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The Ultimate One-Pot Crockpot Chicken Alfredo

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A comforting and easy recipe for Crockpot Chicken Alfredo featuring tender, slow-cooked chicken and a rich, garlicky cream sauce. Perfect for busy weeknights and minimal active effort.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 cup low-sodium chicken broth

8 ounces full-fat cream cheese, cubed

1 cup heavy cream

1/2 cup unsalted butter, cubed

4 cloves garlic, minced

1 cup freshly grated Parmesan cheese

16 ounces dry fettuccine or linguine pasta

Fresh parsley, chopped (optional)

Instructions

1. Place the chicken breasts in the bottom of the slow cooker and season. Pour the chicken broth over the chicken.

2. Cover the slow cooker and cook the chicken on the low setting for 3.5 to 4 hours, or high for 2 to 2.5 hours.

3. Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.

4. Add the cream cheese, heavy cream, butter, and minced garlic to the slow cooker and stir gently to combine.

5. Cover again and allow the sauce ingredients to melt and fully integrate for about 30 minutes.

6. While the sauce simmers, prepare the pasta on the stovetop until perfectly al dente. Drain well.

7. Stir in the grated Parmesan cheese until the sauce is velvety smooth.

8. Add the cooked, drained pasta to the sauce, toss well to coat everything, and serve immediately.

Notes

Always use freshly grated Parmesan to prevent a grainy sauce.

Start with fully thawed chicken breasts for best food safety.

Reheat leftovers slowly on the stovetop with a splash of milk or cream to restore consistency.

Nutrition

Find it online: https://www.flavourrecipe.com/crockpot-chicken-alfredo/