Velvety Crockpot Chicken Alfredo
This creamy crockpot chicken alfredo is an easy and delicious meal that comes together with minimal effort. It's perfect for a weeknight dinner and will become a family favorite.
Equipment
- Large skillet
- Slow cooker
- Whisk
Ingredients
Chicken
- 1.5 - 2 pounds boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
Sauce
- 1 tablespoon olive oil
- 4-5 garlic, minced cloves
- 1 cup low-sodium chicken broth
- 8 ounces full-fat cream cheese, softened and cubed
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish (optional)
For Serving
- 12 ounces fettuccine or pasta of choice for serving
Instructions
Preparation
- Heat olive oil in a skillet and season chicken with salt and pepper. Sear chicken for 2-3 minutes per side until lightly browned, then transfer to a slow cooker.
Cooking
- Add minced garlic, chicken broth, and Italian seasoning to the slow cooker with the chicken. Cook on low for 3-4 hours or high for 2-3 hours until the chicken is tender.
Finishing the Sauce
- Stir in softened cream cheese and heavy cream until melted, then whisk until smooth. Stir in Parmesan cheese until melted and the sauce thickens; adjust seasoning as needed.
Serving
- Cook pasta according to package directions, drain, and serve with the chicken alfredo. Garnish with fresh parsley if desired.
Notes
For best results, use full-fat cream cheese and freshly grated Parmesan. If the sauce is too thick, add a little more chicken broth or heavy cream until it reaches your desired consistency.