BEST SLOW COOKER CHICKEN ALFREDO

Imagine unbelievably tender chicken, coated in a rich, creamy Alfredo sauce, all ready and waiting for you after a long day – that’s the magic of slow cooker Chicken Alfredo! This recipe delivers maximum flavor with minimal effort, and I promise, it’s so good, you’ll want to make it every week.

What You’ll Need: The Chicken Alfredo Ingredients

Chicken and Pasta:

• 2 boneless, skinless chicken breasts (about 1 pound total)
• 1 (12-16 ounce) package fettuccine pasta

The Creamy Sauce:

• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter, melted
• 2 cloves garlic, minced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)

Optional Garnishes:

• Fresh parsley, chopped
• Additional Parmesan cheese

The Secret to the BEST Slow Cooker Chicken Alfredo

Okay, friend, let’s talk about why this Chicken Alfredo recipe is about to become your new weeknight go-to. We’re not just throwing ingredients into a slow cooker; we’re building layers of flavor for a truly satisfying dish. So many of us are looking for Easy Crockpot Dinner Recipes For Two, and this fits the bill perfectly!

First, the chicken: using boneless, skinless chicken breasts ensures even cooking and easy shredding. Don’t be tempted to use chicken thighs, as they might make the sauce too greasy. And speaking of sauce, the combination of cream of chicken soup, heavy cream, and cream cheese is pure genius. The cream cheese adds a delightful tang and richness that you just can’t get any other way.

One common mistake people make with slow cooker Alfredo is adding the pasta directly to the slow cooker. Trust me, that’s a recipe for mushy noodles! We’ll cook the pasta separately and add it at the very end to keep it perfectly al dente. This is one of the simple Crockpot Chicken Meals Dinners that can elevate your weeknights.

Step-by-Step Instructions: Slow Cooker Chicken Alfredo Perfection

Step 1: Prepare the Chicken and Sauce

1. Place the chicken breasts in the bottom of your slow cooker.
2. In a medium bowl, whisk together the cream of chicken soup, heavy cream, softened cream cheese, Parmesan cheese, melted butter, minced garlic, garlic powder, salt, and pepper until smooth.
3. Pour the sauce over the chicken breasts, making sure they are fully coated.

Step 2: Slow Cook to Tender Perfection

1. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable.

Step 3: Shred the Chicken and Thicken the Sauce

1. Remove the chicken breasts from the slow cooker and shred them with two forks.
2. Return the shredded chicken to the slow cooker.
3. If the sauce seems too thin, you can thicken it by removing the lid and cooking on high for another 30-60 minutes, stirring occasionally, until it reaches your desired consistency.

Step 4: Cook the Pasta

1. While the chicken is cooking, cook the fettuccine pasta according to package directions. Drain well.

Step 5: Combine and Serve

1. Add the cooked pasta to the slow cooker and stir gently to coat it evenly with the Alfredo sauce and shredded chicken.
2. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.

Tips & Tricks for the Best Chicken Alfredo Ever

Alright, let’s dive into some secrets that will take your Chicken Alfredo from good to *amazing*.

• Don’t Overcook the Chicken: Overcooked chicken will be dry and stringy. Keep an eye on it and test for doneness around the 6-hour mark on low or 3-hour mark on high.
• Customize Your Sauce: Feel free to add other seasonings to the sauce. A pinch of red pepper flakes for a little heat, or some Italian seasoning for extra flavor, can really elevate the dish.
• Add Veggies: Want to sneak in some veggies? Add some steamed broccoli florets or sauteed mushrooms to the slow cooker during the last 30 minutes of cooking. This dish reminds me of a Chicken Broccoli Alfredo Bake!
• Freshly Grated Parmesan is Key: Pre-shredded Parmesan cheese often contains cellulose, which can prevent it from melting smoothly into the sauce. Freshly grated Parmesan will give you the best flavor and texture.
• Don’t Skip the Cream Cheese: Seriously, that little bit of cream cheese makes a *huge* difference. It adds a richness and tanginess that will have everyone raving.
• Make it Spicy: To add some heat, stir in a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce before cooking.

Variations: Chicken Alfredo Your Way

The beauty of Chicken Alfredo is that it’s incredibly versatile! Here are a few ways to customize it to your liking:

• Garlic Lover’s Delight: Add extra minced garlic to the sauce, or even roast a whole head of garlic and squeeze the roasted cloves into the sauce for an intense garlic flavor. Try comparing it to Garlic Parmesan Chicken Pasta.
• Cheesy Goodness: Add a blend of cheeses, such as mozzarella, provolone, and Asiago, to the sauce for an extra cheesy and decadent dish.
• Mediterranean Twist: Add sun-dried tomatoes, Kalamata olives, and feta cheese to the sauce for a Mediterranean-inspired Chicken Alfredo.
• Pesto Power: Swirl in a spoonful of pesto into the sauce just before serving for a vibrant green hue and a burst of fresh basil flavor.
• Wine Infusion: Add a splash of dry white wine to the sauce while cooking for a more complex and sophisticated flavor.

Serving Suggestions: Completing the Meal

Chicken Alfredo is delicious on its own, but it’s even better when paired with the right sides. Here are a few of my favorite serving suggestions:

• Garlic Bread: A classic pairing! Warm, crusty garlic bread is perfect for soaking up all that delicious Alfredo sauce.
• Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the Alfredo.
• Steamed Vegetables: Steamed broccoli, asparagus, or green beans are healthy and delicious options.
• Roasted Vegetables: Roasted Brussels sprouts, carrots, or sweet potatoes add a touch of sweetness and depth of flavor.

If you are looking for something with potatoes, then you should also try Crockpot Garlic Parmesan Chicken & Potatoes.
Another great choice is Parmesan Garlic Chicken Pasta for a quick, one-pan meal. For a lighter alternative, consider pairing this with Creamy Broccoli Chicken Penne. And if you love the garlic parmesan flavor, you’ll adore Mouthwatering Crockpot Garlic Parmesan Chicken.

Storing and Reheating: Chicken Alfredo for Later

Got leftovers? Lucky you! Here’s how to store and reheat your Chicken Alfredo:

• Storing: Store leftover Chicken Alfredo in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave, stirring occasionally, until heated through. You may need to add a splash of milk or cream to the sauce to prevent it from drying out. You can also reheat larger portions in a saucepan over medium heat, stirring occasionally.

Why This Recipe Works: The Perfect Slow Cooker Solution

This slow cooker Chicken Alfredo recipe is a lifesaver for busy weeknights. It’s one of the best Easy Crockpot Dinner Recipes For Two because it requires minimal prep time and cooks while you’re away. The slow cooking process infuses the chicken with incredible flavor and creates a rich, creamy sauce that’s simply irresistible. Plus, it’s so easy to customize to your liking with different seasonings, vegetables, and cheeses.

So, go ahead and give this recipe a try. I promise, you won’t be disappointed! It’s the perfect comfort food for a chilly evening, a potluck gathering, or simply a weeknight meal that everyone will love. And best of all, it’s made with love, just for you.

BEST Slow Cooker Chicken Alfredo

Amelia Chen-Morrison

This slow cooker Chicken Alfredo recipe delivers maximum flavor with minimal effort. Tender chicken is coated in a rich, creamy Alfredo sauce, ready after a long day. It’s easy to customize and perfect for a comforting weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 600 kcal

Equipment

• Slow cooker
• Medium bowl
• Whisk
• Measuring cups
• Measuring spoons
• Fork
• Pot
• Colander

Ingredients

  

• 2 boneless, skinless chicken breasts about 1 pound total
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• ½ cup grated Parmesan cheese
• ¼ cup butter, melted
• 2 cloves garlic, minced
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt or to taste
• Fresh parsley, chopped for garnish
• Additional Parmesan cheese for garnish

Instructions

 

• Place the chicken breasts in the bottom of your slow cooker.
• In a medium bowl, whisk together the cream of chicken soup, heavy cream, softened cream cheese, Parmesan cheese, melted butter, minced garlic, garlic powder, salt, and pepper until smooth.
• Pour the sauce over the chicken breasts, making sure they are fully coated.
• Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable.
• Remove the chicken breasts from the slow cooker and shred them with two forks.
• Return the shredded chicken to the slow cooker.
• If the sauce seems too thin, you can thicken it by removing the lid and cooking on high for another 30-60 minutes, stirring occasionally, until it reaches your desired consistency.
• While the chicken is cooking, cook the fettuccine pasta according to package directions. Drain well.
• Add the cooked pasta to the slow cooker and stir gently to coat it evenly with the Alfredo sauce and shredded chicken.
• Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.

Notes

Don’t overcook the chicken, customize your sauce with red pepper flakes or Italian seasoning, add steamed broccoli florets or sauteed mushrooms during the last 30 minutes of cooking, use freshly grated Parmesan cheese, don’t skip the cream cheese, add a pinch of red pepper flakes to add some heat. Store leftover Chicken Alfredo in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave, stirring occasionally, until heated through. You may need to add a splash of milk or cream to the sauce to prevent it from drying out.