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Slow Cooker Chicken Alfredo - Creamy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts (thighs also work).
  • Butter: 4 tablespoons, sliced.
  • Garlic: 4 cloves, minced (or 1 teaspoon garlic powder in a pinch).
  • Italian seasoning: 1 teaspoon.
  • Salt and pepper: 1 teaspoon kosher salt and 1/2 teaspoon black pepper, plus more to taste.
  • Chicken broth: 1 cup, low-sodium preferred.
  • Heavy cream: 1 cup.
  • Cream cheese: 4 ounces, softened and cubed.
  • Parmesan cheese: 1 cup freshly grated, plus extra for serving.
  • Pasta: 12 to 16 ounces fettuccine, penne, or your favorite shape.
  • Optional add-ins: 1 to 2 cups baby spinach, steamed broccoli, or sautéed mushrooms.
  • Garnish: Fresh parsley and red pepper flakes.

Method
 

  1. Season the chicken: Pat chicken dry and sprinkle with salt, pepper, and Italian seasoning. Place in the slow cooker.
  2. Add flavor base: Scatter the minced garlic and butter over the chicken. Pour in the chicken broth.
  3. Slow cook: Cover and cook on Low for 3 to 4 hours, or on High for 2 to 2 1/2 hours, until the chicken is just cooked through and tender. Avoid overcooking.
  4. Shred the chicken: Transfer chicken to a cutting board and shred with two forks. Return it to the slow cooker.
  5. Add the creamy elements: Stir in heavy cream and cream cheese until the cream cheese melts. Switch the slow cooker to Warm or Low.
  6. Add Parmesan: Stir in Parmesan a handful at a time until the sauce is smooth and glossy. Taste and adjust seasoning.
  7. Cook the pasta: Boil pasta in salted water until just al dente. Reserve 1/2 cup pasta water, then drain.
  8. Combine: Add pasta to the slow cooker and toss to coat. Loosen with a splash of pasta water if needed for a silky sauce.
  9. Finish and serve: Fold in spinach or veggies if using. Top with extra Parmesan, parsley, and a pinch of red pepper flakes. Serve warm.