Slow Cooker Crockpot Chicken Alfredo

This Slow Cooker Crockpot Chicken Alfredo is the ultimate comfort food. This delicious recipe features tender chicken cooked to perfection in a rich, homemade cream sauce made with Parmesan cheese and topped with spinach. Let your slow cooker do all the work for a creamy, flavorful dish that's perfect for busy weeknights or cozy family dinners with minimal prep.

Course dinner, lunch

Cuisine American

Keyword Crockpot alfredo, Crockpot chicken alfredo, Crockpot chicken pasta, slow cooker alfredo, slow cooker chicken alfredo, slow cooker chicken pasta

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings servings

Calories 742kcal

Author Brandi Crawford

Equipment

Slow Cooker

Ingredients

1 ½-2 pounds boneless skinless chicken thighs or breasts I used chicken thighs
2 tablespoons butter
1 cup chicken broth
1 ½ cups heavy whipping cream
4 oz cream cheese
2-3 garlic cloves Minced
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper to taste
8 oz pasta I used spaghetti.
3-4 cups fresh spinach
1-1 ½ cups grated Parmesan Reggiano cheese

Instructions

Add the chicken breasts, butter, broth, heavy whipping cream, cream cheese, garlic, onion powder, garlic powder, salt and pepper to taste to a slow cooker. My slow cooker is 7.5 quarts.
1 ½-2 pounds boneless skinless chicken thighs or breasts, 2 tablespoons butter, 1 cup chicken broth, 1 ½ cups heavy whipping cream, 4 oz cream cheese, 2-3 garlic cloves, ½ teaspoon onion powder, ½ teaspoon garlic powder, salt and pepper to taste
Cook on High for 2-3 hours or on Low for 5-7 hours.
Because of the butter and the fat from the chicken, the sauce mixture may have bubbles and look strange. Trust the process. Once you add the pasta, the starch from the pasta will soak this up and thicken up the sauce.
Open the pot and remove the chicken to dice or shred. Add the pasta to the pot first, then the diced chicken, parmesan, and spinach. Ensure the pasta is completely emerged in sauce or it will not soften. Add additional broth or heavy cream if necessary.
From here, cook on High heat. The cook time will vary based on the type of pasta you use. Most pasta will soften within 30 minutes. I found that pasta with long strands, like spaghetti, took 45 minutes to soften. Stir a couple of times during this process to ensure the pasta is getting moisture to soften up.
8 oz pasta, 3-4 cups fresh spinach, 1-1 ½ cups grated Parmesan Reggiano cheese
Cool before serving.

Notes

You can use any veggies in this recipe or omit them completely. If you opt for frozen spinach, thaw it first and drain any excess water. If you don't it will result in thinner sauce that may turn out watery.

Parmesan cheese is a staple for homemade alfredo sauce. It adds a nutty and savory flavor. I recommend you grab true Parmesan, labeled Parmigiano Reggiano. It’s produced in specific regions of Italy and subject to strict production standards, which yields exceptional quality and authenticity. Regular Parmesan is cheese produced outside of Italy, which will vary in quality and in comparison.

Cream cheese is used here because of the slow cooking method. It will make it creamy and adds richness and a velvety texture to the dish. You can omit it if you wish, but it will alter the texture.

If you want to substitute heavy cream, you can use half and half or milk. Both of these are less thick, especially milk, so keep in mind substituting will alter the texture. You can also opt for a plant based option like coconut milk, though it likely will not yield the same results.

Nutrition

Serving: 1serving | Calories: 742kcal | Carbohydrates: 29g | Protein: 46g | Fat: 50g