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Creamy crockpot chicken alfredo served in a bowl with fresh parsley garnish.
Grant Logan

Hearty Crockpot Chicken Alfredo

This creamy Crockpot Chicken Alfredo brings together tender shredded chicken, garlic, Parmesan, and perfectly cooked fettuccine for a comforting, slow-cooked dinner that’s as easy as it is delicious.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 8 oz fettuccine noodles, broken in half
  • 1 cup heavy cream
  • 1/2 cup unsalted butter, cubed
  • 1 cup grated Parmesan cheese
  • 2 cups chicken broth
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped (for garnish)

Equipment

  • slow cooker (6-quart)
  • measuring cups and spoons
  • forks (for shredding)
  • mixing spoon
  • cheese grater

Method
 

  1. Place the chicken breasts in the bottom of a 6-quart slow cooker.
  2. Sprinkle the minced garlic, Italian seasoning, salt, and pepper over the chicken.
  3. Pour in the chicken broth and add cubed butter.
  4. Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours until chicken is tender.
  5. Remove the chicken and shred with two forks, then return it to the crockpot.
  6. Break fettuccine noodles in half and stir them into the liquid.
  7. Pour in heavy cream and Parmesan cheese. Stir to combine everything evenly.
  8. Cover and cook on HIGH for 30–45 minutes, or until pasta is tender. Garnish with parsley before serving.

Notes

Use freshly grated Parmesan for a smoother sauce. Keep pasta al dente by checking it early. Substitute zucchini noodles for a lower-carb version, or half-and-half for a lighter sauce. Avoid overcooking dairy — always add cream and cheese at the end for best results.