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This crockpot chicken alfredo is my answer to the days when I want something rich and comforting but have no energy left at six o’clock. Chicken breasts cook gently in garlic, cream, butter and broth, then I shred them, stir in dry penne and let the pasta soften right in the pot. A big handful of freshly grated Parmesan at the end turns it into a silky, cheesy sauce.
It came about on a rainy Tuesday when the only clean pan in the house was the slow cooker. Now it’s a regular on our table, mostly because there is just one pot to wash and my teenager will happily eat two bowls.
In short, this slow cooker chicken alfredo cooks chicken breasts in cream, broth, butter and garlic on high for 3 1/2 hours, then the dry penne cooks in the same sauce for about 30 minutes before Parmesan is stirred in. It takes about 10 minutes of prep, about 4 hours 10 minutes in total, and serves 5 at about 1,020 calories per serving.
Quick Breakdown
Why You’ll Love This Crockpot Chicken Alfredo
- Ten minutes of prep. Everything goes into the pot raw. No searing, no separate pan for the sauce.
- The pasta cooks in the sauce. As a result, the penne soaks up the garlic and cream instead of plain water.
- No jar sauce. Real cream, butter and Parmesan make a sauce that tastes properly homemade.
- Tender, shreddable chicken. Slow, gentle heat keeps lean breast meat juicy.
- Feeds five. It is a generous family dinner, and leftovers reheat well.
Ingredient Notes
- Chicken breasts. Two large boneless, skinless breasts, roughly 1 1/2 lb (680 g) together. Thighs also work and stay even juicier.
- Garlic. Three cloves, minced. Jarred minced garlic is fine here, and it is what I used in the photos.
- Heavy cream. 2 1/2 cups (600 ml). Full fat cream copes with the long, slow cook without splitting.
- Chicken broth. 1 1/2 cups (360 ml). It gives the pasta enough liquid to cook through.
- Salted butter. 4 tablespoons (56 g), for richness and that classic alfredo flavour.
- Penne. 12 ounces (340 g), dry. It goes in uncooked.
- Parmesan. 1 1/2 cups (150 g), freshly grated, plus extra for the top. Harvard’s Nutrition Source suggests treating rich cheeses like Parmesan as a flavour booster, which is exactly its job here.
- Salt, pepper and parsley. Season to taste at the end, and scatter parsley over if you like.
Can You Put Uncooked Pasta in a Crockpot?
Yes, and it is the reason this crockpot chicken alfredo works so well. The broth and cream are already hot after three and a half hours, so the dry penne cooks in about 30 minutes on high. Meanwhile, the starch it releases thickens the sauce, a bit like adding pasta water to a stovetop sauce.
That said, timing matters. Pasta left too long in a slow cooker goes soft and swollen, so start checking at 25 minutes and switch the cooker off as soon as the penne is al dente. Short, sturdy shapes like penne, rigatoni or ziti hold up best; long fettuccine tends to clump.
| Stage | Setting | Time |
|---|---|---|
| Chicken in cream and broth | High | 3 1/2 hours |
| Penne in the sauce | High | About 30 minutes |
| Parmesan melted in | Off or warm | 2 to 3 minutes of stirring |
How To Make Crockpot Chicken Alfredo
1. Chicken and garlic. First, lay the chicken breasts in the bottom of your crockpot and scatter the minced garlic over the top.
2. Add the liquids. Next, pour in the cream and the chicken broth, then add the butter. I simply drop the whole piece in, as in the photos; it melts as it heats.
3. Slow cook. Cover and cook on high for 3 1/2 hours, until the chicken is cooked through and tender enough to shred. It should read 165°F (74°C) in the thickest part.
4. Shred. Then lift out the chicken, shred it with two forks and return it to the pot.
5. Cook the pasta. After that, stir in the dry penne, cover and cook for about 30 minutes more, until the pasta is al dente.
6. Add the Parmesan. Stir in the freshly grated Parmesan until it melts into the sauce.
7. Season. Add salt and pepper to taste. Taste first, because the butter and cheese are already salty.
8. Serve. Finally, top each plate with extra Parmesan and a sprinkle of parsley, if you like.
If you shred chicken a lot, a pair of meat shredder claws gets it done faster than two forks and keeps your hands well away from the hot pot.
Why Is My Alfredo Sauce Thin or Grainy?
Slow cooker alfredo sauce is usually thin because it has not stood long enough, and grainy because pre-shredded Parmesan was used. Let it rest uncovered for 5 to 10 minutes and grate the cheese fresh from a block. Here are the common fixes:
- Thin sauce. It thickens as it stands. Leave it uncovered for 5 to 10 minutes, or simmer on high with the lid off.
- Grainy sauce. Pre-shredded Parmesan has anti-caking powder that will not melt smoothly. Grate it fresh from a block.
- Split or oily. Low fat cream or milk can separate over a long cook. Stick with heavy cream.
- Mushy pasta. It cooked too long. Check from 25 minutes and switch off as soon as it has a little bite.
- Dry chicken. Breasts can overcook on high. ThermoWorks has a helpful guide to safe internal temperatures for chicken; take it out once it hits 165°F (74°C).
Tips for the Best Crockpot Chicken Alfredo
- Make crockpot chicken alfredo in a 6 quart slow cooker so the pasta has room to sit under the sauce.
- Push the penne down into the liquid so every piece cooks evenly.
- Stir once halfway through the pasta stage to stop pieces sticking together.
- Add the Parmesan off the heat or on warm; very hot sauce can make cheese stringy.
- A grating of nutmeg or a squeeze of lemon lifts all that richness beautifully.
Storage and Reheating
- Fridge. Keep leftover crockpot chicken alfredo in an airtight container for up to 3 days.
- Reheating. The pasta drinks up the sauce overnight, so reheat in a pan over medium low heat with a splash of milk or broth, stirring until creamy.
- Freezing. I don’t recommend it. Cream sauces and cooked pasta both turn grainy and soft once thawed.
Variations and Substitutions
- Add vegetables. Stir in broccoli florets or frozen peas with the pasta, or a few handfuls of spinach right at the end.
- Cajun alfredo. Rub the chicken with a tablespoon of Cajun seasoning before it goes in.
- Bacon. Crumble crispy bacon over each bowl.
- Different pasta. Rigatoni, ziti or cavatappi all work; adjust the time to the packet.
- Lighter and greener. For a vegetable packed pasta night, try my creamy pasta primavera.
- Another slow cooker favourite. My crockpot marry me chicken is just as creamy, with sun-dried tomatoes.
What to Serve With Crockpot Chicken Alfredo
Garlic bread is non-negotiable in our house, ideally my cheesy garlic bread for mopping up the plate. Something green balances the cream nicely; I usually go for garlic butter green beans or a crisp Caesar salad.
Frequently Asked Questions
Ingredients and Method
Do I have to shred the chicken for slow cooker chicken alfredo?
No. You can cut it into bite-size pieces instead. Shredding just helps it mix into the sauce and pasta.
Can I make slow cooker chicken alfredo on low?
Yes. Cook the chicken on low for 5 to 6 hours, then switch to high before adding the pasta so the liquid is hot enough to cook it.
Can I use jar alfredo sauce in a slow cooker chicken pasta?
Yes, but you lose the fresh garlic and Parmesan flavour. If you do, keep the broth so the pasta still has liquid to cook in.
Can I use frozen chicken in a slow cooker alfredo?
No, thaw it first, overnight in the fridge. Frozen chicken stays too long at lukewarm temperatures in a slow cooker. Cook thawed breasts until they read 165°F (74°C) in the thickest part.
Serving and Storage
How do I reheat leftover chicken alfredo?
Warm it in a pan over medium low heat with a splash of milk or broth, stirring until the sauce is creamy again.
Can I freeze crockpot chicken alfredo?
No, I would not. The cream sauce separates and the pasta goes mushy after thawing. Keep leftovers in an airtight container in the fridge for up to 3 days instead, refrigerated within 2 hours of cooking.
How many calories are in crockpot chicken alfredo?
About 1,020 calories per serving when split into 5 portions, with roughly 48 g protein. These figures are estimates from the recipe card.
How many people does a slow cooker chicken alfredo serve?
This recipe makes five generous portions, or six with a side salad and garlic bread.
Ingredients
- 2 large boneless skinless chicken breasts (about 680g total)
- 3 cloves garlic minced
- 2 1/2 cups heavy cream (600ml)
- 1 1/2 cups chicken broth (360ml)
- 4 tbsp salted butter (56g)
- 12 ounces penne pasta (340g), uncooked
- salt and pepper to taste
- 1 1/2 cups freshly grated Parmesan (150g), plus extra for topping if desired
- parsley for topping, optional
Instructions
- Add the chicken to your crockpot, and add the garlic over the top.
- Pour in the cream and chicken broth, and add the butter.
- Cook on high for 3 1/2 hours, until the chicken is cooked through and tender enough to shred.
- Shred the chicken, and return it to the pot.
- Add the penne pasta, and cook about 30 minutes more, or until the pasta is al dente.
- Add the grated Parmesan and stir to combine and melt.
- Add salt and pepper, to taste.
- If desired, top each plate with extra Parmesan and a sprinkle of parsley.
