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Crockpot Chicken Alfredo

A comforting, creamy pasta dish cooked slowly in a crockpot, marrying tender chicken with a rich Alfredo sauce for easy family dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts Opt for organic for better flavor.
  • 2 cups heavy cream Use high-quality cream for the richest flavor.
  • 1 cup chicken broth Look for low-sodium options.
  • 4 cloves garlic, minced Fresh garlic adds the best flavor.
  • 1 cup Parmesan cheese, grated Freshly grated yields the best results.
  • 2 tablespoons butter Room temperature butter melts beautifully.
  • 1 cup turkey ham, diced Adds a smoky flavor, can be omitted.
  • 2 sheets fish gelatin sheets Optional for a thicker sauce.
  • 12 ounces fettuccine Gluten-free pasta can be used.
  • to taste salt and pepper For seasoning.

Method
 

Preparation
  1. Season the chicken with salt, pepper, and any additional spices.
  2. Place the chicken in the bottom of the crockpot.
  3. In a bowl, mix together heavy cream, chicken broth, minced garlic, and butter.
  4. Pour the sauce over the chicken in the crockpot.
Cooking
  1. Cover and cook on low for 4-5 hours or high for 2-3 hours until chicken reaches 165°F.
  2. Shred the chicken directly into the sauce using two forks.
  3. Stir in Parmesan cheese and diced turkey ham until melted.
Pasta Preparation
  1. Cook fettuccine according to package instructions until al dente, then drain.
  2. Mix the cooked pasta into the Alfredo sauce until fully coated.
  3. Garnish with extra Parmesan cheese and freshly chopped parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently. You can prepare the chicken and sauce the night before. Experiment with flavors by adding vegetables or protein swaps like shrimp.