Creamy Crock-Pot Chicken Alfredo: A Simple, Delicious Recipe
Craving a comforting, creamy, and cheesy Chicken Alfredo but don't want to spend hours in the kitchen? This slow cooker recipe delivers restaurant-quality results with minimal effort! Say goodbye to messy stovetop cleanup and hello to effortless elegance. This Crock-Pot Chicken Alfredo is perfect for a weeknight dinner or a cozy weekend meal.
Ingredients for the Best Crock-Pot Chicken Alfredo
- 1.5 lbs boneless, skinless chicken breasts: Choose high-quality chicken for the best flavor.
- 1 tbsp olive oil: Adds richness and helps prevent sticking.
- 1 onion, chopped: Adds depth of flavor to the creamy sauce.
- 2 cloves garlic, minced: Essential for that classic Alfredo aroma.
- 1 (10.75 ounce) can condensed cream of mushroom soup: Provides a creamy base for the sauce.
- 1 (8 ounce) package cream cheese, softened: Adds extra creaminess and richness.
- 1 cup heavy cream: Essential for achieving that luxuriously creamy Alfredo texture.
- 1 cup grated Parmesan cheese: Provides the signature sharp, salty flavor of Alfredo.
- 1/2 cup grated Romano cheese (optional): Adds a slightly nutty and salty complement to the Parmesan.
- 1/4 cup chopped fresh parsley (optional): For a pop of fresh flavor and vibrant color.
- Salt and pepper to taste: Adjust seasoning to your preference.
- 1 pound fettuccine or other pasta of your choice: Cook according to package directions.
Step-by-Step Crock-Pot Chicken Alfredo Recipe
Get started:
- Prepare the chicken: Season chicken breasts generously with salt and pepper.
- Sauté aromatics (optional): For enhanced flavor, lightly sauté the chopped onion and minced garlic in olive oil in a skillet before adding to the crock pot. This step is optional but recommended.
Slow cooking magic:
- Combine ingredients: Place the seasoned chicken breasts in your slow cooker. Add the sautéed onions and garlic (if using), cream of mushroom soup, softened cream cheese, heavy cream, Parmesan cheese, and Romano cheese (if using) to the slow cooker. Stir gently to combine.
- Cook on low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Shred the chicken: Once cooked, remove the chicken from the slow cooker and shred it with two forks.
- Stir in chicken and parsley: Return the shredded chicken to the slow cooker and stir gently to combine with the sauce. If using, stir in the fresh parsley.
Serving suggestions:
- Cook pasta: While the chicken is cooking in the slow cooker, cook your pasta according to package directions.
- Combine and serve: Add the cooked pasta to the slow cooker and toss gently to coat it evenly with the creamy Alfredo sauce. Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Tips for the Perfect Crock-Pot Chicken Alfredo
- Don't overcook the chicken: Overcooked chicken will be dry and tough. Check for doneness with a meat thermometer; it should reach an internal temperature of 165°F (74°C).
- Adjust the seasoning: Taste the sauce and adjust the salt and pepper to your preference. You can also add a pinch of red pepper flakes for a touch of heat.
- Add vegetables: Feel free to add other vegetables to your Crock-Pot Chicken Alfredo, such as broccoli florets, spinach, or mushrooms. Add them during the last hour of cooking.
- Make it ahead: This recipe can be made ahead of time and reheated. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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