Here’s a creamy, comforting Slow Cooker Chicken Alfredo recipe that’s easy to make and perfect for a weeknight dinner.

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Slow Cooker Chicken Alfredo

Ingredients

• 1.5–2 lbs boneless, skinless chicken breasts

• 3 cloves garlic, minced

• 1 teaspoon Italian seasoning

• Salt and pepper, to taste

• 2 cups heavy cream

• 1 cup chicken broth

• 1 cup grated Parmesan cheese

• 8 oz fettuccine pasta (or pasta of your choice)

• 2 tablespoons butter (optional, for extra creaminess)

• Fresh parsley, chopped, for garnish

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Instructions

1. Prepare Chicken

1. Place chicken breasts in the slow cooker.

2. Season with garlic, Italian seasoning, salt, and pepper.

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2. Add Liquids

1. Pour heavy cream and chicken broth over the chicken.

2. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is fully cooked and tender.

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3. Shred Chicken

• Remove chicken and shred with two forks. Return to the slow cooker.

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4. Cook the Pasta

1. About 20 minutes before serving, add uncooked pasta to the slow cooker.

2. Stir gently and cover. Cook until pasta is tender, about 15–20 minutes.

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5. Finish the Sauce

1. Stir in grated Parmesan cheese and butter (if using) until melted and creamy.

2. Adjust seasoning with salt and pepper.

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6. Serve

• Garnish with chopped fresh parsley.

• Serve immediately for best texture.

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Tips

• For extra flavor, add sun-dried tomatoes, spinach, or mushrooms.

• Avoid overcooking pasta in the slow cooker—it can become mushy.

• Use low-sodium chicken broth if you prefer a milder sauce.

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I can also create a one-pot stovetop version that’s ready in 30 minutes if you want a faster alternative.

Do you want me to do that?