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Crockpot Chicken Alfredo

A creamy, comforting dish of tender chicken thighs and fettuccine pasta slow-cooked to perfection in a rich Alfredo sauce.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 lb boneless skinless chicken thighs Thighs for juiciness; breasts can be used for a leaner option.
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning Fresh herbs can be used if available.
Liquid Ingredients
  • 1 cup chicken broth Use low-sodium broth.
  • 1 cup heavy cream Key for a luscious sauce; avoid substitutions.
  • 4 oz cream cheese (cubed) No need to soften beforehand.
  • 2 tbsp butter Use unsalted for better control.
  • 4 cloves garlic (minced) Fresh is preferred.
Pasta and Cheese
  • 12 oz dry fettuccine pasta Can substitute with whole wheat or gluten-free pasta.
  • 1 cup freshly grated Parmesan cheese Freshly grated melts better.
  • ¼ cup freshly grated Parmesan cheese For topping.
  • 2 tbsp fresh parsley (chopped) For garnish.

Method
 

Preparation
  1. In a small bowl, combine the kosher salt, black pepper, garlic powder, and Italian seasoning. Rub the mixture all over the chicken thighs, ensuring they’re evenly coated. Place them in the slow cooker.
Cooking
  1. Pour in the chicken broth and heavy cream, followed by the cubed cream cheese, butter, and minced garlic. Note: Don’t add the Parmesan yet!
  2. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken shreds easily with a fork.
  3. Carefully remove the chicken from the slow cooker, shred it using two forks, and return it to the pot.
Final Steps
  1. Bring a large pot of salted water to a boil, and cook the fettuccine according to package directions until al dente. Drain well, but don’t rinse.
  2. Stir in the cup of grated Parmesan into the slow cooker sauce until melted and smooth. Add the cooked fettuccine and toss gently to coat.
  3. Let the dish sit for 5 minutes to absorb the sauce. Top with extra Parmesan and fresh parsley before serving.

Notes

If the sauce seems too thick, add a splash of chicken broth to reach desired consistency. Leftovers can be stored in an airtight container for up to 4 days.