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Slow Cooker Chicken Alfredo is a delicious and creamy one-pot meal cooked in the crockpot. Made with chicken breasts, cream cheese, heavy cream, mixed cheeses, and spices it’s comfort food at its finest. You’ll love this paired with zoodles or classic pasta noodles and the kids won’t be able to get enough!

Slow Cooker Chicken Alfredo

This Slow Cooker Chicken Alfredo recipe is such a great dish to make on a weeknight or a busy weekend night. It’s done in just 3 hours and is all made in the same pot. With hectic and busy lives, it’s such a relief to know exactly what you’re going to make for dinner and that you’ll have plenty of time to do other tasks while it cooks. Since it’s made in one pot, cleanup is easy too, which is always great! 

You have some options when it comes to making the pasta that traditionally goes with chicken alfredo. To lighten up the dish, you can make noodles out of zucchini which is a delicious and healthy substitute for pasta. Or you can go the classic route and make a pot of spaghetti or fettuccini to go with the slow cooker alfredo. Either way, it’ll be delicious.

Make sure to try the Chicken and Broccoli Alfredo Bake and classic Chicken Alfredo as well. 

Ingredients

2 pounds boneless, skinless chicken breast

1 cup chicken stock

1 teaspoon garlic powder

Salt and black pepper, to taste

1 (8 ounce) package cream cheese

2 cups heavy cream, warmed

1 cup freshly shredded Parmesan cheese

1 cup freshly shredded Romano cheese

1 tablespoon cornstarch mixed with 1 tablespoon water

Note: This recipe is low carb when served over zoodles. 1 tablespoon cornstarch mixed with 1 tablespoon water can be replaced with Xanthan Gum can be replaced with ½ to 1 teaspoon xanthan gum, to thicken.

Prepare the slow cooker liner with nonstick cooking spray.

Place chicken breast into the bottom of the slow cooker. Pour the chicken stock over the chicken. Sprinkle the chicken with garlic powder, salt, and black pepper.

Cut the cream cheese into cubes and place it over the top of the chicken.

Cover the slow cooker and cook on high for 2 to 3 hours or low for 4 to 5 hours.

Carefully remove the chicken from the slow cooker. Cut into slices, shred, or cube.

Whisk the remaining contents of the slow cooker until the cream cheese is blended with the juices.

To the slow cooker, add the warmed heavy cream and cheeses. Stir in the cheeses and continue stirring until melted.

Sprinkle the sauce with cornstarch slurry and stir to combine. The cornstarch will thicken slightly and then continue to thicken as the sauce begins to cool.

If desired, return the chicken to the slow cooker.

Serve the chicken and sauce over zoodles for a low-carb option or over regular fettuccine noodles.

Tips for success and variations

You can also make the thickener out of xanthan gum if you have it on hand instead of using cornstarch. 

If you’re short on time, you can make this on the stovetop by poaching or sautéing the chicken and then thickening the cream cheese, heavy cream, and the cheeses in a pot over medium-low heat. To serve, place the pasta or zoodles down first, then the chicken breast, and pour the sauce over the top. 

Because this dish is heavier, some great side dish options would be vegetables that lighten and balance the meal. For example, oven-roasted broccoli, steamed or sautéed asparagus, crisped kale, or a mixed green salad.

How to store

To store the crockpot chicken alfredo, put it in an air-tight container and the pasta or zoodles in a separate container. Keep them both in the refrigerator for up to 3 days. 

Be sure to warm them up to at least 145 degrees before eating it to kill any bacteria that may be there from sitting in temperatures between 45 and 145 degrees.

FAQs