Slow Cooker Chicken Alfredo (Printable Version)

Tender chicken and pasta bathed in a creamy Alfredo sauce, cooked to perfection with minimal effort.

# What You'll Need:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Pasta

02 - 12 oz uncooked penne or rigatoni pasta

→ Dairy

03 - 2 cups heavy cream
04 - 1 cup whole milk
05 - 1.5 cups shredded mozzarella cheese
06 - 1 cup grated Parmesan cheese
07 - 2 tbsp unsalted butter, cut into pieces
08 - 4 oz cream cheese, cubed

→ Vegetables & Aromatics

09 - 4 cloves garlic, minced
10 - 1 cup frozen peas (optional)

→ Seasonings

11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1/2 tsp dried Italian herbs
14 - 1/4 tsp ground nutmeg (optional)

→ Garnish

15 - 2 tbsp fresh parsley, chopped (optional)

# Directions:

01 - Place chicken breasts at the bottom of the slow cooker. Season with salt, pepper, Italian herbs, nutmeg, and sprinkle minced garlic over.
02 - Pour heavy cream and whole milk over the chicken. Evenly distribute butter pieces and cream cheese cubes atop the chicken.
03 - Cover and cook on LOW for 3 hours until chicken is fully cooked and tender enough to shred.
04 - Remove chicken from slow cooker, shred finely using two forks, and return shredded meat to the cooker.
05 - Add uncooked pasta, shredded mozzarella, grated Parmesan, and frozen peas if using. Stir thoroughly to combine.
06 - Cover and cook on HIGH for 30 to 40 minutes, stirring once halfway through, until pasta is tender and sauce is creamy.
07 - Dish out the casserole hot and sprinkle with chopped fresh parsley as garnish.

# Expert Suggestions:

01 -
  • You literally dump everything in and walk away for three hours
  • The sauce thickens into the most velvety rich coating without any stovetop babysitting
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Resist the urge to lift the lid during those first three hours because every peek adds precious cooking time
  • The sauce will look thin right after adding the pasta but thickens beautifully as the pasta starches release
  • Stirring halfway through the final cook prevents the pasta from sticking together and ensures even cooking
03 -
  • Full fat dairy is nonnegotiable here because the sauce needs that richness to coat the pasta properly
  • Grate your own Parmesan instead of buying pregrated for better melting and deeper flavor
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