Slow Cooker Chicken Alfredo (Print Version)

Comforting slow cooker dish with tender chicken, pasta, and creamy Alfredo sauce in one bake.

# What You'll Need:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Pasta

02 - 12 oz uncooked penne or rigatoni pasta

→ Dairy

03 - 2 cups heavy cream
04 - 1 cup whole milk
05 - 1.5 cups shredded mozzarella cheese
06 - 1 cup grated Parmesan cheese
07 - 2 tbsp unsalted butter, cut into pieces
08 - 4 oz cream cheese, cubed

→ Vegetables & Aromatics

09 - 4 cloves garlic, minced
10 - 1 cup frozen peas (optional)

→ Seasonings

11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1/2 tsp dried Italian herbs
14 - 1/4 tsp ground nutmeg (optional)

→ Garnish

15 - 2 tbsp fresh parsley, chopped (optional)

# How To Make:

01 - Place chicken breasts in the slow cooker. Season with salt, black pepper, dried Italian herbs, and nutmeg. Add minced garlic on top.
02 - Pour heavy cream and whole milk over the chicken. Distribute butter pieces and cubed cream cheese evenly across the top.
03 - Cover and cook on LOW for 3 hours until chicken is thoroughly cooked and can be easily shredded.
04 - Remove chicken from cooker, shred using two forks, then return shredded chicken to the slow cooker.
05 - Add uncooked pasta, shredded mozzarella, grated Parmesan, and frozen peas if using. Stir gently to combine all ingredients evenly.
06 - Cover and cook on HIGH for 30 to 40 minutes, stirring once halfway, until pasta is tender and sauce is creamy.
07 - Plate the dish hot and garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • It practically cooks itself while you handle the day, then delivers restaurant-quality Alfredo without the three-pan cleanup.
  • The slow cooker method keeps the chicken impossibly tender and lets all those cream and cheese flavors meld into pure comfort.
02 -
  • Don't use hot water or broth instead of cream—it changes the whole texture and defeats the purpose of this creamy dream.
  • Stir the pasta halfway through the final cooking time so it doesn't stick together or cook unevenly on the bottom.
03 -
  • Use a 6-quart or larger slow cooker so the pasta has room to cook evenly and not clump together.
  • Buy block cheese and shred it yourself—the pre-shredded stuff has anti-caking agents that can make the sauce grainy instead of silky.
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