Looking for a delicious dinner that practically makes itself? This crock pot chicken alfredo is the answer to your weeknight dinner prayers! I've been making this recipe for years, and it's become one of Emily's absolute favorites.
There's something magical about walking into the kitchen after a busy day and smelling that incredible garlic and parmesan aroma floating through the house.
I first tried making chicken alfredo in my slow cooker after a particularly exhausting day when the thought of standing over the stove stirring sauce seemed impossible. The result was so creamy and flavorful that it's now my preferred method!
If you love my creamy garlic parmesan chicken, you'll definitely want to try this slow cooker version that combines tender chicken with pasta and a rich, velvety sauce all in one pot.
Why You Will Like This Chicken Alfredo Recipe
- The ultimate hands-off dinner - just set it and forget it!
- Creates perfectly tender, shreddable chicken every time
- One-pot meal means minimal cleanup (who doesn't love that?)
- Rich, creamy sauce that clings beautifully to the pasta
- Kid-approved and perfect for picky eaters
- Easily customizable with vegetables or different seasonings
- Makes enough for leftovers that taste even better the next day
Ingredients for Crock Pot Chicken Alfredo
- 3 chicken breasts (boneless and skinless)
- 1 cup chicken broth (low sodium)
- 2 cups heavy cream
- 4 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and pepper (to taste)
- 8 ounces pasta (such as penne or rotini)
- 1½ cups Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
How to Make the Best Crock Pot Chicken Alfredo
- Lay your chicken breasts in the crockpot and season them with salt, pepper, and Italian seasoning. Scatter minced garlic over the top.
- Gently pour the chicken broth and heavy cream over the chicken. It's fine if the chicken isn't fully submerged.
- Cover and cook on low for 5 hours (or on high for 2½ hours).
- After cooking time, stir in the uncooked penne pasta. Make sure it's submerged in the liquid to cook evenly.
- Continue to cook on low for another hour or on high for about 30 minutes. Check the pasta at around the 30-minute mark to ensure it's cooking to your desired tenderness.
- Once the pasta is cooked, gently remove the chicken, shred it, and return it to the crockpot. Add the Parmesan cheese and stir everything together well.
- Let the dish sit for a few minutes after cooking. It will thicken up and the flavors will meld together beautifully.
- Sprinkle with chopped parsley for a touch of color and freshness.
Storage & Reheating Your Chicken Alfredo
This crock pot chicken alfredo keeps beautifully in the refrigerator for 3-4 days in an airtight container. The flavors actually get better overnight!
For reheating, I recommend adding a splash of milk or cream before warming it gently on the stovetop or in the microwave. This helps maintain that creamy texture we all love.
You can also freeze portions for up to 3 months. Just thaw overnight in the refrigerator before reheating.
I will say the texture of the pasta isn't quite as perfect after freezing, but it's still delicious for those busy nights when you need dinner in a hurry.
Tips for Perfect Alfredo in Your Crock Pot
- Use freshly grated Parmesan: I know it's tempting to use the pre-grated stuff in the green can, but trust me on this one! Freshly grated Parmesan melts better and creates a smoother sauce.
- Don't add the pasta too early: This is probably the most important tip for crock pot chicken alfredo. Adding the pasta at the beginning will give you mushy noodles that fall apart. Patience pays off here!
- Check your chicken temperature: While slow cookers are pretty foolproof, it's always good practice to check that your chicken reaches 165°F. It should shred easily with two forks when it's done.
- Got leftovers? Try adding a handful of frozen peas or some sautéed mushrooms when reheating for a whole new meal!
- Love garlic? (Who doesn't?!) Feel free to add more garlic cloves if you're a garlic lover like me. Sometimes I add up to 6 cloves for an extra punch of flavor.
- Need it creamier? If the sauce seems a bit thin after adding the pasta, don't worry! It will thicken as it stands and as the Parmesan melts in. Just let it rest with the lid off for about 10 minutes.
Easy Variations for Your Crock Pot Chicken Alfredo
Want to switch things up? Here are some delicious ways to customize this recipe:
- Protein swap: Try using boneless skinless chicken thighs instead of breasts for even more tender, flavorful meat.
- Veggie boost: Add broccoli florets, peas, or spinach during the last 15-20 minutes of cooking for a complete meal with added nutrition.
- Bacon lover's version: Sprinkle crumbled cooked bacon on top before serving for a smoky, savory addition.
- Spicy kick: Add a pinch of red pepper flakes along with the Italian seasoning for a little heat.
- Herbed version: Mix in fresh basil along with the parsley for an aromatic twist.
FAQ About Making Chicken Alfredo in a Crock Pot
Place seasoned chicken in the crock pot with broth, cream, garlic, and seasonings. Cook on low for 5 hours (or high for 2½ hours), then add uncooked pasta and cook for another hour on low (or 30 minutes on high). Shred chicken, stir in Parmesan, and serve.
Yes! Add dry pasta to the crock pot during the last hour of cooking on low (or 30 minutes on high). Ensure it's fully submerged in liquid and check at the 30-minute mark for desired tenderness.
Add pasta during the last hour of cooking time, not at the beginning. Check it at the 30-minute mark and avoid overcooking. Using heartier pasta shapes like penne or rotini also helps maintain texture.
The sauce naturally thickens as it cools for a few minutes after cooking. Additionally, stirring in the Parmesan cheese helps thicken the sauce. If needed, you can leave the lid off for the last 15-20 minutes of cooking.
For this recipe, boneless chicken breasts cook for 5 hours on low (or 2½ hours on high) until tender enough to shred easily. The total cooking time including pasta is 6 hours on low or 3 hours on high.
Recipes You May Like
- Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes and Spinach - Another creamy pasta dish with amazing Mediterranean flavors
- Slow Cooker Creamy Chicken and Dumplings - If you love this crock pot recipe, you'll adore this comfort food classic
- Quick Easy Smothered Chicken Recipe - Another delicious way to enjoy tender chicken in a flavorful sauce
Conclusion
This crock pot chicken alfredo has saved me on countless busy weeknights, and I'm so excited for you to try it too! There's something so satisfying about combining a few simple ingredients in the morning and coming home to a delicious, comforting meal that's ready to serve.
What I love most about this recipe is how it creates restaurant-quality flavor with minimal effort. The slow cooking process allows the flavors to develop and meld together beautifully, while keeping the chicken incredibly tender and juicy.
Have you ever made pasta in your slow cooker before? If not, prepare to be amazed at how perfectly it turns out! Be sure to save this recipe to Pinterest for later - it's one you'll want to keep in your regular rotation.
Crock Pot Chicken Alfredo
Equipment
- 6-Quart Programmable Slow Cooker
Ingredients
- 3 chicken breasts boneless and skinless
- 1 cup chicken broth low sodium
- 2 cups heavy cream
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 8 ounces pasta such as penne or rotini
- 1 ½ cups Parmesan cheese grated
- 2 tablespoon fresh parsley chopped
Instructions
- Lay your chicken breasts in the crockpot and season them with salt, pepper, and Italian seasoning. Scatter minced garlic over the top.
- Gently pour the chicken broth and heavy cream over the chicken. It's fine if the chicken isn't fully submerged.
- Cover and cook on low for 5 hours (or on high for 2½ hours).
- After cooking time, stir in the uncooked penne pasta. Make sure it's submerged in the liquid to cook evenly.
- Continue to cook on low for another hour or on high for about 30 minutes. Check the pasta at around the 30-minute mark to ensure it's cooking to your desired tenderness.
- Once the pasta is cooked, gently remove the chicken, shred it, and return it to the crockpot. Add the Parmesan cheese and stir everything together well.
- Let the dish sit for a few minutes after cooking. It will thicken up and the flavors will meld together beautifully.
- Sprinkle with chopped parsley for a touch of color and freshness.
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