How do you crank out a creamy chicken Alfredo with minimal effort? You make it in a crock pot! This delicious, easy to make, slow cooker chicken Alfredo is a family favorite for dinner! And this crock pot chicken Alfredo is perfect for serving a crowd, or for storing in the freezer and reheating later!

I’m not going to lie, I am sucker for a good Alfredo sauce and have been since I was a kid. It’s like mac and cheese on steroids but not terribly healthy. This recipe isn’t really either, but it has a lot of added protein with the chicken so I can have some as a treat and my family devours it.

I can’t believe it has taken me this long to come up with an easy slow cooker chicken Alfredo. Probably because I think pasta cooked in a crock pot gets mushy. But I remedy this by cooking the chicken and sauce and adding the pasta the last 20 minutes before serving. Problem solved.

How to Make Chicken Alfredo in A Slow Cooker

• Fresh parmesan must be used in this recipe to keep a smooth consistency in the sauce.
• For a thicker, creamier sauce, use a strainer to pour only the sauce into a large saucepan. Add two tablespoons of cornstarch and ¼ cup of warm water to a small bowl and mix to combine. Add the cornstarch mixture to the saucepan and bring the liquid to a low boil. Turn the heat down and allow the sauce to simmer, stirring consistently until thickened. Turn off the heat and pour the sauce back into the crock pot. Stir to combine.

Slow Cooker Chicken Alfredo

Yields: 6-8 servings

Prep: 15 minutes  | Cook Time: 3 hours | Total Time: 3 hours 15 minutes

 

Ingredients:

• 1 tablespoon avocado oil
• 1 ½ pounds boneless skinless chicken breast
• 1 teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried parsley
• ⅛ teaspoon pepper
• 2 teaspoons fresh garlic, minced
• 4 cups chicken broth
• 3 cups heavy cream
• 4 tablespoons butter
• 12 oz uncooked penne pasta (gluten free if necessary)
• 5 oz fresh parmesan, grated
• Additional salt to taste
• Optional: fresh parsley to garnish

Directions:

1. In a small bowl, add the salt, garlic powder, onion powder, dried parsley and pepper. Stir to combine. Season both sides of chicken.
2. Heat a large cast iron skillet on medium-high heat for 5 minutes. Add avocado oil. Once oil is heated through, sear the chicken for 2-3 minutes each side. Remove the chicken from the skillet and place in the bottom of the slow cooker.
3. Add minced garlic to the hot skillet and stir, cooking for 1 minute or until fragrant. Deglaze the pan by adding 1 cup of chicken broth. Use a wooden spoon to scrape the brown bits off the bottom of the pan. Allow the liquid to come to a simmer before pouring the broth over the chicken.
4. Add the heavy cream, remaining chicken broth, and butter to the slow cooker.
5. Cover the slow cooker and cook for 2-3 hours on high or 4 hours on low. Chicken is done when it reaches 165 degrees F.
6. Once cooked, remove chicken from the slow cooker and place on a cutting board. Slice the chicken into bite size pieces and set aside.
7. Add the uncooked penne pasta to the slow cooker and cook on high for an additional 20-30 minutes or until pasta is tender.
8. Once pasta is cooked, stir in the sliced chicken and freshly grated parmesan cheese. Taste and add additional salt and/or pepper if needed.
9. Serve warm topped with fresh parsley and additional parmesan cheese if desired.

 

Try more of Lauren’s delicious and healthy recipes like Easy To Make (and Addictive) Roasted Tomatoes With Anchovies Appetizer and Easy Low Carb Bacon Wrapped Jalapeño Popper Stuffed Chicken.

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