Slow Cooker Chicken Alfredo
A creamy and comforting dish featuring tender chicken in a velvety Alfredo sauce, served over fettuccine pasta, perfect for cozy nights.
Ingrédients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup heavy cream Can be substituted with half-and-half for a lighter version.
- 1 cup chicken broth Ensure to use gluten-free if necessary.
- 1 cup grated Parmesan cheese Use freshly grated for best results.
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust according to preference.
- 12 ounces fettuccine pasta Can be substituted with gluten-free pasta.
- Chopped parsley for garnish
Instructions
Preparation
- Gather all your ingredients to streamline the cooking process.
- Place boneless, skinless chicken breasts at the bottom of the slow cooker.
- In a separate bowl, combine heavy cream, chicken broth, minced garlic, Italian seasoning, salt, and pepper. Whisk until blended.
- Carefully pour the mixture over the chicken in the slow cooker, ensuring the chicken is well-coated.
Cooking
- Cover the slow cooker and set to cook on low for 6 hours.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir in the grated Parmesan cheese to melt into the sauce.
- Cook fettuccine according to package instructions until al dente.
- Add the cooked fettuccine to the slow cooker and gently toss with the chicken and sauce.
Serving
- Spoon the creamy Chicken Alfredo into bowls and garnish with chopped parsley.
Notes
Letting the dish rest for a few minutes helps flavors blend. For a deeper flavor, consider sautéing the garlic before adding it to the sauce.