Go Back

Crockpot Creamy Chicken Alfredo - Comforting, Hands-Off, and Delicious

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 4 ounces cream cheese, softened and cubed
  • 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
  • 3 tablespoons unsalted butter
  • 4 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 12–16 ounces fettuccine or linguine (or use penne for easier serving)
  • Fresh parsley, chopped, for garnish
  • Optional add-ins: 2 cups baby spinach, 8 ounces sliced mushrooms, or 1 cup frozen peas

Method
 

  1. Prep the slow cooker: Lightly grease the insert with a bit of butter or cooking spray to prevent sticking.
  2. Layer the base: Add chicken to the bottom. Sprinkle with Italian seasoning, onion powder, salt, and pepper. Scatter minced garlic over the top.
  3. Add dairy and broth: Pour in chicken broth and heavy cream. Dot the chicken with butter and cream cheese cubes. Sprinkle Parmesan over everything.
  4. Cook low and slow: Cover and cook on Low for 3.5–4.5 hours or on High for 2–3 hours, until the chicken reaches 165°F and is very tender. Avoid lifting the lid too often; heat loss extends cook time.
  5. Shred the chicken: Remove the chicken to a plate and shred with two forks, or slice if you prefer chunks. Return it to the sauce and stir.
  6. Finish the sauce: Stir well to melt any remaining cream cheese. If the sauce seems too thick, add a splash of warm broth or pasta water. If too thin, let it cook uncovered for 10–15 minutes to reduce, or whisk in 1–2 tablespoons grated Parmesan.
  7. Cook the pasta: About 15 minutes before serving, boil pasta in salted water until al dente. Reserve 1/2 cup of the starchy pasta water.
  8. Combine: Drain pasta and add it to the crockpot sauce. Toss gently, adding reserved pasta water as needed to loosen and help the sauce cling.
  9. Optional veggies: Stir in baby spinach to wilt for 2–3 minutes, or fold in sautéed mushrooms or thawed peas at the end.
  10. Serve: Taste and adjust salt and pepper. Garnish with chopped parsley and extra Parmesan. Serve warm.