Crockpot Chicken Alfredo
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This Crockpot Chicken Alfredo recipe is a real winner for those busy days or when you just want something comforting and delicious without too much fuss. It’s one of those recipes that you can start in the morning and come back to a delightful dinner that’s ready to impress.
Easy Crockpot Chicken Alfredo
I love dinners like this for busy weeknights, it’s the ultimate set-it-and-forget-it meal! This Crockpot Chicken Alfredo combines tender chicken and perfectly cooked pasta in a rich, creamy sauce, making every bite a delightful experience. It’s like a cozy hug in a dish, offering both ease and comfort after a long day.
- Chicken Breasts: You’ll need 2 to 3 boneless skinless chicken breasts, but chicken thighs can work too, offering a richer flavor.
- Chicken Broth: Always opt for a low sodium or no sodium added version. Vegetable broth is a great alternative if you’re out of chicken broth.
- Heavy Cream: This is key for that creamy, luxurious texture. A lighter option like half-and-half can be used, though it won’t be as rich.
- Garlic: It infuses the sauce with a warm, aromatic flavor. In a pinch, garlic powder can step in, but nothing beats fresh.
- Italian Seasoning: This blend of herbs brings classic Italian flavors. You can mix your own if you don’t have a pre-made mix.
- Salt and Pepper: Essential for seasoning, they enhance all the other flavors.
- Pasta: Penne or rotini are great for holding onto the sauce. I used campanelle because I bought 80 pounds of it that I’m trying to use up. Don’t ask!
- Parmesan Cheese: Adds a salty, nutty flavor to the sauce. Grana Padano or Pecorino Romano are good substitutes for a similar taste.
- Fresh Parsley: This gives a burst of color and freshness. If you don’t have fresh, dried parsley or even basil will work just great.
Nothing beats the ease of making a crockpot dish. You simply throw in all the ingredients, set-it-and-forget-it. It’s really that easy, so let me show you how to make this.
First things first, grab your chicken breasts and pop them into the crockpot. Now, let’s give them some flavor – sprinkle on some salt, pepper, and Italian seasoning. Now, sprinkle that minced garlic on top and gently pour int he chicken broth and heavy cream. Cover the crockpot and set it to cook on low for about 5 hours or 2½ hours on high.
Now, after those 5 hours on low (or 2½ on high), it’s pasta time. Toss in the uncooked pasta and make sure it’s all snuggled in there with the liquid. We want it to cook evenly and soak up all that goodness.
Once the pasta is just right, take out the chicken, give it a good shred, and then back into the pot it goes. Now, the best part – Parmesan cheese! Stir it in and watch as it transforms into this creamy, cheesy wonder. Give it a few more minutes to thicken up and for all those flavors to really come together. Finally give it a sprinkle of fresh parsley for some freshness and color.
Slow Cooker I Use
Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
Frequently Asked Questions
Can I use frozen chicken in this recipe?
I generally don’t recommend using frozen chicken directly in this recipe. It’s best to thaw the chicken first. This ensures even cooking and helps maintain the texture and flavor of the chicken. To thaw it safely, leave it in the fridge overnight or use the defrost setting on your microwave. Using thawed chicken will give you the best results.
Can I make this dish ahead of time?
Absolutely! This dish actually tastes even better the next day as the flavors have more time to meld together. Just store it in the fridge and reheat it on the stove or in the microwave. It’s a great make-ahead meal for busy days.
How do I prevent the pasta from getting mushy?
To keep the pasta from overcooking, make sure to add it in the last hour (or 30 minutes if cooking on high) of cooking. This way, it cooks just right and retains its texture.
Serve With
Caesar Salad Recipe
Easy Garlic Bread
Minestrone Soup
Italian Roasted Mushrooms and Veggies
Expert Tips
- Freshly Grated Parmesan: Instead of pre-grated cheese, use a block of Parmesan and grate it yourself. Freshly grated cheese melts better and offers a richer taste.
- Don’t Overcook the Pasta: Add the pasta towards the end of cooking time to avoid it becoming too soft.
- Add Some Veggies: Add some spinach, sun-dried tomatoes, or mushrooms for extra flavor and nutrition. Stir them in towards the end of cooking to keep them from getting too soggy.
- Let it Rest: Give the dish a few minutes to rest after cooking and before serving. This allows the sauce to thicken and the flavors to meld together perfectly.
Storage
Storing your Crockpot Chicken Alfredo is a breeze and yes, it’s freezer-friendly too! Once the dish has cooled down, transfer it into airtight containers. It will keep in the refrigerator for up to 3-4 days and up to 3 months in the freezer. Thaw it overnight in the refrigerator and then reheat it on the stove or in the microwave. The pasta might be a bit softer after freezing and reheating, but the dish will still taste delicious.
Discover More Delicious Crockpot Recipes
- All Jo Cooks Crockpot Recipes
- Crockpot Steak And Gravy
- Slow Cooker Pepper Steak
- Crockpot Chicken Noodle Soup
- Crockpot Beef Stew
- Crockpot Chicken And Potatoes
- Slow Cooker Chicken Cacciatore
- Slow Cooker Garlic Parmesan Chicken
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Crockpot Chicken Alfredo
Video
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)
- 1½ cups Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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 5 hours on low (or 2½ hours on high), 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.
Equipment
Notes
- Chicken Selection: I used boneless skinless chicken breasts but thighs will work as well.
- Pasta Tips: Add the pasta in the last hour of cooking to prevent it from becoming too soft. Use any small shaped pasta you have.
- Dairy Substitutes: Feel free to substitute the heavy cream with half-and-half or a combination of milk and butter, though the sauce will be less creamy.
- Seasoning Adjustments: Feel free to adjust the garlic, salt, pepper, and Italian seasoning to suit your taste preferences.
- Storing and Reheating: Store leftovers in an airtight container in the fridge for up to 3-4 days. This dish can also be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
