Description
A cozy and effortless chicken Alfredo made in the slow cooker, featuring tender chicken and a creamy, flavorful sauce.
Ingredients
Scale
- 1.5 to 2 pounds boneless skinless chicken breasts or thighs
- 3 cups chicken broth (low sodium)
- 3 to 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces cream cheese, cubed
- 1 cup heavy cream
- 1 to 1.5 cups freshly grated Parmesan cheese
- 12 to 16 ounces fettuccine or penne
- Optional: 1 to 2 cups broccoli florets or a couple handfuls of spinach
Instructions
- Add the chicken to your slow cooker. Season with salt, pepper, Italian seasoning, and minced garlic.
- Pour in the chicken broth. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours.
- Shred the chicken right in the slow cooker using two forks.
- Add the cream cheese cubes and stir. Cover for 15 to 20 minutes to let it melt.
- Stir in the heavy cream and Parmesan until smooth and creamy.
- Cook your pasta separately until just al dente, then drain and stir it into the sauce.
- Taste and adjust seasoning as needed.
Notes
For optimal results, do not cook the pasta in the slow cooker all day. Consider adding vegetables like spinach or broccoli for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg