Crockpot Chicken Alfredo Recipe
Creamy, savory, and easy to make. This Crockpot Chicken Alfredo Recipe is perfect for dinner any night of the week.
Indulgent is a word that comes to mind when I think of chicken Alfredo. This Crockpot Chicken Alfredo Recipe is indulgent, and also easy to make; making it a must have recipe to have on hand. With simple, fresh ingredients you can make this dish to enjoy with your family & friends in no time.
Ingredients
To make this you will need a 5 quart or larger slow cooker.
- avocado oil or vegetable oil
- chicken breast boneless skinless
- salt
- garlic powder
- onion powder
- dried parsley
- pepper
- garlic
- chicken broth
- heavy cream
- butter
- penne pasta (gluten free if necessary)
- fresh parmesan
Directions
In a small bowl, add the salt, garlic powder, onion powder, dried parsley and pepper. Stir to combine. Season both sides of chicken.
Heat a large cast iron skillet on medium-high heat for 5 minutes. Add avocado oil. Once oil is heated through, sear the chicken for 2-3 minutes each side. Remove the chicken from the skillet and place in the bottom of the slow cooker.
Add minced garlic to the hot skillet and stir, cooking for 1 minute or until fragrant. Deglaze the pan by adding 1 cup of chicken broth. Use a wooden spoon to scrape the brown bits off the bottom of the pan. Allow the liquid to come to a simmer before pouring the broth over the chicken.
While the browning isn’t 100% necessary, it does help seal in the juices and improve the chickens texture when it is finished cooking. If you wanted to skip this step and do everything in the slow cooker you could.
Add the heavy cream, remaining chicken broth, and butter to the slow cooker.
Cover the slow cooker and cook for 2-3 hours on high or 4 hours on low. Chicken is done when it reaches 165 degrees F.
Once cooked, remove chicken from the slow cooker and place on a cutting board. Slice the chicken into bite size pieces and set aside.
Add the uncooked penne pasta to the slow cooker and cook on high for an additional 20-30 minutes or until pasta is tender.
Once pasta is cooked, stir in the sliced chicken and freshly grated parmesan cheese. Taste and add additional salt and/or pepper if needed.
Serving
Serve warm topped with fresh parsley and additional parmesan cheese if desired.
This is a complete meal. It is delicious with a side salad and some warm crusty bread; try this Homemade French Bread Recipe
Gluten Free
Just a simple change to adapt this recipe to be gluten free. Use your favorite gluten free pasta. Everything else should be gluten free.
We have a lot of gluten free and gluten free adaptable recipes that you can find on our Gluten Free Recipes page.
Storage
Store any uneaten Crockpot Chicken Alfredo in an airtight container in the fridge for up to 4 days. Heat and eat as desired.
Freezing is not recommended due to the cream sauce. It can change texture when frozen.
Slow Cooker Chicken Alfredo
Ingredients
- 1 tablespoons avocado oil
- 1 ½ pounds chicken breast boneless skinless
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried parsley
- ⅛ teaspoon pepper
- 2 teaspoons fresh garlic minced
- 4 cups chicken broth
- 3 cups heavy cream
- 4 tablespoons butter
- 12 oz uncooked penne pasta gluten free if necessary
- 5 oz fresh parmesan grated
- salt to taste
- fresh parsley to garnish Optional
Instructions
- In a small bowl, add the salt, garlic powder, onion powder, dried parsley and pepper. Stir to combine. Season both sides of chicken.
- Heat a large cast iron skillet on medium-high heat for 5 minutes. Add avocado oil. Once oil is heated through, sear the chicken for 2-3 minutes each side. Remove the chicken from the skillet and place in the bottom of the slow cooker.
- Add minced garlic to the hot skillet and stir, cooking for 1 minute or until fragrant. Deglaze the pan by adding 1 cup of chicken broth. Use a wooden spoon to scrape the brown bits off the bottom of the pan. Allow the liquid to come to a simmer before pouring the broth over the chicken.
- Add the heavy cream, remaining chicken broth, and butter to the slow cooker.
- Cover the slow cooker and cook for 2-3 hours on high or 4 hours on low. Chicken is done when it reaches 165 degrees F.
- Once cooked, remove chicken from the slow cooker and place on a cutting board. Slice the chicken into bite size pieces and set aside.
- Add the uncooked penne pasta to the slow cooker and cook on high for an additional 20-30 minutes or until pasta is tender.
- Once pasta is cooked, stir in the sliced chicken and freshly grated parmesan cheese. Taste and add additional salt and/or pepper if needed.
- Serve warm topped with fresh parsley and additional parmesan cheese if desired.
To me if you have to mess up other pots before you put in crock pot or slow cooker wh bother. Just gives you more to clean up! I like recipes that can go straight into slow cooker/ crock
I get it Teresa. They sell crockpots that offer the browning option built in. I also put a note in the recipe that it was optional. Just helps give the chicken a better texture. Unfortunately cooking for that long and slow can make the meat too tender.