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Homemade Crock Pot Chicken Alfredo

Indulge in a rich and creamy Homemade Crock Pot Chicken Alfredo, perfect for a cozy weeknight meal. This recipe delivers tender, slow-cooked chicken immersed in a luscious Alfredo sauce with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil optional, for searing
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
For the Alfredo Sauce
  • 8 oz cream cheese full-fat, cut into cubes
  • 2 cloves garlic minced
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
For Serving
  • 12 oz fettuccine pasta
  • Fresh parsley chopped, for garnish

Equipment

  • 6-quart slow cooker (Crock Pot)
  • Large skillet (optional, for searing chicken)
  • Large pot (for cooking pasta)

Method
 

Prepare the Chicken
  1. Pat chicken breasts dry. Season generously with salt and black pepper.
  2. Optional searing: Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until lightly golden. This step is optional but adds flavor. Place the seasoned (and optionally seared) chicken breasts into the bottom of a 6-quart slow cooker.
Add Initial Liquids and Seasoning
  1. Pour chicken broth over the chicken. Sprinkle with garlic powder and onion powder.
Slow Cook Chicken
  1. Cover the slow cooker and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours, until the chicken is cooked through and easily shreddable with a fork.
Shred Chicken
  1. Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
Prepare Alfredo Sauce
  1. Add the cubed cream cheese, minced garlic, heavy cream, 1/2 cup grated Parmesan cheese, and Italian seasoning to the slow cooker with the shredded chicken and cooking liquid.
Melt and Combine Sauce
  1. Stir everything gently. Cover and continue to cook on HIGH for 30-45 minutes (or LOW for 1-1.5 hours), stirring occasionally, until the cream cheese is fully melted and the sauce is smooth and creamy. Taste and adjust salt and pepper as needed.
Cook Pasta
  1. About 20 minutes before the slow cooker is ready, cook the fettuccine pasta according to package directions in a large pot of salted boiling water until al dente. Drain well.
Combine and Serve
  1. Add the drained fettuccine directly into the slow cooker with the chicken Alfredo sauce. Toss gently to coat the pasta completely. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.

Notes

For a thicker sauce, you can remove 1/2 cup of the sauce from the slow cooker, whisk in 1 tbsp cornstarch, and return it to the slow cooker, stirring until thickened.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened too much.
You can add cooked broccoli florets or spinach in the last 30 minutes of cooking for added vegetables.