Slow-Cooker Chicken Alfredo

This slow-cooker chicken Alfredo recipe has all the indulgence of a traditional bowl but with set-it-and-forget-it convenience.

Even with all of chicken Alfredo’s creamy, garlicky goodness, I’ll be the first to admit the dish is a bit too much effort for me. I’ll make it only for a special occasion. Made in a slow cooker, though, it’s basically a hands-off recipe that’s achievable any day of the week.

In fact, slow-cooker chicken Alfredo is best for busy days when there seems to be no time to cook. After five hours or so, you’ll have a delicious pot of indulgent chicken Alfredo. During the last 30 minutes, pop a loaf of garlic bread in the oven, roast some broccoli and dinner is ready.

Ingredients for Slow-Cooker Chicken Alfredo

• Chicken: Purchase 2 pounds of boneless skinless chicken breasts for this recipe.
• Chicken broth: Chicken broth slowly cooks the chicken so the meat can be shredded, then the broth cooks the pasta.
• Heavy whipping cream: A few cups of heavy whipping cream make the Alfredo sauce rich and creamy.
• Onion: Yellow onions are the best type of onion for a slow-cooker recipe. These hold up well to slow, long heat.
• Garlic: We suggest three minced garlic cloves, but you can use more or less to your liking.
• Italian seasoning: This herb-and-spice blend has the perfect balance of basil, oregano, parsley, thyme, rosemary, garlic powder and pepper, adding a ton of flavor to crockpot chicken Alfredo in one easy measurement. Buy the blend from the store or make your own Italian seasoning at home.
• Pasta: Purchase your favorite brand of penne or rigatoni pasta. You could also use gluten-free pasta if needed!

Directions

Step 1: Brown the chicken

In a large skillet, melt the butter, then brown the chicken in batches. Transfer the chicken breasts to a 5- or 6-quart slow cooker.

Editor’s Tip: Be sure to brown the chicken in batches. You don’t want to overcrowd the pan or the chicken will steam rather than brown.

Step 2: Slow-cook the chicken with the sauce

In a large bowl, whisk together the chicken broth, heavy whipping cream, onion, garlic, Italian seasoning and pepper.

Pour the mixture over the chicken. Cover the slow cooker with the lid and cook everything on low until the chicken is tender and reads at least 165°F when probed with a thermometer in its thickest part, four to five hours.

Step 3: Shred the chicken

Remove the chicken to a cutting board. Allow the chicken to sit for at least 10 minutes so the juices can redistribute. When the chicken is cool enough to handle, shred it with two forks. Cover the shredded chicken with aluminum foil to keep it warm.

Step 4: Cook the pasta

Meanwhile, add the pasta to the slow cooker. Cook the pasta on low until it’s tender, 20 to 25 minutes.

Step 5: Assemble

Add the shredded chicken back to the slow cooker. Stir everything together to combine. Serve the crockpot chicken Alfredo with shredded Parmesan cheese. Enjoy!

Editor’s Tip: Sprinkle minced parsley or chives on top to add a little pop of color.

Recipe Variations

• Change the pasta shape: You can use other pasta shapes, like Mafalda, bucatini, cavatappi, farfalle or fettuccine, as desired. Just avoid super small shapes like pastina or ditalini.
• Make it spicy: Add a few shakes of red pepper flakes to the slow-cooker chicken Alfredo pasta, or season the chicken breasts with a Cajun blend before searing.

How to Store Slow-Cooker Chicken Alfredo

Allow leftover slow-cooker chicken Alfredo pasta to cool to room temperature. Transfer the leftovers to an airtight container in the fridge for up to three days.

Can you freeze slow-cooker chicken Alfredo?

Yes, you can freeze slow-cooker chicken Alfredo. Allow it to cool completely to room temperature, then transfer it to a freezer-safe airtight container. Freeze for up to three months.

How do you reheat slow-cooker chicken Alfredo?

Reheat chicken Alfredo in a saucepan over medium heat. Add a splash of milk to loosen the sauce.

Slow-Cooker Chicken Alfredo Tips

What do you serve with this slow-cooker chicken Alfredo recipe?

With slow-cooker chicken Alfredo, serve impressive vegetable sides like grilled cabbage, roasted asparagus, steamed broccoli, roasted Brussels sprouts with bacon or glazed carrots. Sliced garlic bread would also be fantastic here.

What can I do if my sauce is too thick or too thin?

If your Alfredo sauce is too thick, add a little more chicken stock, 1/8 cup at a time. If it’s too thin, thicken the sauce with a cornstarch slurry. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water until completely blended, then whisk it into the sauce. You may need another dose if the sauce is still too thin. Do not add the cornstarch directly to the slow-cooker or it will clump and be impossible to whisk into the sauce.

Do you have to shred the chicken?

No, you don’t have to shred the chicken. You can slice or dice the chicken instead. Just make sure the chicken has time to rest for 10 minutes after cooking and before cutting so the juices can redistribute throughout the chicken. If you cut into it too early, a lot of the juice will leak out. You can also just give each person their own whole chicken breast.