If you’re craving comfort food that practically cooks itself, you’ll adore The BEST Crockpot Chicken Alfredo Recipe. I absolutely love how this dish combines juicy chicken, tender pasta, and a luxuriously creamy homemade Alfredo sauce—all made effortlessly in your slow cooker. Trust me, once you try this, it’ll become your go-to for busy weeknights and weekend family dinners alike.
Why You’ll Love This Recipe
- Hands-off cooking: Just add ingredients and let your crockpot do the work while you relax or tackle other tasks.
- Creamy comfort in every bite: The homemade Alfredo sauce stays rich and velvety without any hassle.
- Family favorite: My family goes crazy for this meal, and it’s foolproof even for picky eaters.
- Perfect for busy schedules: Prep in minutes and enjoy a hearty, satisfying dinner hours later.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that come together beautifully—no fancy stuff required. When shopping, I recommend picking the freshest parsley if you want some greenery for garnish, and always grab a good-quality parmesan cheese for the best flavor.
- Chicken breast: Skinless, boneless works best for shredding and slow cooker tenderness.
- Cream cheese: Adds that smooth, creamy texture that elevates the sauce.
- Unsalted butter: Using unsalted allows you to control the saltiness perfectly.
- Garlic cloves: Fresh minced garlic gives a punch of flavor without overpowering.
- Salt: Essential for balancing flavors—don’t skip it!
- Ground black pepper: Just a touch adds warmth and depth.
- Heavy whipping cream: The heart of the sauce, delivering rich creaminess.
- Chicken broth: Enhances overall flavor and helps keep the chicken juicy.
- Parmesan cheese: Freshly grated melts perfectly into the sauce for that classic Alfredo taste.
- Penne pasta: I like this shape because it soaks up sauce nicely without getting mushy.
Variations
I love how forgiving this recipe is—there are so many creative ways to customize it to suit your taste or dietary needs. Feel free to experiment!
- Variation: Swapping out penne for fettuccine or rigatoni is something I did once, and it changed the texture delightfully—just adjust cooking time so pasta doesn’t overcook.
- Variation: For a lighter take, I’ve tried substituting half-and-half for heavy cream; it works okay but expect a thinner sauce.
- Variation: Adding mushrooms or spinach boosts nutrition and flavor—my family actually asks when I sneak in veggies this way!
- Variation: Gluten-free pasta can be used if you’re avoiding gluten; just keep an eye on cooking times as some brands differ.
How to Make The BEST Crockpot Chicken Alfredo Recipe
Step 1: Set It and Forget It—Cook Your Chicken and Sauce
Start by tossing the chicken breast, cream cheese, cubed butter, minced garlic, salt, pepper, chicken broth, and heavy whipping cream into your slow cooker. I usually coat the cream cheese in bits so it melts easily. Set your crockpot to high for 2 to 3 hours, or low for 4 to 5 hours, until the chicken is perfectly cooked and tender. This slow simmering gives the Alfredo sauce unbelievable depth without any stirring. Resist the urge to open the lid too often—it keeps the heat steady and cooks the chicken evenly.
Step 2: Shred, Return, and Mix in the Pasta
Once the chicken is ready, pull it out and shred it using two forks. I personally find shredding while it’s still hot is easier. Return the shredded chicken into the crockpot, then add the uncooked penne pasta and grated parmesan cheese. Stir everything together gently to combine. Cover and cook on high for about 35 to 40 minutes, or until the pasta is tender but not mushy. This step allows the noodles to soak up all that creamy, cheesy goodness.
Step 3: Finish and Serve
When the pasta’s done, give it one last stir and taste for seasoning. I usually sprinkle a bit more parmesan on top and add freshly chopped parsley or green onions for a pop of color and freshness. Serve this up hot, and get ready for compliments. If you’re anything like me, you’ll have to hide seconds from family members!
Pro Tips for Making The BEST Crockpot Chicken Alfredo Recipe
- Use Full-Fat Ingredients: I learned that using full-fat cream cheese and heavy cream makes this sauce incredibly rich and silky—don’t compromise here!
- Don’t Skip Shredding While Hot: Shredding the chicken as soon as you take it out helps it soak up more sauce when you add it back.
- Add Pasta Last: Adding uncooked pasta right at the end prevents it from overcooking and turning mushy, which was a game changer for me.
- Keep an Eye on the Sauce Thickness: If your sauce seems too thin after cooking, try stirring in a little extra parmesan off heat to thicken it without breaking the creaminess.
How to Serve The BEST Crockpot Chicken Alfredo Recipe
Garnishes
I love topping this dish with freshly chopped parsley or green onions—not only does it brighten the flavor, but it adds that fresh green color that makes the plate look irresistible. A little extra grated parmesan on top right before serving is my go-to finishing touch for that ooey-gooey cheesy hit.
Side Dishes
Honestly, this recipe is a meal on its own, but if you want to round it out, I pair it with simple steamed broccoli or a crisp Caesar salad. Garlic bread is also a classic side that my family can’t resist alongside this creamy Alfredo.
Creative Ways to Present
For special occasions, I’ve served this Alfredo in individual ramekins with a sprinkle of toasted breadcrumbs for crunch on top—everyone loved the personal touch! It’s a lovely way to dress up a cozy dish when hosting friends or family.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and they stay creamy and delicious for up to 3 days. Before serving again, give it a good stir to reincorporate any sauce that may have settled.
Freezing
I’ve frozen this once or twice without issues—just portion it out and freeze in airtight containers. When thawing, I recommend doing it overnight in the fridge and then reheating gently on the stovetop with a splash of milk or cream to freshen up the sauce.
Reheating
Reheat leftovers on the stove over low heat, stirring often and adding a little broth or cream if the sauce looks too thick. Microwaving works too, but be sure to heat in short intervals to keep that creamy texture intact.
FAQs
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Can I use chicken thighs instead of chicken breasts in this recipe?
Absolutely! Chicken thighs add extra richness and tend to stay juicy even longer in the crockpot. Just make sure they’re skinless and adjust cooking time slightly if needed—usually, thighs may cook a bit faster or require less shredding effort.
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Do I need to pre-cook the pasta before adding it to the crockpot?
Nope! One of the best parts of this recipe is that you add the uncooked penne straight into the slow cooker towards the end. It cooks perfectly in the creamy sauce, absorbing all those flavors without becoming mushy.
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Can I make this recipe dairy-free or vegan?
This recipe relies heavily on dairy for its rich Alfredo sauce, but you can try swapping cream cheese and heavy cream for plant-based alternatives like cashew cream or coconut milk, and use vegan butter and cheese substitutes. The texture and taste will differ, but it’s worth experimenting for dietary needs.
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What if my sauce is too thin after cooking?
If you find your sauce thinner than you’d like, gently stir in extra parmesan cheese off heat—this helps thicken it without ruining that creamy texture. You can also simmer uncovered in the crockpot for a bit to reduce excess liquid.
Final Thoughts
I discovered The BEST Crockpot Chicken Alfredo Recipe after a long run of complicated dinners, and it instantly became a lifesaver for both my schedule and my taste buds. It’s one of those warm, cozy dishes that puts everyone at the table in a good mood—and it’s so simple, you’ll feel like a kitchen rockstar without breaking a sweat. I can’t wait for you to try it and make it your own family staple!
Print
The BEST Crockpot Chicken Alfredo Recipe
- Prep Time: 5 min
- Cook Time: 4 hr 30 min
- Total Time: 4 hr 35 min
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Crockpot Chicken Alfredo recipe delivers tender shredded chicken and perfectly cooked penne pasta immersed in a rich, creamy homemade Alfredo sauce. Ideal for busy weeknight dinners, it combines the convenience of slow cooking with the indulgence of classic Italian comfort food.
Ingredients
Protein and Dairy
- 1 lb chicken breast
- 4 oz cream cheese
- 4 Tbsp unsalted butter
- 3 garlic cloves (minced)
- 2 1/2 cups heavy whipping cream
- ¾ cup parmesan cheese
Others
- 1 tsp salt
- ½ tsp ground black pepper
- 1 cup chicken broth
- 8 oz penne pasta, uncooked
Instructions
- Combine Ingredients in Slow Cooker: Place the chicken breast, cream cheese, cubed butter, minced garlic, salt, pepper, chicken broth, and heavy whipping cream into the slow cooker. This combination will form the base for the Alfredo sauce as the chicken cooks.
- Cook Chicken: Cook on high for 2-3 hours or on low for 4-5 hours until the chicken breast is fully cooked through and tender. This slow cooking process allows the flavors to meld and the chicken to become tender enough for shredding.
- Shred Chicken and Add Pasta: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the crockpot and add the uncooked penne pasta and parmesan cheese. Stir to combine everything evenly.
- Cook Pasta and Finish Sauce: Cook on high for about 35-40 minutes, or until the pasta is fully cooked and tender, stirring occasionally to prevent sticking and ensure even cooking. The sauce will thicken during this time, coating the pasta and chicken beautifully.
- Serve: Serve the Chicken Alfredo topped with freshly grated parmesan cheese and chopped greens of your choice for a pop of color and extra flavor. Enjoy hot for a comforting meal.
Notes
- This recipe is incredibly easy and perfect for busy weeknight dinners with minimal cleanup.
- The slow cooker method yields juicy, tender shredded chicken and a creamy Alfredo sauce made from scratch.
- Adding the pasta later helps prevent it from overcooking and becoming mushy.
- If desired, substitute penne with other short pasta types like rigatoni or rotini.
- For added flavor, garnish with fresh parsley or basil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 754 kcal
- Sugar: 5 g
- Sodium: 929 mg
- Fat: 56 g
- Saturated Fat: 34 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 211 mg
