How slow cooker chicken alfredo works
The chicken cooks gently in a creamy base of broth, cream, cream cheese, butter and garlic. Once it is tender, you shred it, stir in Parmesan and add pasta. The sauce is made from scratch, so you do not need a jar of alfredo.
Ingredients
Serves about 4 to 6.
- 1 pound boneless, skinless chicken breasts
- 4 ounces cream cheese, cubed
- 4 tablespoons butter, cubed
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 1/2 cups heavy cream
- 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste
- 8 ounces dry penne or fettuccine
- 3/4 cup grated Parmesan, plus more to serve
Optional: Italian seasoning, a pinch of nutmeg, steamed broccoli or spinach.
Steps
- Add the chicken, cream cheese, butter, garlic, broth, cream, salt and pepper to the slow cooker.
- Cover and cook on low for about 4 to 5 hours, or on high for about 2 to 3 hours, until the chicken is tender and reaches 165°F (74°C).
- Remove the chicken and shred it with two forks.
- Whisk the sauce until smooth. The cream cheese and butter will look separated at first and will come together as you stir.
- Add the pasta to the sauce, return the shredded chicken, and cook on high with the lid on, stirring occasionally, until the pasta is tender. This often takes around 20 to 30 minutes but varies by pasta shape and cooker.
- Stir in the Parmesan and let it melt. Add a splash of broth if the sauce is too thick.
Cooking the pasta: in the pot or separately
Cooking dry pasta in the pot saves a pan and lets the pasta absorb some of the sauce flavor. The downside is that the timing is harder to control, and overcooked pasta turns soft. If you prefer more control, boil the pasta on the stove until just shy of done and stir it into the finished sauce. Either way, shorter, sturdy pasta shapes like penne tend to hold up better than long strands in a slow cooker.
Keeping it creamy
- Use full-fat dairy. Lower-fat milk and cream are more likely to separate over long heat.
- Add the Parmesan at the end. Cheese added for hours may turn grainy or oily.
- Avoid overcooking. Chicken breast can dry out if left on high for too long. Check it early, and use a thermometer.
- Loosen the sauce. The sauce thickens as it cools and as the pasta absorbs it. Stir in a little warm broth or milk to bring it back.
- Use freshly grated Parmesan if you can. Pre-shredded cheese often includes anti-caking agents that can make the sauce less smooth.
Pasta shape
Penne and rotini work well, and so do broken fettuccine pieces. You can use spaghetti, though it can clump in the pot, so stir it often. Fettuccine is the classic partner for alfredo, but any shape that holds sauce is a good choice.
Leftovers and keep-warm safety
Many slow cookers have a warm setting, and it is meant for short-term holding after cooking. Do not leave chicken alfredo on warm overnight. Food should not be left out of the refrigerator for more than 2 hours, and the warm setting is not a substitute for refrigeration. Refrigerate leftovers in shallow containers and eat them within 3 to 4 days. Reheat gently with a splash of milk or broth until steaming hot, to 165°F (74°C).
For another creamy dinner, see our creamy slow cooker chicken recipes, or for a different pasta-style dinner, try our slow cooker chicken and noodles.
FAQ
How do I make alfredo sauce in a slow cooker from scratch?
Combine butter, cream, broth, cream cheese and garlic with the chicken, cook until the chicken is tender, then whisk and stir in Parmesan at the end.
Is it okay to leave chicken in the crockpot on warm overnight?
It is not recommended. Cooked food should be refrigerated within 2 hours.
Is chicken alfredo good with spaghetti noodles?
Yes, many people enjoy it that way. Stir often so the strands do not stick together.
How do I keep chicken alfredo from drying out?
Do not cook the chicken longer than needed, use full-fat dairy, and stir in a little broth or milk when serving or reheating.