Set it and forget it—Crock Pot Chicken Alfredo is a mid-week dinner winner.
Seasoned chicken breasts are slow-cooked in an easy, homemade Alfredo sauce with loads of pasta and parmesan cheese.
Crock Pot Chicken Alfredo is a New Favorite Because…
- Slow Cooker Chicken Alfredo is as delicious and simple!
- It’s made with raw chicken breasts so it’s easy to prepare.
- The crockpot does all of the work, this meal feels effortless.
- This crowd-pleasing dish saves time, money, and clean up.
- Add some garlic breadsticks and a crisp salad, and let everyone help themselves.
Ingredients for Crock Pot Alfredo
Chicken: I love that the chicken goes in raw so there is no need to precook. Use boneless, skinless breasts about 5 to 6oz each. If they’re larger, cut them in half. Chicken thighs also work in this recipe.
Pasta: Use your favorite noodles; I love medium-sized pasta, so the sauce can cling. Penne, fettuccine, bowtie, ziti, or larger shells are great options.
Sauce: The sauce isn’t a traditional Alfredo sauce, but it is designed to stand up in the slow cooker. Use a block of cream cheese and half and half for a creamy texture, and add chicken broth for flavor and to help cook the pasta.
Seasonings: Basic seasonings like garlic and onion powder add savory flavor to this crockpot Alfredo recipe.
Variations
- Add your favorite veggies with the pasta in Step 5—sliced mushrooms, broccoli florets, asparagus, or green peas are great.
- If adding fresh spinach or diced tomatoes, add them just before serving as they only need a few minutes.
- Switch up the flavor vibe and make a Cajun chicken Alfredo using homemade Cajun seasoning or add Italian seasoning or your favorite herbs.
How to Make Crock Pot Chicken Alfredo
- Place seasoned chicken on the bottom of a crock pot.
- Top with cubes of cream cheese, half and half, and broth and cook (recipe below).
- Transfer chicken to a bowl and whisk sauce. Add pasta and cook until tender.
- Shred chicken and return to crock pot with cheese, butter, and nutmeg.
Holly’s Pro Tips
- Chicken breasts can range in size from 5oz to 10oz. If they’re really large, cut them in half before adding them to the slow cooker.
- Slow cookers can vary so check the chicken early to ensure it doesn’t overcook.
- Once you add the pasta, stir it right away so it doesn’t stick together.
- Herbs like fresh parsley or basil are a delicious garnish along with freshly grated Parmesan cheese.
- Crockpot liners will save on cleanup time.
Storing and Reheating Chicken Alfredo
Keep leftover crock pot chicken Alfredo in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave with a little milk mixed in to loosen the sauce. Freeze without the pasta in zippered bags for up to a month. Thaw and reheat and serve over fresh pasta, rice, or mashed potatoes.
Easy Crockpot Dinners
Did your family love this Crock Pot Chicken Alfredo? Leave a rating and a comment below.
Crock Pot Chicken Alfredo
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 4 ounces cream cheese cubed
- 1½ cups half and half
- 10 ounces condensed chicken broth canned
- 8 ounces penne *
- ½ cup shredded Parmesan cheese
- 2 tablespoons butter softened
- 1 pinch ground nutmeg
Instructions
- Place the chicken in the bottom of a 6qt slow cooker. Season with garlic powder, onion powder, and salt.
- Top with the cubes of cream cheese. In a small bowl, combine cream and broth and pour over the chicken.
- Cook on high for 2 hours or on low for 3 to 4 hours or until chicken is cooked through and reaches an internal temperature of 165°F.
- Transfer the chicken to a bowl and cover to keep warm. Optional: Use a hand blender to mix the liquid remaining in the slow cooker for a smoother sauce.
- Add the penne to the slow cooker, cover, and cook until tender, about 20 to 25 minutes more.
- While the penne is cooking, use two forks to shred the chicken. Add the chicken, along with any juices, parmesan cheese, butter, and nutmeg to the slow cooker.
- Stir to combine, taste, and season with additional salt and pepper.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course, Slow Cooker
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Made this today as listed in the recipe. Opted not to add any veggies at this time as it’s the first time making it. It’s a keeper for sure. Will probably skip the salt next time as broth has enough.
Thanks for many great recipes.
Hello Jean. I am glad that you enjoyed the chicken alfredo.
In the Equipment section you listed a 4 quart crock pot but the recipe instructions call for a 6 quart one. Which one is it?
Sorry for the confusion, this recipe will need a 6qt slow cooker.
amazing recipe!
they look so delicious
Hi Holly,
First, I love your recipes! Thank you for sharing them.
My family loves chicken alfredo and I frequently get asked to make it, which I do, but I’ve never used the crockpot for it. This seems much easier with less dishes and clean up, so I plan to make it this way next. We like ours with a little spice and sundried tomatoes. So I plan to add some crushed red pepper and the sundried tomatoes that are jarred & julienne cut.
A couple of questions…
Is the pasta uncooked when adding to the crockpot? (only because your *note says to cook just til al dente) and if it is uncooked should, the crockpot be on high when adding it so that it will cook in the 20-25 minutes?
Also, what do you think about using heavy cream? I almost always have that on hand.
And lastly, I keep cartons (32oz) of broth on hand. Is there a difference between the condensed canned and the carton boths?
Thank you!
Dana
Hi Dana, so glad you enjoyed this recipe! We cook the pasta just until softened (al dente), as it will continue to cook while it rests, heavy cream should work fine in this recipe, and condensed chicken broth has a more concentrated flavor.
Thank you Holly. I will get the condensed broth and let you know how it turns out!