Crockpot Chicken Alfredo

This easy Crockpot Chicken Alfredo is creamy, cheesy, and ready when you are. Tender chicken thighs cook in a rich alfredo sauce, then get tossed with fettuccine for an effortless dinner.

Prep Time15

Cook Time4

Course: Dinner

Cuisine: American, Italian

Keyword: Crock Pot Alfredo, Crock Pot Chicken Alfredo, Crockpot Chicken Alfredo, Crockpot Chicken Alfredo Recipe, Slow Cooker Chicken Alfredo

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

For the Chicken

2 lb boneless skinless chicken thighs
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning

For the Crockpot Alfredo Sauce

1 cup chicken broth
1 cup heavy cream
4 oz cream cheese cubed
2 tbsp butter
4 cloves garlic minced
1 cup freshly grated parmesan cheese

For the Pasta

12 oz dry fettuccine pasta

To Finish

¼ cup freshly grated parmesan cheese
2 tbsp fresh parsley chopped

Instructions

Season chicken thighs with salt, pepper, garlic powder, and Italian seasoning. Place them in the slow cooker.
Add chicken broth, heavy cream, cubed cream cheese, butter, and minced garlic to the slow cooker. Do not add parmesan yet.
Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours until chicken is tender and cooked through.
Remove chicken with tongs and shred with two forks. Return shredded chicken to the slow cooker.
While chicken cooks, bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain well but do not rinse.
Stir the cup of grated parmesan into the slow cooker sauce until melted and smooth. Add cooked fettuccine and toss gently to coat.
Let sit for 5 minutes so pasta absorbs the sauce. Top with extra parmesan and fresh parsley before serving.

Video

Notes

Chicken thighs: They stay juicier than breasts during slow cooking. If using breasts instead, check at 3 to 4 hours on low to prevent drying out.

Fresh parmesan: Grate it yourself for the smoothest sauce. Pre-shredded cheese has anti-caking agents that make the sauce grainy.

Add parmesan at the end: Cooking parmesan for hours makes it stringy. Stir it in after cooking for silky texture.

Jar sauce shortcut: Use 24 oz jarred alfredo sauce instead of making from scratch. Add it in the last hour of cooking.

Thickening: If sauce seems thin, let it sit uncovered on warm for 10 to 15 minutes. It thickens as it cools slightly.

Leftovers: Store in an airtight container up to 3 days. Add a splash of cream or milk when reheating to restore creaminess.

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