0 from 15 votes
Crockpot Chicken Alfredo
This Crockpot Chicken Alfredo is a dream come true for anyone looking for a comforting, easy-to-make dinner. Tender chicken and pasta are slow-cooked in a creamy, garlic-infused Parmesan sauce, creating a dish that's both hearty and delicious. It's perfect for those busy weeknights or when you just need a warm, satisfying meal without the fuss.
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 6
Calories: 583 kcal
Course:
Main Course , Dinner
Cuisine:
Italian , American
Ingredients
- 3 chicken breasts boneless and skinless
- 1 cup chicken broth low sodium
- 2 cups heavy cream
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 8 ounces pasta such as penne or rotini
- 1½ cups Parmesan Cheese grated
- 2 tablespoons fresh parsley chopped
Instructions
- Lay your chicken breasts in the crockpot and season them with salt, pepper, and Italian seasoning. Scatter minced garlic over the top. Gently pour the chicken broth and heavy cream over the chicken. It’s fine if the chicken isn’t fully submerged.
- Cover and cook on low for 5 hours (or on high for 2½ hours).
- After 5 hours on low (or 2½ hours on high), stir in the uncooked penne pasta. Make sure it's submerged in the liquid to cook evenly.
- Continue to cook on low for another hour or on high for about 30 minutes. Check the pasta at around the 30-minute mark to ensure it's cooking to your desired tenderness.
- Once the pasta is cooked, gently remove the chicken, shred it, and return it to the crockpot. Add the Parmesan cheese and stir everything together well.
- Let the dish sit for a few minutes after cooking. It will thicken up and the flavors will meld together beautifully.
- Sprinkle with chopped parsley for a touch of color and freshness.
Cup of Yum
Notes
- Chicken Selection: I used boneless skinless chicken breasts but thighs will work as well.
- Pasta Tips: Add the pasta in the last hour of cooking to prevent it from becoming too soft. Use any small shaped pasta you have.
- Dairy Substitutes: Feel free to substitute the heavy cream with half-and-half or a combination of milk and butter, though the sauce will be less creamy.
- Seasoning Adjustments: Feel free to adjust the garlic, salt, pepper, and Italian seasoning to suit your taste preferences.
- Storing and Reheating: Store leftovers in an airtight container in the fridge for up to 3-4 days. This dish can also be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Nutrition Information
Serving
1serving
Calories
583kcal
(29%)
Carbohydrates
33g
(11%)
Protein
29g
(58%)
Fat
37g
(57%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
143mg
(48%)
Sodium
503mg
(21%)
Potassium
445mg
(13%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1497IU
(30%)
Vitamin C
4mg
(4%)
Calcium
371mg
(37%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 583
% Daily Value*
| Serving | 1serving | |
| Calories | 583kcal | 29% |
| Carbohydrates | 33g | 11% |
| Protein | 29g | 58% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | 503mg | 21% |
| Potassium | 445mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1497IU | 30% |
| Vitamin C | 4mg | 4% |
| Calcium | 371mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.