Crockpot Chicken Alfredo Recipe Recap
Indulge in a rich and creamy Crockpot Chicken Alfredo, a hassle-free comfort meal made with tender slow-cooked chicken, a velvety Parmesan sauce, and perfectly cooked fettuccine.
Ingredients
Main Ingredients
- Chicken breasts 2 large or 3 medium
- Alfredo sauce 2 cups
- Parmesan cheese 1 cup, grated
- Heavy cream 1 cup
- Cream cheese 4 oz, softened
- Chicken broth 1 cup
- Garlic 3 cloves, minced
- Italian seasoning 1 tsp
- Butter 2 tbsp
- Salt & black pepper to taste
For Serving
- Fettuccine pasta 12 oz, cooked
- Fresh parsley for garnish
Instructions
Step 1: Prepare the Ingredients
- Season the chicken with salt, black pepper, and Italian seasoning to infuse it with flavor.
- Mince fresh garlic for a bold, aromatic touch.
- Cube the cream cheese for easier melting.
Step 2: Layer the Crockpot
- Arrange the chicken breasts at the bottom of the slow cooker.
- Pour in chicken broth and heavy cream for a smooth, creamy base.
- Add butter, minced garlic, and cream cheese for richness.
- Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours until the chicken is fully tender.
Step 3: Shred the Chicken & Enhance the Sauce
- Remove the cooked chicken and shred it with two forks.
- Stir in Alfredo sauce and Parmesan cheese, then return the shredded chicken to the slow cooker.
- Let everything simmer for 20–30 minutes to blend the flavors and thicken the sauce.
Step 4: Cook and Combine the Pasta
- While the sauce finishes, boil fettuccine pasta according to package instructions.
- Drain the pasta and gently toss it into the slow cooker, ensuring every strand is coated in the creamy sauce.
Step 5: Garnish and Serve
- Sprinkle with fresh parsley and extra Parmesan for a final burst of flavor.
- Pair with garlic bread or a crisp salad for a complete, satisfying meal.
Notes
Nutrition Information (Per Serving):
- Calories: 550 kcal
- Fat: 30g
- Protein: 45g
- Carbohydrates: 35g
- Saturated Fat: 16g
- Cholesterol: 130mg
- Sodium: 800mg
- Fiber: 2g
- Sugar: 3g