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For a great Slow Cooker Chicken Alfredo, you need these main ingredients: - 2 boneless, skinless chicken breasts - 2 cups chicken broth - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 teaspoon freshly ground black pepper - 1/2 teaspoon sea salt - 8 ounces fettuccine pasta (uncooked) - Fresh parsley, finely chopped (for garnish) To make your dish even better, consider these optional add-ins: - 1 cup broccoli florets - 1 cup fresh spinach Adding these greens boosts nutrition and adds color to your meal. They also give a nice texture contrast to the creamy sauce. When picking your ingredients, focus on quality. Here are my tips: - Choose fresh chicken breasts. Look for ones that are pale pink and firm. - Use low-sodium chicken broth for better control over saltiness. - Go for heavy cream, not half-and-half. It makes the sauce rich and creamy. - Grate your Parmesan cheese fresh. Pre-grated cheese often has additives that affect taste. - Select fresh garlic. The flavor of fresh garlic is much stronger and better than jarred. These tips help you create a delicious, creamy dish that everyone will love. {{ingredient_image_2}} First, gather your ingredients. You need two boneless, skinless chicken breasts, chicken broth, heavy cream, and Parmesan cheese. Also, have garlic, Italian seasoning, black pepper, and sea salt ready. If you want, you can add broccoli or spinach for more nutrition. Start by placing the chicken breasts at the bottom of the slow cooker. Season the chicken with sea salt, black pepper, and Italian seasoning. This will add great flavor. Next, sprinkle the minced garlic on top of the chicken. Then, pour the chicken broth over everything. This keeps the chicken moist while it cooks. Now, secure the lid on the slow cooker. Set it to low and let it cook for 4 to 5 hours. The chicken should be tender and fully cooked. Once this time is up, carefully take the chicken out of the slow cooker. Use two forks to shred the chicken into small pieces. Return the shredded chicken back into the slow cooker and mix it with the broth. Next, pour in the heavy cream and add the grated Parmesan cheese. Stir until the cheese melts and mixes well with the cream. If you added greens, stir them in now. Then, gently add the uncooked fettuccine pasta to the slow cooker. Press the pasta down so it’s covered by the creamy sauce. Re-cover the slow cooker and cook for another 30 to 40 minutes. This will make the pasta tender. When shredding chicken, allow it to cool slightly. This makes it easier to handle. Use two forks to pull the chicken apart. If you want very fine pieces, you can also use your hands. Make sure to mix the shredded chicken well with the sauce. This ensures every bite is flavorful and creamy. To make the creamiest Alfredo sauce, use heavy cream and freshly grated Parmesan cheese. These two ingredients work together to create a rich and smooth texture. When you add the cheese, stir slowly until it melts. This step helps to avoid clumps. Also, let the sauce simmer after adding the cream. This allows the flavors to blend well. You can also try adding a little more cream if you want an even richer sauce. Balance is key, so taste often and adjust as needed. For added depth, mix in a pinch of nutmeg. It enhances the flavor without overwhelming it. Cooking pasta in a slow cooker can be tricky. To start, use uncooked pasta and add it towards the end of the cooking time. This way, the pasta absorbs the sauce without getting mushy. Press the pasta down into the sauce. This ensures it cooks evenly. Check the pasta after about 30 minutes. Stir it gently to coat every piece. If it seems undercooked, cover it again and let it go for a few more minutes. Always taste before serving to ensure it's perfectly done. When serving Slow Cooker Chicken Alfredo, presentation matters. Use a large bowl or plate, and garnish with fresh parsley. This adds color and flavor. You can also sprinkle extra Parmesan on top for a richer taste. Pair this dish with a light salad or garlic bread. A simple green salad with lemon vinaigrette complements the creaminess. If you want a side with crunch, try roasted vegetables. They add nutrition and balance the meal. Pro Tips Use Fresh Ingredients: Utilizing fresh garlic and freshly grated Parmesan cheese will enhance the flavor of your Alfredo sauce significantly. Cook Pasta to Al Dente: For the best texture, cook your fettuccine to al dente before adding it to the slow cooker. This ensures it doesn’t become mushy. Adjust Seasoning: Always taste your dish before serving. You can adjust the salt and pepper to your liking for a perfectly seasoned meal. Experiment with Add-ins: Feel free to add in vegetables like spinach or broccoli for added nutrition and color in your dish. {{image_4}} You can easily add vegetables to your Slow Cooker Chicken Alfredo. Broccoli and spinach are great choices. They add color and nutrition to the dish. Just add one cup of broccoli florets or fresh spinach during the last 30 minutes of cooking. This way, they stay bright and crisp. You can also try other veggies like peas or bell peppers. They will make your meal even tastier! If you want to change the protein, you have options. You can use turkey breast or even shrimp. If using turkey, follow the same steps as chicken. For shrimp, add it in the last 10 minutes of cooking. This keeps the shrimp tender and juicy. You can also mix in some cooked sausage for a different flavor. Each choice will give your dish a unique twist. To make a dairy-free version, swap heavy cream with coconut milk. This gives a nice, creamy texture. For a healthier pasta option, use whole wheat or chickpea pasta. They add more fiber and nutrients. Remember to adjust cooking time as needed. Whole wheat pasta may need a bit longer, while chickpea pasta cooks faster. To store your chicken Alfredo, let it cool first. Use a clean, airtight container. Make sure to keep it in the fridge. Leftovers can last for 3 to 4 days. Label the container with the date. This helps you know when to eat it. When reheating, avoid high heat. This can make the sauce separate. Instead, use low heat on the stove or microwave. Add a splash of chicken broth or cream to keep it creamy. Stir often to ensure even heating. Freezing is a great option if you have extra. First, let it cool completely. Then, scoop it into freezer-safe bags. Remove as much air as possible before sealing. Label each bag with the date. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Reheat gently on the stove, adding a bit of broth or cream. Yes, you can use frozen chicken breasts. Just add an extra hour to the cooking time. The slow cooker will thaw and cook the chicken perfectly. Make sure to check that the chicken is safe and fully cooked before serving. To prevent mushy pasta, add it later in the cooking process. Cook the chicken and sauce first, then add the uncooked fettuccine about 30-40 minutes before serving. Make sure the pasta is submerged in the sauce to cook evenly. Several sides go well with this dish. Here are some ideas: - Garlic bread for a crunchy contrast - A fresh green salad to balance the creaminess - Steamed vegetables like green beans or asparagus for health - Roasted potatoes for a hearty option These sides will enhance your meal and add variety to your plate. This blog post covered all you need for a great Slow Cooker Chicken Alfredo. We looked at ingredients, how to prepare them, and step-by-step cooking tips. I shared ways to make your sauce creamy and provided variations to suit your taste. We also discussed how to store and reheat leftovers without losing flavor. Remember, using quality ingredients makes a big difference. Enjoy experimenting with flavors. Now, go cook something delicious!

Creamy Slow Cooker Chicken Alfredo

A rich and creamy chicken Alfredo made effortlessly in a slow cooker, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon freshly ground black pepper
  • 0.5 teaspoon sea salt
  • 8 ounces fettuccine pasta (uncooked)
  • 1 tablespoon fresh parsley, finely chopped (for garnish)
  • 1 cup broccoli florets or fresh spinach (optional)

Instructions
 

  • Begin by placing the boneless chicken breasts in the bottom of your slow cooker. Generously season the chicken with sea salt, freshly ground black pepper, and Italian seasoning to infuse flavor.
  • Sprinkle the minced garlic over the chicken, then pour the chicken broth on top. Secure the lid on the slow cooker and set it to cook on low for 4-5 hours, or until the chicken is fork-tender and fully cooked through.
  • Once the cooking time is complete, carefully remove the chicken from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the slow cooker, mixing it with the broth.
  • Now, pour in the heavy cream and add the freshly grated Parmesan cheese. Stir the mixture until the cheese melts and combines smoothly with the cream. If you opted for greens, add the broccoli florets or spinach at this point, stirring to incorporate.
  • Gently add the uncooked fettuccine pasta to the slow cooker, pressing it down slightly into the creamy sauce to ensure it’s submerged. Re-cover the slow cooker and cook on low for an additional 30-40 minutes, or until the pasta is perfectly tender.
  • After the pasta has cooked, take a moment to stir the mixture thoroughly, ensuring every strand of fettuccine is coated in the rich Alfredo sauce. Taste your dish and adjust the seasoning with an extra dash of salt or pepper as needed.
  • To serve, ladle the creamy chicken Alfredo into bowls and garnish generously with finely chopped fresh parsley.

Notes

Optional greens can be added for extra nutrition.
Keyword alfredo, chicken, pasta, slow cooker