Slow Cooker Chicken Alfredo

This Slow Cooker Chicken Alfredo is a rich, creamy, and comforting dish that’s perfect for busy nights when you want a hearty meal with minimal effort. The beauty of this recipe lies in the hands-off cooking process: everything—chicken, seasonings, cream, and cheese—goes into the slow cooker, and after a few hours, you’re left with a luscious, velvety alfredo sauce and tender, flavorful chicken. It’s the kind of dish that feels indulgent, but it’s easy to make and perfect for feeding a crowd or preparing ahead for a weeknight dinner. The creamy sauce coats the chicken perfectly, and when paired with your favorite pasta, it makes for a satisfying meal that the whole family will love. Serve it with a side salad or garlic bread for the ultimate comfort-food dinner.

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs for more tenderness)
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup chicken broth (low-sodium)
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional for extra flavor)
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon cornstarch (optional, for thickening)
• 1 pound pasta (penne, fettuccine, or your preferred shape)

Instructions:

1. Prepare the slow cooker: Place the chicken breasts at the bottom of the slow cooker. If using chicken thighs, you can follow the same steps—they will stay extra juicy and tender.
2. Add the sauce ingredients: In a medium bowl, combine the softened cream cheese, Parmesan cheese, heavy cream, chicken broth, minced garlic, Italian seasoning, salt, pepper, and garlic powder (if using). Stir until the mixture is smooth and well combined. Pour the mixture over the chicken in the slow cooker, ensuring the chicken is fully covered by the sauce.
3. Cook the chicken: Cover and cook the chicken on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender. You should be able to shred the chicken with a fork.
4. Shred the chicken: Once the chicken is cooked, remove it from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the sauce in the slow cooker, stirring to combine.
5. Thicken the sauce (optional): If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then stir it into the sauce. Let the sauce cook for an additional 15-20 minutes on high to thicken.
6. Cook the pasta: While the chicken is cooking, bring a large pot of salted water to a boil and cook your pasta according to the package directions. Drain the pasta, reserving a little pasta water if needed to thin the sauce.
7. Combine the pasta and sauce: Once the chicken is shredded and the sauce is ready, add the cooked pasta to the slow cooker and toss it gently with the sauce. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency.
8. Add the mozzarella: Stir in the shredded mozzarella cheese for extra creaminess and a little cheesy goodness. Let it melt into the sauce for about 5 minutes before serving.
9. Serve and enjoy: Serve your creamy chicken Alfredo hot, garnished with extra Parmesan cheese, fresh parsley, or a sprinkle of black pepper. Pair it with a crisp salad or some garlic bread for the perfect meal.