This Slow Cooker Chicken Alfredo is the ultimate hands-off comfort meal. Tender chicken simmers all day in a rich, creamy garlic-Parmesan sauce for a fuss-free dinner. It’s a guaranteed crowd-pleaser that delivers restaurant-quality flavor with minimal effort.
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Why You’ll Love This Slow Cooker Chicken Alfredo
Effortless cooking: Just set it and forget it.
Ultra-tender chicken: Shreds easily after slow simmering.
Versatile & forgiving: Easy to adapt with ingredients on hand.
Creamy, clingy sauce: Rich, garlicky, and deeply flavorful.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup heavy cream
- 1 cup chicken broth
- 4 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 4 tbsp unsalted butter, cut into pieces
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional, but highly recommended)
- 12 oz fettuccine pasta
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A 6-quart or larger slow cooker, a microplane or fine grater for the Parmesan, and a large pot for boiling pasta.
Notes: Freshly grated Parmesan melts smoother than pre-shredded. A pinch of nutmeg enhances the creamy, cheesy flavor.
Nutrition (per serving)
| Calories: | 680 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 58 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 4-6 hours | Total Time: 4 hours 10 minutes – 6 hours 10 minutes
Before You Start: Tips & Ingredient Notes
- Why can’t I use pre-shredded Parmesan? Pre-shredded cheese is coated with cellulose to prevent clumping, which can prevent it from melting smoothly into your sauce. Taking the extra minute to grate a block of Parmesan yourself ensures a silky, non-grainy sauce that’s worth the effort.
- Do I have to use heavy cream? For the richest, most stable sauce, yes, heavy cream is best. It can withstand the long cooking time without curdling. If you must substitute, half-and-half is the next best option, but the final sauce will be a bit thinner.
- Can I add the pasta to the slow cooker? I don’t recommend it. Pasta absorbs a massive amount of liquid and can turn your creamy sauce into a thick, stodgy mess. Cooking the pasta separately and combining it at the end gives you perfect control over the texture.
- What’s the deal with the nutmeg? It’s a classic, almost secret, ingredient in many creamy sauces. It doesn’t taste overtly of nutmeg; instead, it adds a warm, nutty depth that makes the cheese and cream flavors pop without being identifiable.
How to Make Slow Cooker Chicken Alfredo
Step 1: First, get your slow cooker ready. Place your chicken breasts in the bottom of the pot—no need to grease it. In a medium bowl, whisk together the heavy cream, chicken broth, minced garlic, Italian seasoning, onion powder, salt, pepper, and that optional-but-wonderful pinch of nutmeg. Pour this mixture evenly over the chicken. Dot the top with the pieces of butter. You’ll notice the butter will start to melt almost immediately as it hits the warm liquid, which is exactly what you want.
Step 2: Now, cover the slow cooker and set it to cook. You have two great options here. For a 4-hour cook time, use the HIGH setting. If you’re planning to be out all day, the LOW setting for 6 hours works perfectly. The chicken is done when it’s cooked through, reaches an internal temperature of 165°F (74°C), and is tender enough to shred easily with a fork.
Step 3: Once the chicken is cooked, carefully remove the breasts from the slow cooker and place them on a cutting board or plate. Use two forks to shred the chicken—one to hold it steady and the other to pull the meat apart. It should fall apart with very little effort. Return all of the shredded chicken back to the creamy sauce in the slow cooker.
Step 4: This is the most important step for a perfect sauce! Turn your slow cooker to the WARM setting. Now, gradually stir in the freshly grated Parmesan cheese, a little at a time, stirring constantly until it’s fully melted and incorporated. This gradual addition is the key to preventing the cheese from clumping and seizing up. The sauce should look glossy and thicken up nicely.
Step 5: While the cheese is melting into the sauce, cook your fettuccine according to the package directions in a large pot of well-salted boiling water. You’ll want to cook it to al dente—meaning it’s still got a slight bite to it—since it will continue to soften a bit when mixed with the hot sauce. Drain the pasta well, but you don’t need to rinse it.
Step 6: Add the hot, drained pasta directly into the slow cooker with the chicken and Alfredo sauce. Using tongs or a large spoon, gently toss everything together until every strand of pasta is beautifully coated in that creamy, cheesy sauce. Let it sit for just a minute or two on the WARM setting so the pasta can soak up some of that incredible flavor.
Step 7: Finally, give it a taste and adjust the seasoning if needed—sometimes a little extra salt or pepper is all it takes. Serve immediately, garnished generously with that fresh, chopped parsley. It adds a lovely color and a burst of freshness that cuts through the richness of the dish perfectly.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze sauce (without pasta) for up to 3 months.
- Reviving: Reheat gently on stove with a splash of milk or cream.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp, citrusy dressing provide a bright, refreshing contrast to the rich and creamy pasta, cleaning the palate between bites.
- Garlic bread or cheesy breadsticks — It’s practically mandatory, right? They’re perfect for sopping up every last drop of that delicious Alfredo sauce left on your plate.
- Roasted asparagus or broccoli — Tossing some roasted green veggies right into the pasta bowl is a fantastic way to add color, texture, and a little nutritional boost to your meal.
Drinks
- A crisp Pinot Grigio or Sauvignon Blanc — The high acidity and citrus notes in these white wines cut through the creaminess of the Alfredo beautifully, balancing each mouthful.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus are wonderfully palate-cleansing and keep you refreshed throughout this indulgent meal.
- An ice-cold lager or pilsner — The crisp, clean, and slightly bitter finish of a light beer is a classic pairing for rich, cheesy dishes and works wonderfully here.
Something Sweet
- Lemon sorbet — After a rich meal, a scoop of tangy, icy-cold lemon sorbet is the perfect light and refreshing dessert to finish on a bright note.
- Tiramisu — Lean into the Italian theme with this coffee-flavored classic. The layers of mascarpone and espresso-soaked ladyfingers feel like a special, celebratory end.
- Dark chocolate affogato — Simply pour a shot of hot espresso over a scoop of high-quality vanilla or dark chocolate gelato. It’s sophisticated, simple, and deeply satisfying.
Top Mistakes to Avoid
- Mistake: Using pre-shredded Parmesan cheese. This is the number one reason for a grainy, broken Alfredo sauce. The anti-caking agents prevent proper melting, so always grate your own from a block for a luxuriously smooth texture.
- Mistake: Overcooking the pasta. Remember, the pasta will continue to cook slightly when you mix it with the hot sauce. If you boil it until it’s completely soft, it can become mushy by the time you serve it. Al dente is the way to go.
- Mistake: Dumping all the cheese in at once. Adding the Parmesan gradually while stirring is non-negotiable. I’ve messed this up before too, and you end up with a clumpy, stringy mess instead of a velvety sauce. Patience is key.
- Mistake: Skipping the taste test at the end. Seasonings can mellow during the long cooking process. Always taste your sauce after you’ve added the cheese and pasta, and adjust the salt and pepper to your liking. It makes all the difference.
Expert Tips
- Tip: Sear the chicken first for extra flavor. While not necessary, you can quickly sear the chicken breasts in a hot skillet for 1-2 minutes per side before adding them to the slow cooker. This creates a beautiful fond and adds a deeper, richer flavor to the entire dish.
- Tip: Thicken your sauce effortlessly. If you find your sauce is a little thinner than you’d like after adding the pasta, make a quick slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water and stir it into the sauce. Let it cook on HIGH for 10-15 minutes, and it will thicken up perfectly.
- Tip: Prevent a skin from forming. If you’re able to give the sauce a quick stir once or twice during the cooking process, it will help prevent a film or skin from forming on the surface. If you can’t, don’t worry—just give it a really good stir when you shred the chicken.
- Tip: Make it ahead for easy meals. You can prepare the chicken and sauce (without the pasta) up to 3 days in advance. Store it in an airtight container in the fridge. When ready to serve, gently reheat it on the stove or in the slow cooker while you cook a fresh batch of pasta.
FAQs
Can I use frozen chicken?
I don’t recommend starting with frozen chicken. It can lower the temperature of the other ingredients too much, keeping everything in the “danger zone” for bacterial growth for too long. It can also cause the chicken to release a lot of excess water, making your sauce thin and watery. For the best food safety and texture, always use thawed chicken breasts.
How do I store and reheat leftovers?
Store the pasta and sauce together in an airtight container in the refrigerator for up to 3 days. The sauce will thicken significantly as it chills. The best way to reheat is gently on the stovetop over low heat, adding a splash of milk or cream while stirring to bring back the creamy consistency. The microwave can work, but it may heat unevenly and cause the sauce to separate.
Can I add vegetables to this recipe?
Absolutely! Sturdy vegetables like broccoli florets, sliced mushrooms, or sun-dried tomatoes can be added at the beginning. For more delicate greens like spinach or kale, stir them in during the last 30 minutes of cooking so they just wilt without turning to mush. Frozen peas are also a great last-minute addition—just stir them in with the shredded chicken to heat through.
My sauce looks a bit oily or separated. What happened?
This usually happens if the heat was too high, causing the fat in the cream and cheese to separate. Another culprit can be not using full-fat heavy cream, as lower-fat dairy is more prone to breaking. If this happens, don’t panic! Remove the pot from heat and vigorously whisk in a tablespoon of cold butter or a splash of cold cream. This can often help bring the emulsion back together.
Can I make this recipe with chicken thighs?
Yes, boneless, skinless chicken thighs work wonderfully and will result in an even richer, more flavorful dish. They contain more fat, which keeps them incredibly moist during the long cooking process. The cook time remains roughly the same—just cook until the thighs are tender and reach an internal temperature of 165°F (74°C).
Slow Cooker Chicken Alfredo
Make the easiest Slow Cooker Chicken Alfredo with tender chicken in a creamy garlic-Parmesan sauce. Perfect for busy weeknights! Get the recipe now.
Ingredients
For the Ingredients
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2 large boneless, skinless chicken breasts (about 1.5 lbs)
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1 cup heavy cream
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1 cup chicken broth
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4 cloves garlic (minced)
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1 cup freshly grated Parmesan cheese
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4 tbsp unsalted butter (cut into pieces)
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1 tsp Italian seasoning
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0.5 tsp onion powder
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0.5 tsp salt (or to taste)
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0.25 tsp black pepper
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0.25 tsp nutmeg (optional, but highly recommended)
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12 oz fettuccine pasta
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2 tbsp fresh parsley (chopped, for garnish)
Instructions
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First, get your slow cooker ready. Place your chicken breasts in the bottom of the pot—no need to grease it. In a medium bowl, whisk together the heavy cream, chicken broth, minced garlic, Italian seasoning, onion powder, salt, pepper, and that optional-but-wonderful pinch of nutmeg. Pour this mixture evenly over the chicken. Dot the top with the pieces of butter. You’ll notice the butter will start to melt almost immediately as it hits the warm liquid, which is exactly what you want.01
-
Now, cover the slow cooker and set it to cook. You have two great options here. For a 4-hour cook time, use the HIGH setting. If you’re planning to be out all day, the LOW setting for 6 hours works perfectly. The chicken is done when it’s cooked through, reaches an internal temperature of 165°F (74°C), and is tender enough to shred easily with a fork.02
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Once the chicken is cooked, carefully remove the breasts from the slow cooker and place them on a cutting board or plate. Use two forks to shred the chicken—one to hold it steady and the other to pull the meat apart. It should fall apart with very little effort. Return all of the shredded chicken back to the creamy sauce in the slow cooker.03
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This is the most important step for a perfect sauce! Turn your slow cooker to the WARM setting. Now, gradually stir in the freshly grated Parmesan cheese, a little at a time, stirring constantly until it’s fully melted and incorporated. This gradual addition is the key to preventing the cheese from clumping and seizing up. The sauce should look glossy and thicken up nicely.04
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While the cheese is melting into the sauce, cook your fettuccine according to the package directions in a large pot of well-salted boiling water. You’ll want to cook it to al dente—meaning it’s still got a slight bite to it—since it will continue to soften a bit when mixed with the hot sauce. Drain the pasta well, but you don’t need to rinse it.05
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Add the hot, drained pasta directly into the slow cooker with the chicken and Alfredo sauce. Using tongs or a large spoon, gently toss everything together until every strand of pasta is beautifully coated in that creamy, cheesy sauce. Let it sit for just a minute or two on the WARM setting so the pasta can soak up some of that incredible flavor.06
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Finally, give it a taste and adjust the seasoning if needed—sometimes a little extra salt or pepper is all it takes. Serve immediately, garnished generously with that fresh, chopped parsley. It adds a lovely color and a burst of freshness that cuts through the richness of the dish perfectly.07
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