Description
Slow Cooker Chicken Alfredo is a rich, creamy chicken pasta that practically cooks itself, making it the perfect easy dinner when you are short on time but still want cozy comfort food; pair it with your favorite breakfast ideas and quick breakfast routines by using leftovers for the next day, save it alongside your healthy snack and dinner ideas for busy nights, and pin it with your favorite food ideas if you love an easy recipe that turns simple ingredients into a restaurant-style meal.
Ingredients
2 pounds boneless skinless chicken breasts
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon black pepper
2 cups low sodium chicken broth
4 tablespoons unsalted butter, cut into pieces
8 ounces cream cheese, softened and cubed
2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese
1 pound penne pasta, cooked al dente
2 tablespoons cornstarch optional, for thickening
3 tablespoons cold water for cornstarch slurry
2 tablespoons chopped fresh parsley
Instructions
1. Spray the inside of a 6 quart slow cooker with nonstick cooking spray or lightly grease it with butter.
2. Place the boneless skinless chicken breasts in an even layer in the bottom of the slow cooker.
3. Season the chicken evenly with kosher salt, garlic powder, Italian seasoning, onion powder, and black pepper.
4. Pour the low sodium chicken broth around the chicken, then scatter the unsalted butter pieces and cream cheese cubes over the top.
5. Gently pour in the heavy cream, trying not to disturb the layers too much so the dairy can warm slowly.
6. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is very tender and shreds easily with two forks.
7. Transfer the cooked chicken to a cutting board and shred it into bite sized pieces, then return the shredded chicken to the slow cooker.
8. Whisk the cooking liquid in the slow cooker until the melted cream cheese and butter form a mostly smooth creamy sauce.
9. Add the freshly grated Parmesan cheese and stir until it is fully melted and the sauce is thick and velvety.
10. If you want a thicker sauce, stir together the cornstarch and cold water in a small bowl to make a slurry, then whisk it into the slow cooker, cover, and cook on HIGH for 10 to 15 minutes until the sauce has noticeably thickened.
11. While the sauce finishes, cook the penne pasta in a large pot of salted boiling water according to package directions until just al dente, then drain well without rinsing.
12. Add the hot drained pasta to the slow cooker and toss gently until every piece of pasta is coated in the creamy chicken Alfredo sauce.
13. Stir in the chopped fresh parsley and taste, adjusting the seasoning with a pinch of extra salt or pepper if needed.
14. Serve the Slow Cooker Chicken Alfredo immediately in warm bowls, topping each serving with extra Parmesan and parsley if desired.
Notes
Use freshly grated Parmesan cheese instead of pre shredded cheese so the Alfredo sauce melts smoothly and does not turn grainy.
Every slow cooker heats a little differently, so begin checking the chicken 30 minutes before the earliest cook time and switch to warm once it easily shreds.
Leftovers will thicken as they chill; when reheating, stir in a splash of milk, cream, or chicken broth to bring the sauce back to a silky consistency without overcooking the pasta.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 680
- Sugar: 5
- Sodium: 840
- Fat: 34
- Saturated Fat: 18
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 45
- Cholesterol: 190
Keywords: slow cooker chicken alfredo, crockpot chicken alfredo, easy dinner, pasta recipe, weeknight dinner ideas