Crock Pot Chicken Alfredo is a creamy slow-cooker pasta dish made with chicken breasts, heavy cream, butter, garlic, Parmesan cheese, fettuccine, and chicken broth. It’s weeknight and hands-off and works well for a family-friendly dinner when you want comfort food without hovering over the stove. Unlike classic stovetop chicken Alfredo that has you cook pasta separately and babysit a sauce, this version slow-cooks the chicken right in the Alfredo base, then cooks the fettuccine directly in the sauce at the end for an easy, one-crock approach.
Why You’ll Love This Spectacular Slow Cooker Recipe
- Hands-Free Cooking . Let your slow cooker do the work while you focus on your day.
- Creamy Comfort . Silky Alfredo sauce combined with tender chicken and pasta.
- Family-Friendly . A dish the whole family will love and devour!
With just a few ingredients, you’ll have a delicious and satisfying meal ready to go. Perfect for busy weeknights or when you want to treat your family to a cozy dinner without spending hours in the kitchen.
What Does Crock Pot Chicken Alfredo Taste Like?
Yes! Crock Pot Chicken Alfredo is creamy, flavorful, and so easy to make. The chicken cooks until it’s tender, and the Alfredo sauce turns into a silky smooth texture that coats the fettuccine perfectly.
Ingredients You’ll Need For Alfredo Chicken Pasta
- 1 Pound Chicken Breasts - Boneless, skinless chicken breasts that become tender in the slow cooker.
- 2 cups Heavy Cream - Adds richness and a velvety texture to the Alfredo sauce.
- 1/2 Cup Butter - Adds a creamy base to the sauce.
- 4 Cloves Garlic - Freshly minced garlic gives the sauce a savory depth.
- 1 1/2 Cups Parmesan Cheese - Freshly grated for the ultimate flavor boost.
- 12 Ounces Fettuccine Pasta - Traditionally served with Alfredo sauce, but you can substitute your favorite pasta.
- 2 Cups Chicken Broth - Adds flavor and helps cook the pasta evenly in the sauce.
- Salt and Pepper - Enhances all the flavors.
- Parsley - For garnish and a pop of fresh color.
How To Make Chicken Alfredo In A Crock Pot
- Prepare the Chicken . Place the chicken breasts in the bottom of your crock pot. Season with salt, pepper, and minced garlic.
- Add the Sauce Ingredients . Pour the heavy cream and chicken broth over the chicken. Add butter and freshly grated Parmesan cheese.
- Cook on Low . Cover and cook on low for 4-5 hours until the chicken is fully cooked and tender.
- Shred the Chicken . Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the sauce.
- Cook the Pasta . Add the fettuccine to the crock pot, ensuring it is submerged in the sauce. Cover and cook for an additional 30 minutes or until the pasta is tender.
- Serve . Once the pasta is cooked, stir everything together. Garnish with fresh parsley and more Parmesan if desired. Serve warm!
Tips And Tricks
Making Crock Pot Chicken Alfredo is simple, but a few tips can elevate your dish:
- Don’t Overcook the Pasta . Keep an eye on the pasta once it’s added to the slow cooker. It should be tender but not mushy.
- Use Fresh Parmesan . For the best flavor, freshly grate your Parmesan instead of using pre-shredded.
- Thicken the Sauce . If the sauce is too thin, stir in more Parmesan cheese or let it cook uncovered for a few minutes to thicken.
Variations
If you love this Crock Pot Chicken Alfredo but want to switch things up, try these variations:
- Spinach Alfredo - Add fresh spinach during the last 15 minutes of cooking for a healthy twist.
- Broccoli Chicken Alfredo - Add steamed broccoli to the Alfredo sauce before serving for added color and nutrition.
- Cajun Chicken Alfredo - For a spicy kick, season the chicken with Cajun spices before slow cooking.
What To Eat With Crock Pot Chicken Alfredo
This dish is rich and creamy, so pairing it with light sides will balance the meal:
- Garlic Bread - Crunchy and buttery garlic bread is the perfect companion.
- Caesar Salad - A crisp Caesar salad adds freshness and a tangy contrast.
- Roasted Vegetables - Lightly roasted vegetables like zucchini, carrots, or asparagus bring a pop of color and nutrients to your plate.
How Long Does It Last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The Alfredo sauce may thicken, so add a splash of milk or chicken broth when reheating.
Can You Freeze It?
Yes, you can freeze this dish! However, the texture of the cream sauce may change slightly. To freeze, let the dish cool completely, then transfer it to a freezer-safe container. It can be stored for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop or microwave.
Your crockpot chicken alfredo is often watery because slow cookers trap steam and don’t reduce liquid like a stovetop simmer. The chicken releases a lot of moisture as it cooks, which thins the slow cooker Alfredo sauce. To fix a watery crockpot chicken alfredo sauce, cook uncovered on HIGH for 20–30 minutes to evaporate excess liquid, then stir in freshly grated Parmesan (it thickens as it melts) and let it sit a few minutes. Also, add the cheese and any dairy at the end so it doesn’t break down and thin out early.
To thicken Alfredo sauce in a slow cooker, first remove the lid and cook on HIGH for 15–30 minutes so the crockpot chicken Alfredo sauce can reduce (slow cookers trap steam, so this step matters). Then stir in freshly grated Parmesan cheese a little at a time. Real Parmesan melts smoother and naturally thickens the sauce. Let it sit for a few minutes, and avoid boiling hard so it doesn’t split. If it’s still thin, you can briefly transfer some sauce to a saucepan to reduce faster, then mix it back in for a thicker, creamier slow cooker Alfredo sauce.
Your Alfredo sauce curdled/split because the dairy got too hot or was cooked too long. Slow cookers can run hotter than expected around the edges, and lower-fat dairy is especially prone to breaking. Adding Parmesan too early (or using pre-shredded cheese with anti-caking agents) can make a slow cooker Alfredo sauce turn grainy. For crockpot chicken Alfredo, keep the heat gentle (LOW when possible), stir occasionally, and add heavy cream/butter and freshly grated Parmesan at the end so the sauce emulsifies smoothly instead of separating.
More Craveworthy Crock Pot Recipes
- Slow Cooker Carnitas
- Chicken Street Tacos
- Crock Pot Sloppy Joes
- Slow Cooker Chicken Teriyaki
- Beef Tips And Gravy
- Crockpot Chili
- Slow Cooker Lasagna Soup
Crock Pot Chicken Alfredo | Slow Cooker Chicken Alfredo Recipe
Ingredients
- ▢ 1 pound boneless skinless chicken breast
- ▢ 2 cups Heavy Cream
- ▢ 1/2 cup Unsalted Butter
- ▢ 4 cloves Garlic , minced
- ▢ 1 1/2 cup Parmesan Cheese
- ▢ 12 oz Fetuccini Noodles
- ▢ 2 cups Chicken Broth
- ▢ 1 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ Parsley , for garnish
Instructions
- Prepare the Chicken . Place the chicken breasts in the bottom of your crock pot. Season with salt, pepper, and minced garlic.
- Add the Sauce Ingredients . Pour the heavy cream and chicken broth over the chicken. Add butter and freshly grated Parmesan cheese.
- Cook on Low . Cover and cook on low for 4-5 hours until the chicken is fully cooked and tender.
- Shred the Chicken . Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the sauce.
- Cook the Pasta . Add the fettuccine to the crock pot, ensuring it is submerged in the sauce. Cover and cook for an additional 30 minutes or until the pasta is tender.
- Serve . Once the pasta is cooked, stir everything together. Garnish with fresh parsley and more Parmesan if desired. Serve warm!
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Crock Pot Chicken Alfredo | Slow Cooker Chicken Alfredo Recipe
Ingredients
- 1 pound boneless skinless chicken breast
- 2 cups Heavy Cream
- 1/2 cup Unsalted Butter
- 4 cloves Garlic minced
- 1 1/2 cup Parmesan Cheese
- 12 oz Fetuccini Noodles
- 2 cups Chicken Broth
- 1 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- Parsley for garnish
Instructions
- Prepare the Chicken . Place the chicken breasts in the bottom of your crock pot. Season with salt, pepper, and minced garlic.
- Add the Sauce Ingredients . Pour the heavy cream and chicken broth over the chicken. Add butter and freshly grated Parmesan cheese.
- Cook on Low . Cover and cook on low for 4-5 hours until the chicken is fully cooked and tender.
- Shred the Chicken . Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the sauce.
- Cook the Pasta . Add the fettuccine to the crock pot, ensuring it is submerged in the sauce. Cover and cook for an additional 30 minutes or until the pasta is tender.
- Serve . Once the pasta is cooked, stir everything together. Garnish with fresh parsley and more Parmesan if desired. Serve warm!
Crock Pot Chicken Alfredo | Slow Cooker Chicken Alfredo Recipe https://twosleevers.com/crock-pot-chicken-alfredo/
If you’re looking for the perfect side dish to accompany any meal, you’re in for a treat! Learn how to make the easiest Rosemary Sheet Pan Potatoes that are crispy on the outside and tender on the inside. Packed with flavor and simple to prepare, these roasted potatoes will become your go-to dish for family dinners, holiday gatherings, and weeknight meals.
Why You’ll Love This Perfect Potato Recipe
- Quick & Easy. Prep and cook these rosemary sheet pan potatoes in under 40 minutes!
- Minimal Ingredients. You only need a few simple pantry staples and fresh rosemary.
- Crispy & Flavorful. Achieve that perfect balance of crispy edges and fluffy insides, infused with the earthy aroma of rosemary.
- Versatile. These potatoes pair beautifully with any main course, from grilled chicken to roasted veggies.
With the ease of using a sheet pan and the aromatic blend of fresh rosemary, you can whip up restaurant-quality roasted potatoes in the comfort of your home. Whether you’re making a cozy family dinner or prepping for a special occasion, these potatoes are sure to be a hit!
What Do Sheet Pan Potatoes Taste Like?
Rosemary sheet pan potatoes are a classic side dish that offers a beautiful combination of crispy texture and herby, savory flavors.
The earthy richness of rosemary, paired with the golden crisp of oven-roasted potatoes, creates an irresistible bite that complements everything from meats to vegetables.
Should You Parboil Potatoes Before Roasting Them?
Parboiling potatoes before roasting is a great way to ensure they turn out extra crispy on the outside while remaining soft and fluffy on the inside.
However, iff you’re working with small or thin potatoes (like fingerlings or baby potatoes in this recipe), parboiling may not be necessary as they cook through quickly in the oven.
Ingredients You’ll Need
- Potatoes - Russet or Yukon gold potatoes work best for their ability to crisp up while staying fluffy inside.
- Olive Oil - A good quality olive oil adds richness and helps the potatoes get crispy in the oven.
- Fresh Rosemary - Fresh is key! The fragrant, piney taste of rosemary elevates the flavor.
- Garlic - Use fresh garlic for a delicious aroma and a mild, savory flavor.
- Salt - Enhances the overall taste and balances the flavors.
- Black Pepper - Adds a bit of heat and depth to the dish.
How To Make Sheet Pan Potatoes
- Prepare the Potatoes. Start by preheating your oven to 425°F. Wash and dry the potatoes, then cut them into chunks. Drying them well ensures the best crispness!
- Season the Potatoes. Place the potatoes on a large sheet pan. Drizzle with olive oil, then sprinkle on the fresh rosemary, minced garlic, salt, and pepper. Toss everything together until the potatoes are evenly coated.
- Roast to Perfection. Spread the seasoned potatoes in an even layer, making sure not to overcrowd them. Roast in the preheated oven for 30-35 minutes, tossing halfway through. The potatoes should be golden brown and crispy on the edges.
- Garnish and Serve. Once roasted, remove the potatoes from the oven and sprinkle a bit of extra rosemary if desired. Serve hot as a side to your favorite meal!
Tips And Tricks
- Don’t Skip the Preheat. Always preheat your oven to ensure the potatoes start cooking evenly and develop that crispy outer layer.
- Single Layer is Key. To achieve maximum crispiness, ensure the potatoes are spread out in a single layer without overlapping.
- Use Fresh Rosemary. Fresh herbs offer the best flavor, but you can substitute dried rosemary if needed (use half the amount).
- Toss Halfway. Tossing the potatoes halfway through the cooking process ensures even browning on all sides.
Variations
- Lemon- Add a squeeze of fresh lemon juice or zest just before serving for a bright, tangy twist.
- Parmesan- Sprinkle freshly grated Parmesan over the potatoes in the last 10 minutes of roasting for a cheesy, savory boost.
- Spicy- Add a pinch of red pepper flakes to the seasoning for a kick of heat.
- Herb Medley- Mix rosemary with other fresh herbs like thyme or oregano to create a herb-infused potato medley.
What To Eat With Sheet Pan Potatoes
These crispy rosemary sheet pan potatoes are incredibly versatile and pair well with a variety of main dishes:
- Grilled Chicken - The herbiness of rosemary complements grilled meats beautifully.
- Roast Beef - Serve alongside a hearty roast for a comforting meal.
- Vegetables - Keep it vegetarian by pairing these potatoes with roasted or grilled veggies like bell peppers, zucchini, and mushrooms.
- Salads - A fresh green salad adds a light, refreshing contrast to the rich, crispy potatoes.
How Long Do They Last?
Cooked rosemary sheet pan potatoes can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat the leftover potatoes, pop them in the oven or an air fryer to regain their crispiness.
Can You Freeze Them?
Yes! You can freeze rosemary roasted potatoes for up to 2 months. To freeze, allow the cooked potatoes to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container.
More Spectacular Side Dishes
- Air Fryer Onion Rings
- Pumpkin Mac and Cheese
- Air Fryer Broccoli
- Air Fryer Garlic Bread
- Raita
- Indian Green Chutney
- Oven Baked Fries
- Cucumber Chips
Sheet Pan Potatoes | Rosemary Baked Baby Potatoes
Ingredients
- ▢ 6 Yukon Gold Potatoes
- ▢ 2 tbsp Olive Oil
- ▢ 1 tbsp Rosemary
- ▢ 1 tbsp Garlic , minced
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
Instructions
- Prepare the Potatoes. Start by preheating your oven to 425°F. Wash and dry the potatoes, then cut them into chunks. Drying them well ensures the best crispness!
- Season the Potatoes. Place the potatoes on a large sheet pan. Drizzle with olive oil, then sprinkle on the fresh rosemary, minced garlic, salt, and pepper. Toss everything together until the potatoes are evenly coated.
- Roast to Perfection. Spread the seasoned potatoes in an even layer, making sure not to overcrowd them. Roast in the preheated oven for 30-35 minutes, tossing halfway through. The potatoes should be golden brown and crispy on the edges.
- Garnish and Serve. Once roasted, remove the potatoes from the oven and sprinkle a bit of extra rosemary if desired. Serve hot as a side to your favorite meal!
