Crock Pot Chicken Alfredo Recipe

Serving Crock Pot Chicken Alfredo in a blue bowl on placemat.

The best Crock Pot Chicken Alfredo is made with cream cheese, heavy cream and real Parmasen cheese. The slow cooked chicken is moist and tender. Mix cooked pasta into the cream Alfredo sauce and serve with crusty bread and a salad.

Course Crock Pot Pasta Recipe

Cuisine American

Keyword Creamy Crock Pot Alfredo recipe, Crock Pot Chicken Alfredo Recipe, Easy Chicken Alfredo, Slow Cooker Chicken Alfredo

Prep Time 10

Cook Time 4

Total Time 4 10

Servings Servings

Calories 981kcal

Author Arlene Mobley - Easy Crock Pot Recipe

Ingredients

4 large boneless skinless chicken breast halves 2 lbs. boneless chicken
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon minced garlic
1 teaspoon Italian seasoning
8 oz. cream cheese softened
4 tablespoons unsalted butter cut into cubes
1 cup of chicken broth
2 cups heavy cream
2 cups finely shredded fresh Parmesan cheese plus more for garnish
fresh parsley minced
16 oz. cooked Fettuccine noodles follow the directions on the box

Instructions

Trim the chicken breast of all fat. Place in a single layer in the crock pot.
Add the salt, ground pepper and Italian seasoning to the crock pot.
Cube the cream cheese and butter then add to the crock pot. Add the heavy whipping cream at this time also.
Measure the chicken broth and add to the crock pot.
Cover the crock pot and cook on high for 2 and a half hours or low 3 to 4 hours. Or until the thickest piece of chicken meat has reached an internal temperature of 165 F degrees.
Once the chicken is cooked through use two forks to shred the meat in the crock pot.
Cook the pasta if you have not already done so. Drain well.
Add the cooked pasta, shredded Parmesan cheese and the minced parsley to the crock pot and mix well to combine.
Serve with a sprinkle of more Parmesan cheese and fresh parsley over each serving.

Notes

Store leftovers in the refrigerator for up to three days.

Nutrition