Slow Cooker Chicken Alfredo

Tender chicken slow-cooked in a silky cream cheese base, finished with heavy cream and Parmesan, tossed with fettuccine. All the comfort of restaurant alfredo with almost no effort.

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Prep Time 15

Cook Time 5

Total Time 5 15

Servings: 6 servings

Calories: 720

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless skinless chicken breasts (680g)
4 tbsp butter (60g), cut into pieces
8 oz cream cheese (225g), cubed full fat
4 cloves garlic, minced
1 tsp Italian seasoning (2g)
1 tsp salt (6g)
0.5 tsp black pepper (1g)
2 cups heavy cream (480ml) added at the end
1.5 cups freshly grated Parmesan cheese (135g) added at the end
12 oz fettuccine (340g) cooked separately until al dente
2 tbsp chopped fresh parsley (8g) for serving

Equipment

6-quart slow cooker
Large pot for pasta

Method

Season the chicken breasts with salt, pepper, and Italian seasoning. Place them in a single layer in a 6-quart slow cooker.
Scatter the butter pieces, cubed cream cheese, and minced garlic over the chicken. Do not add the heavy cream or Parmesan yet.
Cover and cook on LOW for 4 to 6 hours, until the chicken shreds easily with a fork and reaches 165°F (74°C) internally.
Shred the chicken directly in the slow cooker with two forks, stirring it into the creamy base.
Stir in the heavy cream and freshly grated Parmesan. Cover and cook on LOW for 20 to 30 more minutes, until the cheese is melted and the sauce is smooth and glossy.
Toss with the hot cooked fettuccine until every strand is coated. Garnish with parsley and extra Parmesan. Serve immediately.

Notes

Add the heavy cream and Parmesan only in the last 30 minutes. Dairy added at the start can curdle over a long cook. Freshly grated Parmesan melts far smoother than pre-shredded. Leftovers keep 4 days in the fridge; reheat gently with a splash of milk. Freezing is not recommended for cream sauces. Estimated nutrition: about 720 calories per serving.