Why Make This Recipe
Crockpot Chicken Alfredo is a delicious, creamy dish that’s incredibly easy to make. Using a slow cooker not only simplifies the cooking process, but it also allows the flavors to meld beautifully. This meal is perfect for busy evenings when you want something tasty without spending all day in the kitchen. Plus, it’s a crowd-pleaser that both kids and adults will enjoy.
How to Make Crockpot Chicken Alfredo
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 8 ounces fettuccine pasta
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 4 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish
Directions
- Place the chicken breasts in the crockpot. Season with salt and pepper.
- In a bowl, mix together the heavy cream, garlic, and parmesan cheese. Pour this mixture over the chicken.
- Cover and cook on low for 6-8 hours or until the chicken is fully cooked and tender.
- About 30 minutes before serving, cook the fettuccine pasta according to package instructions. Drain and add to the crockpot, stirring to combine.
- Shred the chicken in the crockpot using two forks and mix everything well.
- Serve hot, garnished with chopped parsley.
How to Serve Crockpot Chicken Alfredo
Serve the Crockpot Chicken Alfredo hot. You can plate it over fettuccine pasta and sprinkle with fresh chopped parsley for a pop of color. This dish pairs well with a side salad or garlic bread for a complete meal.
How to Store Crockpot Chicken Alfredo
To store any leftover Crockpot Chicken Alfredo, let it cool down first. Place it in an airtight container and refrigerate. It can last for about 3-4 days in the fridge. You can also freeze it for up to 2-3 months. Just reheat thoroughly before serving.
Tips to Make Crockpot Chicken Alfredo
- Make sure to season the chicken well, as this will enhance the overall flavor of the dish.
- For a thicker sauce, you can add a bit more cheese or reduce the amount of cream slightly.
- If you want to add veggies, consider throwing in some spinach or broccoli about 30 minutes before serving.
Variation
You can use different types of pasta if you don’t have fettuccine. Penne or rotini also works well. For a lighter version, you can use half-and-half instead of heavy cream.
FAQs
1. Can I use frozen chicken in the crockpot?
Yes, you can use frozen chicken breasts. Just make sure to increase the cooking time to ensure they’re fully cooked.
2. Can I make this dish dairy-free?
Yes, you can substitute the heavy cream with a dairy-free cream alternative and use nutritional yeast instead of parmesan cheese.
3. How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (75°C). If it is shreddable and tender, it is fully cooked.
Crockpot Chicken Alfredo
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts Make sure to season well.
- 8 ounces fettuccine pasta You can substitute with penne or rotini.
- 2 cups heavy cream For a lighter version, use half-and-half.
- 1 cup grated parmesan cheese Can be replaced with nutritional yeast for a dairy-free option.
- 4 cloves garlic, minced
- to taste Salt and pepper Season the chicken before cooking.
- Chopped parsley for garnish Adds color when serving.
Instructions
Preparation
- Place the chicken breasts in the crockpot and season with salt and pepper.
- In a bowl, mix together the heavy cream, minced garlic, and parmesan cheese. Pour this mixture over the chicken.
Cooking
- Cover and cook on low for 6-8 hours or until the chicken is fully cooked and tender.
- About 30 minutes before serving, cook the fettuccine pasta according to package instructions. Drain and add to the crockpot, stirring to combine.
- Shred the chicken in the crockpot using two forks and mix everything well.
Serving
- Serve hot, garnished with chopped parsley.