Slow Cooker Chicken Alfredo
This Slow Cooker Chicken Alfredo recipe only requires about 10 minutes of prep time. It's the perfect comfort food to warm you up on a cold day!
Servings: 6 servings
Calories: 739kcal
Ingredients
- 3 boneless skinless chicken breasts can use chicken tenders
- 2 cups heavy cream
- 1 cup low-sodium chicken broth
- 8 oz. cream cheese cut into cubes
- 4 Tbsp unsalted butter cut into cubes
- 1 tsp Italian seasoning
- 1 tsp minced garlic
- ½ tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 1 pound penne pasta uncooked
- ¾ cup grated Parmesan cheese
- {for garnish} freshly chopped Italian parsley
Instructions
- Using a standard slow cooker, add chicken breasts, heavy cream, chicken stock, cream cheese, butter, Italian seasonings, garlic, kosher salt, garlic powder and black pepper.
- Cook on HIGH for 2 hours, or until chicken is fully cooked.
- Remove chicken from slow cooker and place on a large cutting board. Shred chicken using 2 forks; return shredded chicken to slow cooker.
- Add pasta and Parmesan cheese; continue cooking for 30-45 minutes on HIGH or until pasta is tender. (Note: Start checking the pasta after ~25 minutes to prevent it from overcooking. Stir the pasta every 10 minutes or so to ensure that it cooks evenly.)
- Sprinkle with chopped fresh parsley before serving.
Nutrition
Calories: 739kcal | Carbohydrates: 58g | Protein: 43g | Fat: 57g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 231mg | Sodium: 701mg | Potassium: 780mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2055IU | Vitamin C: 2mg | Calcium: 232mg | Iron: 2mg
