This version of Slow Cooker Chicken Alfredo leans into the herby flavor of the chicken with the classic Alfredo qualities. The chicken slowly cooks in a garlicky base with onions and herbs. The sauce is made with heavy cream and Parmesan for a rich and creamy flavor. This easy recipe is perfect for busy weeknights.
Make sure you are getting a wedge of Parmesan and grating it fresh. Do not use pre-grated cheese because it is coated and will never fully melt. The sauce will be gritty in texture. We also recommend cooking the pasta separately, as sometimes it turns out gummy in texture. Be sure to reserve some pasta water for flavor and if the sauce needs to be thinned.
Place the chicken breasts into the slow cooker base and add the Italian seasoning, salt and pepper over the top. Add the onion and garlic and spread it out evenly over the top. Pour in the chicken broth. Then secure the lid and cook on high for about 3 hours or on low for 4-5 hours.
About 25-30 minutes before serving, cook the fettuccine in a pot of salted, boiling water for however long the packaging states until al dente. Place the slow cooker on the low setting. Take the chicken out of the slow cooker and shred it.
Before placing the chicken back, add the heavy cream, Parmesan cheese and butter to the remaining liquid in the base. Stir until the Parmesan has melted and combined into the sauce. Add the chicken back in for about 10 minutes, leaving the lid off. Then the fettuccine is ready, add it to the chicken and Alfredo sauce, tossing to combine.
Taste the sauce and adjust the seasoning as necessary.
Serve the Slow Cooker Chicken Alfredo with some freshly cracked pepper and freshly grated Parmesan over the top.
The chicken should come apart very easily and be very tender once it is cooked.
Slow Cooker Chicken Alfredo FAQS:
You will need the following ingredients:
Chicken breasts, Italian seasoning, chicken broth, salt, pepper, heavy cream, garlic, white onion, Parmesan cheese, fettuccine
You will need the following supplies:
A 6-quart slow cooker, a large pot
Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat on the stovetop or in the microwave until heated through.
This Slow Cooker Chicken Alfredo is best hot.
Notes:
- The sauce thickens as it has a chance to set and when the chicken and fettuccine are added. If you still feel it is too thin, we recommend adding more Parmesan cheese, not a slurry. If the sauce is too thick, reserve some pasta water and add a splash at a time until it thins a bit.
- Make sure you get a wedge of Parmesan and grating it fresh. Do not use the pre-grated cheese. It is coated and will never fully melt. The sauce will be gritty in texture.
- The chicken should come apart very easily and be very tender once it is cooked.
- You can add some broccoli or spinach into the slow cooker at the same time you add the fettuccine to make a rounded meal.
- We recommend cooking the pasta separately, as sometimes it turns out gummy in texture. Reserve some pasta water for flavor and if the sauce needs to be thinned.
- Be careful to not leave the heavy cream cooking on high or for too long, it has the possibility of separating. You can always switch the slow cooker to the warm setting if it will be longer than 20-30 minutes.
Slow Cooker Chicken Alfredo
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper, plus more for serving
- ½ teaspoon salt, plus more to taste
- 1 cup finely chopped white onion
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 ½ cups freshly grated Parmesan cheese
- 2 tbsps unsalted butter
- 8 ounces fettuccine pasta
Instructions
- Place the chicken breasts into the slow cooker base and add the Italian seasoning, salt and pepper over the top.
- Add the onion and garlic and spread it out evenly over the top. Pour in the chicken broth.
- Secure the lid and cook on high for about 3 hours or on low for 4-5 hours.
- About 25-30 minutes before serving, cook the fettuccine in a pot of salted, boiling water for however long the packaging states until al dente.
- Place the slow cooker on the low setting. Take the chicken out of the slow cooker and shred it.
- Before placing the chicken back, add the heavy cream, Parmesan cheese and butter to the remaining liquid in the base. Stir until the Parmesan has melted and combined into the sauce. Add the chicken back in for about 10 minutes, leaving the lid off.
- When the fettuccine is ready, add it to the chicken and Alfredo sauce, tossing to combine. Taste the sauce and adjust the seasoning as necessary.
- Serve the Slow Cooker Chicken Alfredo with some freshly cracked pepper and freshly grated Parmesan over the top.
Notes
- The sauce will thicken as it has a chance to set and when the chicken and fettuccine are added. If you still feel it is too thin, we recommend adding more Parmesan cheese, not a slurry. If you feel the sauce is too thick, reserve some pasta water and add a splash at a time until it thins a bit.
- Make sure you are getting a wedge of Parmesan and grating it fresh. Do not use the pre-grated cheese because it is coated and will never fully melt. The sauce will be gritty in texture.
- The chicken should come apart very easily and be very tender once it is cooked.
- You can add some broccoli or spinach into the slow cooker at the same time you add the fettuccine to make a rounded meal.
- We recommend cooking the pasta separately, as sometimes it turns out gummy in texture. Be sure to reserve some pasta water for flavor and if the sauce needs to be thinned.
- Be careful to not leave the heavy cream cooking on high or for too long, it has the possibility of separating. You can always switch the slow cooker to the warm setting if it will be longer than 20-30 minutes.
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