Why You’ll Love Slow‑Cooker Chicken Alfredo Recipe
This dish transforms classic chicken Alfredo into a set‑and‑forget slow‑cooker meal that’s extra creamy and flavorful — perfect for busy weeknights or cozy weekend dinners. The slow cooker keeps the chicken juicy while the sauce becomes silky and rich as it cooks with the pasta.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts (boneless, skinless)
low‑sodium chicken broth
heavy cream
garlic powder
Italian seasoning
crushed red pepper flakes
freshly ground black pepper
onion powder
fettuccine pasta
unsalted butter
Parmesan cheese, finely grated
fresh parsley (for serving)
salt
Directions
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Add the chicken breasts, heavy cream, and chicken broth to a 6‑ to 9‑quart slow cooker. Sprinkle in salt, garlic powder, Italian seasoning, red pepper flakes, black pepper, and onion powder, then stir to combine.
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Cover and cook on High for about 2 hours, until the chicken is cooked through and reaches 165 °F (74 °C).
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Remove the chicken and shred it with two forks, then set it aside.
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Add the fettuccine (break in half if needed so it fits) and butter to the slow cooker and cook on High until the pasta is al dente — usually 20–40 minutes depending on your slow cooker.
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Return the shredded chicken to the slow cooker, add the Parmesan, and toss everything together. Cook uncovered for another 5–8 minutes so the sauce starts to cling to the pasta.
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Taste and adjust seasoning with extra salt and pepper if needed. Top with parsley and more Parmesan before serving.
Servings and timing
This recipe makes about 5 servings. Active prep time is around 10–15 minutes, and total time including slow‑cooker cooking is about 2 ½ –3 hours.
Storage/Reheating
Store leftover chicken Alfredo in an airtight container in the refrigerator for 3–4 days. To reheat, warm gently on the stovetop over low heat or in the microwave, stirring occasionally so the sauce stays creamy.
FAQs
What slow cooker size should I use?
A 6‑ to 9‑quart slow cooker works best so there’s room for the pasta and sauce to cook evenly.
Can I use chicken thighs instead of breasts?
Yes — boneless, skinless chicken thighs work well and stay juicy when slow‑cooked.
Do I need to cook the pasta separately?
No, you add the dry pasta to the slow cooker after the chicken is cooked and it will cook in the sauce.
Can I make this ahead of time?
Yes — cook it fully, let it cool, then refrigerate. Reheat before serving.
Can I freeze leftovers?
You can freeze the cooked Alfredo (without pasta if you prefer) for up to 2–3 months — thaw before reheating.
What pasta should I use?
Fettuccine is traditional, but penne or rigatoni are also good options.
How do I prevent pasta from sticking together?
Stir the pasta once or twice while it cooks and ensure it’s covered with liquid in the slow cooker.
Can I add vegetables?
Yes — broccoli florets, peas, or spinach can be stirred in during the last part of cooking.
Is Parmesan necessary?
Freshly grated Parmesan melts better and gives richer flavor than pre‑grated.
How can I make the sauce thicker?
If the sauce is too thin, let it cook uncovered a few extra minutes or add more Parmesan to help thicken it.
Conclusion
This slow‑cooker chicken Alfredo makes creamy, restaurant‑style comfort food with minimal effort. It’s perfect for family dinners and easy entertaining, with tender chicken and rich sauce that’s sure to become a favorite.
