Crockpot Chicken Alfredo Recipe
A slow-cooked, ultra-creamy chicken Alfredo that practically makes itself. Minimal effort, maximum flavor, and zero stress.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 cups heavy cream
- 1½ cups grated Parmesan cheese
- 1 cup chicken broth
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional, but highly recommended
- 8 oz fettuccine or pasta of choice for serving
- Fresh parsley for garnish
Instructions
Step 1: Prep the Ingredients
- Place chicken breasts into the crockpot.
- Pour in chicken broth, heavy cream, and minced garlic.
Step 2: Slow Cook the Magic
- Season with salt, black pepper, and Italian seasoning.
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
- Use tongs to remove the chicken and shred it.
Step 3: Make It Creamy
- Whisk in Parmesan cheese until smooth.
- Return shredded chicken to the crockpot and stir.
Step 4: Serve Like a Pro
- Cook pasta separately according to package instructions.
- Toss pasta in the Alfredo sauce, or just pour it over.
- Garnish with fresh parsley and more cheese.
- Try not to eat the entire pot.
Notes
Nutritional Information (Per Serving)
- Calories: ~550
- Total Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g
Vitamins & Minerals (Per Serving)
- Calcium: 25%
- Vitamin A: 15%
- Iron: 10%
- Potassium: 12%
- Vitamin B12: 8%
Pro Tips for the Best Chicken Alfredo
- Use freshly grated Parmesan, not the powdery stuff. Your taste buds will thank you.
- For a richer sauce, stir in a tablespoon of butter before serving.
- Don’t overcook the pasta. Mushy fettuccine is a crime.
- Add broccoli or spinach if you want to pretend it’s healthy.
- Serve with garlic bread because carbs deserve company.