Crockpot Chicken Alfredo Recipe

Crock pot chicken alfredo topped with cheese and fresh herbs.

5 from 16 votes

Crockpot Chicken Alfredo Recipe

Crock Pot Chicken Alfredo is an easy, creamy slow cooker dinner with tender chicken and rich Alfredo sauce, perfect for busy weeknights.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: Italian

Servings:

Author: Kristyn Merkley

Ingredients

1 tablespoon olive oil
2 large chicken breasts
salt and pepper, to taste
1½ cups whole milk
1½ cups chicken broth
2 teaspoons minced garlic
8 ounces fettuccine, broken in half
½ cup heavy whipping cream
1 cup shredded parmesan cheese, plus more for garnish
parsley, for garnish

Instructions

Heat the olive oil in a medium skillet over medium high heat. Season the chicken with salt and pepper on both sides. Add the chicken to the skillet and cook 2-3 minutes per side, until browned but not cooked through.
Add the chicken to the crock pot. Mix together the whole milk, chicken broth, and garlic, and pour it over the chicken. Cook on high heat for 2-3 hours, or low heat for 4-5 hours.
Remove the chicken from the pot and cover with foil to keep warm. Add the fettuccine to the crock pot and stir to coat in the sauce. Cover and cook on high heat for 30 minutes, until tender. Stir in the heavy cream and parmesan cheese.
Slice the chicken and add it to the fettuccine in the crock pot. Serve sprinkled with parmesan and fresh parsley, if desired.

Notes

Recipe Tips.

Brown the chicken first for extra flavor and better texture in the finished dish.
Stir the pasta halfway through cooking to prevent sticking.
Shred parmesan from a block for the smoothest sauce.
Add a splash of broth or milk when reheating to loosen the sauce.
To thicken the sauce, add a quick cornstarch slurry, or add extra cream or parmesan cheese. For the slurry, in a separate bowl, add 1 tablespoon cornstarch + 1 tablespoon cold water. Add it to the sauce and stir.
Add veggies such as broccoli florets or asparagus, julienne cut sun dried tomatoes on top, or top it off with crumbled bacon after it is done cooking.

Store. Keep leftovers in an airtight container in the fridge for 2-4 days.

Freeze. The sauce can sometimes get a bit grainy and noodles a little extra soft, but it's still a good option to preserve leftovers for later. Freeze in airtight containers for 3-4 weeks.

For best results, reheat on the stovetop if needed, and add a little extra milk to help smooth out the sauce. You can also reheat in the microwave.

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