%
Sugar	5g	10%