Comforting Slow Cooker Chicken Alfredo
This creamy and rich slow cooker chicken alfredo is the perfect weeknight meal. Tender chicken is slow-cooked in a flavorful Alfredo sauce, making for an effortless and delicious dinner.
Equipment
- Slow Cooker
- Medium Bowl
- Whisk
- Two Forks
- Pot (for pasta)
Ingredients
Chicken
- 2 lbs boneless, skinless chicken breasts (or thighs for extra flavor)
Sauce
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 (8 oz) package cream cheese softened
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1/2 tsp dried Italian seasoning
- Salt and black pepper to taste
Finishing Touches
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream (or half-and-half for a lighter touch)
- 1 lb fettuccine or pasta of your choice cooked al dente
- Fresh parsley chopped, for garnish (optional)
Instructions
Cooking in Slow Cooker
- Place the chicken breasts in the bottom of your slow cooker.
- In a medium bowl, whisk together the soup, cream cheese, broth, and seasonings until smooth.
- Pour the sauce mixture over the chicken in the slow cooker, ensuring it's mostly covered.
- Cook on low for 4-6 hours or high for 2-3 hours, until the chicken is cooked through and easily shreds.
Shredding and Finishing
- Carefully remove the cooked chicken and shred it using two forks.
- Stir the shredded chicken back into the slow cooker along with the Parmesan cheese and heavy cream.
- Stir until the cheese is melted and the sauce is smooth and creamy.
Serving
- Serve immediately over hot, cooked fettuccine or your favorite pasta. Garnish with fresh parsley if desired.
Notes
For a richer flavor, consider using chicken thighs. If you prefer a lighter sauce, substitute heavy cream with half-and-half. Always cook pasta al dente to avoid a mushy texture when combined with the sauce.