BEST Slow Cooker Chicken Alfredo
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.
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.