Description
This Crock Pot Chicken Alfredo recipe offers a creamy, comforting dinner that’s easy to prepare. Tender chicken breasts slow-cooked in a rich Alfredo sauce made with heavy cream, butter, garlic, and Parmesan cheese, served over perfectly cooked fettuccine pasta and garnished with fresh parsley. Ideal for a hands-off meal with deliciously satisfying flavors.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless skinless chicken breasts
- 4 cups heavy cream
- 1 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups grated Parmesan cheese
Pasta and Garnish
- 16 ounces fettuccine pasta
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Crock Pot: Place the 2 pounds of boneless skinless chicken breasts into the slow cooker. Add 4 cups of heavy cream, 1 cup of unsalted butter, 4 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cover and cook on low for 5 to 6 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Once shredded, return the chicken to the slow cooker and stir gently to combine with the cream sauce.
- Thicken the Alfredo Sauce: Stir in 2 cups of grated Parmesan cheese into the slow cooker. Cover again and cook on low for an additional 20 to 30 minutes. This will allow the sauce to thicken smoothly around the chicken.
- Cook the Fettuccine: Meanwhile, cook 16 ounces of fettuccine pasta according to package instructions in boiling salted water. Once cooked al dente, drain the pasta thoroughly.
- Combine Pasta and Sauce: Add the drained pasta to the slow cooker and toss gently until the fettuccine is evenly coated in the creamy Alfredo sauce and chicken.
- Garnish and Serve: Sprinkle 2 tablespoons of fresh chopped parsley over the top just before serving to add a fresh, vibrant touch to the dish.
Notes
- For a thicker sauce, you may let the dish cook uncovered for the last 30 minutes to reduce excess liquid.
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
- To save time, you can cook the pasta ahead and toss it into the slow cooker just before serving.
- Leftover Chicken Alfredo can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave, adding a splash of cream to loosen the sauce.
- Feel free to add sautéed mushrooms or steamed broccoli to incorporate more vegetables into this creamy dish.
