Description
This Crock Pot Chicken Alfredo recipe is a creamy, comforting dish perfect for easy weeknight dinners. Tender chicken breasts are slow-cooked with heavy cream, butter, garlic, and Parmesan cheese to create a rich Alfredo sauce. Tossed with perfectly cooked fettuccine pasta and garnished with fresh parsley, this recipe delivers a deliciously indulgent Italian-inspired meal with minimal effort.
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
- 16 ounces fettuccine pasta
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Ingredients: Place the boneless skinless chicken breasts into the slow cooker. Add the heavy cream, unsalted butter, minced garlic, salt, and black pepper on top of the chicken.
- Slow Cook Chicken: Cover the slow cooker and cook on low heat for 5 to 6 hours, or until the chicken is fully cooked and tender, allowing the cream and butter to combine into a rich sauce.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and stir gently to mix it into the sauce.
- Add Parmesan Cheese and Thicken Sauce: Stir in the grated Parmesan cheese into the slow cooker. Cover and cook on low for an additional 20 to 30 minutes, allowing the sauce to thicken smoothly.
- Cook Pasta: While the sauce thickens, cook the fettuccine pasta according to package instructions until al dente. Drain the pasta well.
- Toss Pasta with Sauce: Add the drained fettuccine pasta to the slow cooker and toss gently until the pasta is evenly coated with the creamy Alfredo sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top just before serving to add a fresh touch and vibrant color.
Notes
- You can substitute chicken thighs for a juicier, more flavorful option.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce may be less rich.
- Make sure to stir occasionally during the final cooking step to prevent the sauce from sticking to the slow cooker.
- Serve with steamed vegetables or a crisp green salad to balance the richness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
