Love crockpot recipes? Then you need to try my Slow Cooker Barbecue Chicken and my Crockpot Mexican Beef recipes!
Homemade Chicken Alfredo (But in Your Crockpot!)
Chicken Alfredo is a takeout staple I knew I had to learn how to make at home. And I did! But I wanted to take this recipe a step further to make it more convenient. I knew there had to be a way to set it and forget it in my Crockpot for those busy days when I can’t (or don’t want to) stand over a hot stove babysitting a dish. I’m proud to say this easy Homemade Chicken Alfredo recipe meets that criteria! It’s delicious, filling, and simple to throw together any night of the week. I like serving heavy pasta dishes with light sides, like my Berry Spinach Salad or my Italian Chopped Salad. Pairs great with white wine or a light cocktail!
ingredients
Boneless, skinless chicken thighs (Can swap for boneless, skinless chicken breasts or tenders, if preferred.) Heavy cream (Can swap for half and half or whole milk, if desired.) Low-sodium chicken broth Cubed cream cheese (Critical for creaminess, but can use reduced fat, if preferred.) Cubed unsalted butter Garlic powder Onion powder Italian seasoning Grated parmesan cheese Fresh chopped parsley Kosher salt and freshly cracked black pepper
How To Make Crockpot Chicken Alfredo
To a crockpot, add all of the ingredients except the dry pasta — chicken thighs, heavy cream, chicken broth, cream cheese, butter and seasonings. Cook on HIGH for 2 hours, or until chicken is tender and fully cooked. Remove chicken from the slow cooker, and shred. Return back to the slow cooker along with the pasta and parmesan cheese. Cook on HIGH for 30 minutes, or until noodles are tender. Season with salt and freshly cracked black pepper to taste. Serve immediately with fresh chopped parsley and extra parmesan cheese. Enjoy!
