Slow Cooker Chicken Alfredo

This Slow Cooker Chicken Alfredo is made completely from scratch and entirely in the Crockpot, pasta and all. Tender shredded chicken and bow tie pasta cook in a creamy garlic Parmesan sauce, and it’s ready in under 3 hours on HIGH, so it works on a busy weeknight.

Ingredient Notes

Complete list of ingredients and amounts can be found in the recipe card below.

• Chicken: I use whole, boneless, skinless chicken breasts in this recipe most of the time, but boneless skinless chicken thighs work as well.
• Seasoning: Italian seasoning, salt, and ground black pepper. Season the chicken directly rather than adding the seasonings to the stock.
• Chicken Stock: Low-sodium chicken stock flavors the sauce and gives the chicken just enough liquid to braise. Go with low-sodium, since the Parmesan already adds plenty of salt.
• Garlic: You can’t make alfredo without plenty of garlic! Use three minced fresh cloves. I generally avoid jarred garlic, as the flavor isn’t quite right.
• Unsalted Butter: Adds richness to the sauce. Unsalted keeps the salt in your control.
• Heavy Cream: Called double cream if you’re in the UK, this is an ingredient that I almost always have in my fridge. You’ll notice that I don’t add the cream at the beginning and instead wait to add it at the very end. This will ensure that the sauce won’t curdle or separate.
• Pasta: I’m using bowtie pasta (farfalle), but any short pasta shape will work! Try penne, rotini, or rigatoni. I’ve created this recipe so that the pasta can be cooked directly in the sauce in the crockpot, but if you’re worried that it won’t work, or if you’d like more control of the process, you can also cook the pasta separately and add it in at the end.
• Parmesan Cheese: While it can be convenient to buy pre-grated parmesan, I really recommend grating fresh cheese from a block for this recipe. The flavor and texture are much better this way.
• Nutmeg: Optional, but delicious. Ground nutmeg adds a bit of warmth that is wonderful in cream sauces like this one.
• Parsley: To add a fresh, green garnish to this rich and creamy dish.

Recipe Tips

• Cooking pasta in the crockpot is possible, but it’s important that the pasta is completely submerged in liquid for it to cook evenly. If needed, add a bit more stock to the pot with the pasta. It’s also important to stir the pasta once or twice while it’s cooking. Slow cookers heat differently, so if the pasta is still firm after 20 minutes, give it up to 10 minutes more.
• For a lower-carb option, skip the pasta and serve the creamy alfredo chicken with zucchini noodles, cauliflower rice, or your favorite steamed vegetables such as broccoli or green beans.
• Instead of heavy cream, some similar recipes call for cream cheese to be stirred in at the end. I tested it this way, and I found the version with cream cheese to be too rich. Stick with the heavy cream for the best results.
• Warm the heavy cream slightly in the microwave before adding it to the crockpot. Adding cold cream to a hot sauce can sometimes cause it to curdle.
• You don’t need to sear the chicken before adding it to the crockpot, but you can if you have time. Searing the chicken will give it a bit more flavor.
• Try adding spinach! You can stir in fresh baby spinach after the pasta is cooked. It will wilt down quickly in the hot sauce.
• If the sauce looks thin, leave the lid off for the last few minutes and stir in a little more Parmesan.
  Cooking the chicken on LOW? Give it 3 to 4 hours, then switch to HIGH before you add the pasta.

Tips for Storing and Leftovers

• Your crockpot chicken alfredo will be at its best if eaten right away, but if you have leftovers, keep them in an airtight container in the fridge for up to 3 days.
• Reheat on the stovetop or in the microwave, gently. The sauce will likely separate when reheated, but the flavors are still there!
• Avoid reheating your meal in the crockpot. Adding cold leftovers to the crockpot is not a good idea, as the crockpot takes too much time to get the food to a safe temperature.