Crockpot Chicken Alfredo
This Crockpot Chicken Alfredo is the ultimate comfort food, combining tender, slow-cooked chicken with a rich, creamy sauce and perfectly cooked fettuccine.
With simple ingredients like Parmesan cheese, cream, and tender chicken, this dish brings rich flavors to your table without the hassle.
The slow cooker does the heavy lifting, making it an easy meal perfect for busy weeknights or a cozy dinner at home.
Crockpot Chicken Alfredo Recipe Highlights
- Ready in under 30 minutes of prep time
- Let the slow cooker handle the rest of the work
- Creamy Alfredo sauce made from scratch
- Perfect comfort food for any night of the week
- Easy cleanup with just one slow cooker
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – Boneless, skinless chicken breasts are ideal for this recipe because they cook up tender and shred easily, absorbing all the flavors of the sauce. If you prefer a richer taste, chicken thighs are a fantastic alternative. For frozen chicken, thaw it completely before adding it to the slow cooker to ensure even cooking.
OIL – Olive oil is used to sear the chicken, locking in its juices and adding depth to the flavor. If you’re short on time or prefer to skip this step, you can place the chicken directly in the slow cooker without the oil. For an alternative, any neutral oil like avocado oil will work just fine.
SEASONING – A combination of freshly minced garlic, Italian seasoning, and onion powder creates a robust base for the sauce. Fresh garlic brings bold, aromatic notes, while Italian seasoning balances the dish with its blend of herbs. If you’re out of onion powder, finely grated fresh onion can be a great substitute. Adjust the seasoning amounts to suit your taste preferences.
BROTH – Low-sodium chicken broth is the liquid base that prevents the sauce from becoming overly salty while enhancing the flavor of the chicken. If you don’t have chicken broth, vegetable broth or even a mix of water with a bouillon cube can work. To make it even richer, consider using bone broth.
BUTTER – Unsalted butter is essential for adding creaminess and richness to the Alfredo sauce. By using unsalted butter, you have full control over the salt level in the dish. If you only have salted butter, reduce the added salt in the recipe accordingly.
CREAM – Heavy cream is the foundation of the Alfredo sauce, creating its signature smooth and luxurious texture. Avoid using milk or half-and-half as substitutes, as they can cause the sauce to break or become too thin. If you’re looking for a lighter option, a mix of heavy cream and whole milk can work but won’t be as rich.
CHEESE – Freshly grated Parmesan cheese is key for a velvety sauce and bold cheesy flavor. Pre-grated Parmesan often contains additives that prevent it from melting smoothly. Cream cheese, cubed and softened, adds thickness and a slight tang that balances the dish. If you’re out of Parmesan, Pecorino Romano is a sharp, flavorful alternative.
PASTA – Dry fettuccine is perfect for soaking up the sauce as it cooks in the slow cooker. This method saves a pot and infuses the pasta with all the creamy goodness. Gluten-free pasta can also be used but check it earlier, as it tends to cook faster. To avoid sticking, stir the pasta occasionally during cooking. If you’re not a fettuccine fan, penne or linguine work well, too.
How To Make a Crockpot Chicken Alfredo
Please check the printable recipe card below for more detailed instructions.
- Sear the chicken, then place it in the slow cooker with garlic, seasonings, broth, and butter.
- Cook on low for 4-5 hours, shred the chicken, and set it aside.
- Add cream, cream cheese, and Parmesan to the slow cooker. Stir until smooth, then add the dry fettuccine.
- Cook pasta on high for 30 minutes, return the chicken, and let the sauce thicken before serving.
Leftovers and Storage
STORE – Transfer leftovers to an airtight container and refrigerate them for up to 3 days. To maintain the sauce’s creamy texture, press a piece of plastic wrap directly onto the surface of the sauce before sealing the container. This helps prevent it from drying out.
FREEZE – While the pasta doesn’t freeze well due to potential mushiness, the sauce and chicken can be frozen separately for up to 2 months. To freeze, place the cooled sauce and shredded chicken in a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. Label and date the container to keep track of freshness.
REHEAT – For the best results, reheat the leftovers gently on the stove over low heat, stirring occasionally. Add a splash of heavy cream or chicken broth to restore the sauce’s creamy consistency. In a hurry? Use the microwave, stirring every 30 seconds to avoid overheating the sauce.
MAKE AHEAD – You can prepare the sauce and chicken up to 2 days in advance. Store them separately in the refrigerator to prevent the chicken from soaking up too much sauce. When ready to serve, reheat the sauce and chicken together while cooking the pasta fresh to ensure the best texture.
Serving Suggestions
GARLIC BREAD – A classic choice for soaking up the creamy sauce. For a homemade option, try our simple 3-ingredient bread, which pairs perfectly with the rich Alfredo flavors.
CUCUMBER SALAD – A crisp and refreshing side that complements the creamy pasta. Choose a light vinaigrette or creamy dressing for the cucumbers to add a contrasting texture and flavor.
TOMATO SALAD – Bright and tangy, a simple Tomato Salad with olive oil, balsamic vinegar, and fresh herbs adds a refreshing balance to the meal.
DINNER ROLLS – Soft, fluffy dinner rolls are perfect for enjoying every bit of the Alfredo sauce. Oatmeal dinner rolls or a quick no-knead bread recipe are great options to round out the meal.
ROASTED BROCCOLI – Oven-roasted broccoli brings a smoky, slightly crisp element to the plate.
More Crockpot Chicken Recipes
Recipe Success Tips
SEAR THE CHICKEN – Searing locks in juices and adds a rich, caramelized layer of flavor to the chicken. While it’s an extra step, it makes a noticeable difference in taste. If you’re short on time, skipping this won’t ruin the dish, but if you have a few minutes, it’s worth the effort.
USE FRESHLY GRATED CHEESE – Freshly grated Parmesan melts smoothly and blends seamlessly into the sauce, creating a velvety texture. Pre-grated cheese often contains anti-caking agents, which can leave the sauce gritty. For best results, grate the Parmesan just before adding it. If you don’t have a grater, a fine microplane works wonders.
ADD PASTA GRADUALLY – Stir the dry pasta occasionally during cooking to prevent clumping and ensure even cooking. This is especially important with fettuccine, which can stick together in the creamy sauce. If your slow cooker runs hot, check earlier to avoid overcooking the pasta.
ADJUST COOK TIME FOR PASTA – Pasta brands can vary in cooking time, so start checking for doneness at the 25-minute mark. If the pasta seems undercooked, give it a quick stir and cook a few minutes longer. For gluten-free pasta, check even earlier as it tends to cook faster and can turn mushy if overdone.
THICKEN THE SAUCE – Let the sauce sit for 5-10 minutes after turning off the slow cooker. As it cools slightly, the sauce will thicken to the perfect consistency. If you prefer an even thicker sauce, a quick slurry of cornstarch and water can be stirred in before adding the pasta.
DON’T OVER-SEASON EARLY – Since the Parmesan cheese adds saltiness, it’s best to taste the sauce toward the end of cooking and adjust the seasoning. This prevents the dish from becoming too salty.
Commonly Asked Questions
Can I Add The Heavy Cream At The Beginning?
Some recipes call for adding the cream at the beginning of the cook time. However, you run the risk of the cream separating and curdling, which can result in lumpy Alfredo sauce. I recommend adding your dairy in at the end for the best sauce.
Even More Chicken Crockpot Recipes
Crockpot Chicken Alfredo
Ingredients
- 1 tablespoon olive oil see Notes for further information
- 2 pieces chicken breast about 1 pound
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 ½ cups low-sodium chicken broth
- 6 tablespoons butter unsalted, sliced
- 2 cups heavy cream
- 4 ounces cream cheese cubed
- 1 cup Parmesan cheese grated, + extra for serving
- 10 ounces fettuccine pasta dry
Instructions
- Heat the olive oil in a skillet over medium-high heat. Once hot, season the chicken breasts with salt and pepper and brown them in the pan, searing each side 1-2 minutes.*
- Place the chicken breasts in the bottom of the slow cooker. Then sprinkle them with the garlic, Italian seasoning, and onion powder. Pour the chicken broth over the chicken breasts. Scatter the butter slices over the top of the chicken.
- Cook on low for 4-5 hours* or until the chicken is cooked through and shreds easily. Remove the chicken. Shred the chicken and cover with aluminum foil. Set aside.
- Add the heavy cream, cream cheese, and parmesan to the slow cooker. Stir the sauce until the cream cheese and parmesan have melted and then add the dry fettuccine.
- Cook the fettuccine on high heat for about 30 minutes, until mostly cooked through.
- Add the shredded chicken back in the slow cooker. Cook until the pasta is cooked through – about 10 minutes.
- Turn off the slow cooker and let the sauce cool a bit to thicken – about 5 minutes.
- If desired, garnish with fresh parsley and additional parmesan.
Equipment
Notes
SLOW COOKER TIMES
ON HIGH – for 3-4 hoursON LOW – for 4-5 hours
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Cant wait to cook it sounds wonderful tk you
Can’t wait to try this! If I make this without the fettuccine, how long should I cook the cream/cream cheese/parmesan before adding the chicken back in?
So glad you’re excited to try it! If you’re skipping the pasta, just remove and shred the chicken as directed, then add the cream, cream cheese, and Parmesan to the slow cooker. Cover and cook on high for 15 to 20 minutes until the sauce is smooth and well combined. Stir the chicken back in and let it heat through for another 5 to 10 minutes. That’ll give you a thick, creamy Alfredo chicken that’s ready to serve over anything you like, such as rice, mashed potatoes, or even roasted veggies.