Description

This Cheesy Slow Cooker Chicken Alfredo recipe offers a rich and creamy twist on the classic Italian favorite, made effortlessly in a slow cooker for tender chicken and flavorful sauce. Perfect for a comforting weeknight dinner, this dish combines succulent chicken breasts, creamy Alfredo sauce with cream cheese and Parmesan, and perfectly cooked penne pasta served on the side.

Ingredients

Scale

Chicken and Sauce Ingredients

1 tsp salt
4 tbsp unsalted butter (preferably Kerrygold for richness)
4 oz cream cheese (room temperature)
1/2 tsp ground black pepper (freshly ground preferred)
3 garlic cloves (minced)
1 lb chicken breast (boneless, skinless)
2 1/2 cups heavy whipping cream
3/4 cup parmesan cheese (freshly grated, not pre-shredded)
1 cup chicken broth

Pasta

8 oz penne pasta (cooked separately)

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Instructions

Prepare the Slow Cooker: Grease the inside of your slow cooker with butter or non-stick spray to prevent sticking. This will ensure easy cleanup and prevent the sauce from burning at the edges.
Add Ingredients to Slow Cooker: Place the chicken breasts in the slow cooker. Add minced garlic, salt, pepper, butter, cream cheese, heavy whipping cream, chicken broth, and parmesan cheese on top. These ingredients will slowly meld to create a rich and creamy Alfredo sauce while the chicken cooks.
Cook the Chicken: Cover and cook on low for about 2 hours, or until the chicken is fully cooked and tender. Resist the urge to stir too often; slow cooking allows flavors to develop and the cream cheese to melt perfectly into the sauce.
Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir well to combine with the sauce.
Cook Pasta Separately: While the chicken cooks, boil the penne pasta according to package instructions until al dente. Drain and set aside.
Combine and Serve: Either mix the cooked pasta into the slow cooker sauce and chicken for a creamy one-pot meal or serve the Alfredo chicken over the penne pasta. Garnish with additional Parmesan if desired for extra flavor.

Notes

Use fresh grated Parmesan cheese for best flavor and texture.
Cooking the pasta separately keeps it from becoming mushy in the slow cooker.
For a lighter version, substitute half-and-half or whole milk, but the sauce will be less rich.
Leftovers store well in the fridge for up to 3 days; reheat gently to maintain creaminess.
You can add steamed broccoli or sautéed mushrooms for added veggies and nutrition.