This homemade Crock Pot Chicken Alfredo, made with cream cheese, heavy cream, and Parmesan cheese, is one of the best slow-cooker meals! The chicken turns out tender and flavorful in this simple yet delicious dinner recipe.
INGREDIENTS
- 1 pound boneless, skinless chicken breasts (about 2 large breasts)
- 2 1/2 cups heavy whipping cream
- 2 cups chicken broth
- 1/3 cup butter (cubed, 75 grams)
- 8 ounces cream cheese (cubed, room temperature)
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 400 grams (4 cups) penne pasta
- 3/4 cup freshly grated Parmesan cheese (divided)
- Fresh diced parsley (optional, for garnish)
INSTRUCTIONS
- Butterfly the chicken breasts to create even thickness. Lightly grease the bottom of a 6-quart slow cooker and place the chicken breasts inside. Season with salt and pepper to taste.
- Pour the heavy cream, chicken broth, cubed butter, cream cheese, and spices over the chicken.
- Cover and cook on HIGH for 2 hours or LOW for 3 hours, until the chicken reaches an internal temperature of 165°F. Once done, remove the chicken from the slow cooker and set it aside. After it cools slightly, shred the chicken using two forks.
- Stir the sauce well, ensuring the cream cheese is fully melted and incorporated. Add 1/2 cup of Parmesan cheese and the uncooked pasta. Mix to combine, cover, and cook on HIGH for an additional 30 minutes. Add the shredded chicken back into the slow cooker 20 minutes into this cook time.
- Once the pasta reaches your desired doneness, garnish with the remaining Parmesan cheese and fresh parsley. Serve warm.
