Slow Cooker Chicken Alfredo
This is an easy way to make chicken alfredo without standing over the stove stirring sauce. The slow cooker does all the work and you get tender shredded chicken with creamy pasta that's ready when you get home.
Ingredients
Ingredients (~9 servings)
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 Tbsp garlic powder
- 1 Tbsp Italian seasoning
- 1 1/2 tsp kosher salt
- 1/4 cup unsalted butter
- 6 oz cream cheese
- 3 3/4 cups heavy cream
- 1 1/2 tsp Better Than Bouillon, chicken flavor
- 2 1/4 cups water
- 3/4 cup parmesan cheese, shredded
- 15 oz uncooked pasta, such as penne
Instructions
- Spray slow cooker and add chicken breasts.
- Sprinkle chicken with garlic powder, Italian seasoning, and salt.
- Add butter, cream cheese, heavy cream, and Better Than Bouillon on top.
- Cook on high 2-3 hours or low 4-5 hours until chicken reaches 165F.
- Remove chicken and shred with forks.
- Return shredded chicken to pot and add water, uncooked pasta, and parmesan.
- Cover and cook on high 30-40 minutes until pasta is al dente.
- Stir halfway through cooking.
Notes
Cream cheese will initially look chunky but will melt and incorporate during cooking.