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Crockpot Chicken Alfredo featured image showing creamy sauce and tender chicken, perfect for a simple weeknight meal.

Best Crockpot Chicken Alfredo

This Crockpot Chicken Alfredo recipe delivers a creamy and comforting classic with minimal effort. Searing the chicken and adding cream cheese are key to preventing separation and ensuring a rich, flavorful sauce.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • Salt to taste
  • Pepper to taste
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup cream cheese, softened
  • Fresh parsley, chopped, for garnish

Equipment

  • Large Skillet
  • 6-quart or larger slow cooker
  • Fork
  • Measuring spoons
  • Measuring cups
  • Pot for cooking pasta
  • Colander

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
  3. Sear chicken for 2-3 minutes per side, until lightly browned.
  4. Place seared chicken breasts in the bottom of a 6-quart or larger slow cooker.
  5. Pour Alfredo sauce over the chicken, ensuring it's evenly coated.
  6. Stir in heavy cream and softened cream cheese.
  7. Cover and cook on low for 3-4 hours, or until chicken is cooked through and easily shreds with a fork.
  8. Remove chicken from the slow cooker and shred it with two forks.
  9. Return shredded chicken to the slow cooker.
  10. Stir in 1/4 cup grated Parmesan cheese until melted and incorporated.
  11. Cook fettuccine pasta according to package directions.
  12. Gently fold in cooked fettuccine pasta until well coated with the sauce.
  13. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

Notes

For best results, use a high-quality refrigerated Alfredo sauce. Do not overcook the chicken, as it will become dry. Cooking the pasta separately and adding it at the end prevents it from becoming mushy. Store leftovers in an airtight container in the refrigerator for up to 3 days.