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Slow Cooker Chicken Alfredo

By Sam Pierce

Ingredients (~9 servings)

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 Tbsp garlic powder
  • 1 Tbsp Italian seasoning
  • 1 1/2 tsp kosher salt
  • 1/4 cup unsalted butter
  • 6 oz cream cheese
  • 3 3/4 cups heavy cream
  • 1 1/2 tsp Better Than Bouillon (chicken flavor)
  • 2 1/4 cups water
  • 3/4 cup parmesan cheese (shredded)
  • 15 oz uncooked pasta (such as penne)

Season the Chicken and Add Base Ingredients

Spray your slow cooker with nonstick cooking spray and add the chicken breasts.

Sprinkle the garlic powder, Italian seasoning, and salt directly over the chicken; then add the butter, cream cheese, heavy cream, and Better Than Bouillon on top.

Cook on high for 2-3 hours or low for 4-5 hours, until the chicken reaches ~165F internal.

The cream cheese will look chunky at first but will melt down and incorporate as it cooks.

Shred the Chicken and Add Pasta

Remove the chicken from the slow cooker and shred it with two forks.

Return the shredded chicken to the pot and stir in the water, uncooked pasta, and parmesan cheese.

The sauce will look thin when you add the water but the pasta will absorb it as it cooks.

Cover and cook on high for 30-40 minutes or until the pasta is al dente.

Stir halfway through to make sure the pasta cooks evenly and doesn’t stick to the bottom.

Slow Cooker Chicken Alfredo

This is an easy way to make chicken alfredo without standing over the stove stirring sauce. The slow cooker does all the work and you get tender shredded chicken with creamy pasta that’s ready when you get home.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 8 hours 10 minutes
Total Time: 8 hours 20 minutes

Ingredients

Ingredients (~9 servings)

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 Tbsp garlic powder
  • 1 Tbsp Italian seasoning
  • 1 1/2 tsp kosher salt
  • 1/4 cup unsalted butter
  • 6 oz cream cheese
  • 3 3/4 cups heavy cream
  • 1 1/2 tsp Better Than Bouillon chicken flavor
  • 2 1/4 cups water
  • 3/4 cup parmesan cheese shredded
  • 15 oz uncooked pasta such as penne

Instructions

  • Spray slow cooker with nonstick spray and add chicken breasts.
  • Sprinkle garlic powder, Italian seasoning, and salt over chicken.
  • Add butter, cream cheese, heavy cream, and Better Than Bouillon on top.
  • Cook on high for 2-3 hours or low for 4-5 hours until chicken reaches 165F internal temperature.
  • Remove chicken and shred with two forks.
  • Return shredded chicken to pot and stir in water, uncooked pasta, and parmesan cheese.
  • Cover and cook on high for 30-40 minutes until pasta is al dente, stirring halfway through.

Notes

Cream cheese will look chunky initially but melts as it cooks. Sauce will look thin when water is added but pasta will absorb it during cooking.
Tried this recipe?Leave a comment below & let me know!