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This Slow Cooker Chicken Alfredo couldn’t be easier! Marinated chicken chunks are slow-cooked in an irresistible combination of cream cheese, heavy cream, Parmesan, and garlic until tender and flavorful. It’s creamy, cozy, and perfect for weeknight dinners.
A Hands-Off, Restaurant-Style Alfredo
A creamy chicken Alfredo is one of the top kid-friendly meals in our house! I always know everyone will clear their plates when it’s on the meal plan. I’ve recently been making it in a slow cooker, which makes things even easier, as it’s a hands-off process where the crockpot does all the work for you (with minimal cleanup!).
My non-negotiable step for the best flavor is to marinate the chicken briefly in olive oil, ranch seasoning, and garlic powder, which adds extra depth to the Parmesan cream sauce. I’ve also tried it with chicken thighs, which are delicious, too.
I like to serve it up with cooked penne pasta, but use your favorite pasta shape here! Add a simple side of steamed broccoli or a fresh green salad, and you’ve got a delicious, cozy dinner you’ll love.
Recipe Overview
A Few Key Ingredients
Below are the key ingredients you’ll need to make Slow Cooker Chicken Alfredo. The full quantities can be found in the recipe card further down the post.
Marinated chicken breast: Bite-sized chunks of chicken breast are marinated in cornstarch, olive oil, and seasonings. My special trick is to add some ranch seasoning, which gives the chicken a delicious flavor boost. The cornstarch also helps to thicken the sauce, giving it a creamier texture. You may use chicken thigh chunks here for a deeper flavor, if you like.
Chicken broth: Adds volume to the sauce, allowing the chicken to cook properly in the slow cooker. I like to use low-sodium broth so that the sauce doesn’t become too salty. You can also use vegetable broth if preferred.
Garlic: Fresh, minced garlic adds the best flavor to the creamy sauce. Garlic powder will work in a pinch but will taste milder.
Cream cheese and heavy cream: Both create the classic creamy texture in the sauce. Cream cheese adds some tang and salt, while heavy cream rounds out the velvety texture.
Parmesan cheese: Brings a rich, savory flavor and adds body to the sauce. Freshly grated is best, as pre-grated cheeses contain anti-caking agents that can make the sauce grainy. You may substitute Grana Padano or Pecorino, if you like, for a slightly different flavor.
Pasta: I like to use penne here, but other short-cut shapes like fusilli or ziti, or long noodles like fettuccine and spaghetti are also great. You can use gluten-free pasta if needed.
Tips for Moist Chicken in a Slow Cooker
Chicken breast is notorious for drying out easily, especially when cooked for extended periods of time. Here are my top tips for keeping that meat nice and moist!
- Cut the chicken into large-ish, even chunks: This makes sure that the meat all cooks at the same rate so you can avoid having smaller pieces which will dry out quickly.
- Don’t open the lid too much: While the alfredo is cooking, avoid opening the lid as much as possible, as this lets heat out of the slow cooker. This can make it take longer to finish cooking, which may dry the chicken out.
- Use a thermometer: Different slow-cooker brands cook at slightly different rates. Using an instant-read thermometer to check when the chicken is done cooking (once it reaches 165°F) is a more reliable way to tell when the sauce is done than by timing alone.
How to Make Slow Cooker Chicken Alfredo
Step 1. In a large bowl, toss the chicken with the cornstarch, ranch seasoning, garlic powder, and olive oil until evenly coated. Let it marinate for about 15 minutes while you prepare the remaining ingredients.
Step 2. Add the marinated chicken to the slow cooker along with the garlic, chicken broth, heavy cream, cream cheese, black pepper, and Italian seasoning. Stir everything well, then cover and cook on LOW for 3 to 4 hours, or until the chicken is tender and reaches 165°F.
Step 3. Once done, stir well to completely melt the cream cheese into the sauce. Stir in the Parmesan a handful at a time until the sauce is smooth and creamy.
Step 4. Meanwhile, cook the penne according to package directions until al dente. Drain well and add it directly to the slow cooker, gently tossing until every piece of pasta is coated in the Alfredo sauce. Allow the pasta to sit in the sauce for 10 minutes before serving. This will help thicken it even more and stick to the pasta.
Step 5. Finish with fresh parsley and an extra sprinkle of Parmesan before serving.
How to Keep Alfredo Sauce Creamy
Making a rich, creamy Alfredo sauce is easy with a few simple tips. Use freshly grated Parmesan cheese since it melts much more smoothly than pre-shredded cheese. Once the cheese is added, keep the slow cooker on low or warm and avoid letting the sauce boil, as high heat can cause it to separate. If the sauce thickens as it sits, simply stir in a splash of milk or chicken broth until it reaches your desired consistency.
Recipe Notes
Add some greens: Stir in a few handfuls of baby spinach at the end of cooking so it wilts into the sauce. Steamed broccoli is also a delicious addition!
Low-carb serving options: Instead of serving over pasta, spoon the delicious chicken Alfredo over mashed cauliflower or zucchini noodles. You could also swap the pasta for protein pasta (e.g., Banza), which is lower in carbs than regular noodles.
Prep-ahead: You can marinate the chicken in a covered bowl in the fridge for up to 24 hours before cooking. You can also pre-mix all of the sauce ingredients and store them in a covered jug or bowl in the fridge for up to 3 days before using.
Storage: It’s best to store the sauce separately from the cooked pasta, if possible, to prevent the noodles from becoming mushy. Store in airtight containers in the fridge for up to 3-4 days. Freezing is not recommended as the cream cheese will become grainy.
Reheating: Reheat the sauce in a pot over a medium-low heat with a splash of chicken broth or water, stirring occasionally, until piping hot. Stir in the pasta until warmed through. Alternatively, microwave the pasta and sauce separately until piping hot throughout, then combine.
Questions I Get Asked a Lot
It is possible, but for this recipe, it’s not recommended. Pasta cooks much faster than the chicken here, so the noodles will end up mushy. The pasta also absorbs liquid as it cooks, which will dry out the sauce. I find cooking the noodles separately and stirring them in at the end is the best way to guarantee the perfect texture every time.
If using frozen chicken, allow it to thaw before use. Adding frozen meat to slow cookers isn’t recommended, as it is not considered safe.
I recommend cooking the pasta separately and stirring it in before serving. It gives you the best texture and prevents overcooked pasta.
Absolutely! Broccoli, spinach, mushrooms, or peas are all great additions. Stir them in during the last 15 to 20 minutes of cooking or serve them on the side.
More Chicken Recipes
- Marry Me Chicken Pasta
- Honey Garlic Chicken Meal Prep
- Sheet Pan Baked Chicken Breasts
- Asparagus Stuffed Chicken Breast
- Chicken Crust Pizza
- Chipotle Chicken Al Pastor
Also Try These Slow Cooker Meals
- Slow Cooker Chicken Curry
- Slow Cooker Pulled Chicken Burger
- Crockpot Potato Soup
- Slow Cooker Split Pea Soup
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Slow Cooker Chicken Alfredo
Ingredients
Chicken:
- 1½ pounds boneless, skinless chicken breasts, cut into large, bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon ranch seasoning
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
Alfredo Sauce:
- 3 cloves garlic, minced
- 2 1/2 cups low-sodium chicken broth
- ¼ cup heavy cream
- 4 ounces light cream cheese, cubed and softened
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Kosher salt and black pepper, to taste
Optional, to serve:
- 12 ounces penne pasta, cooked al dente
- 2 tablespoons chopped fresh parsley
- extra grated Parmesan
Instructions
- In a large bowl, toss the 1½ pounds boneless, skinless chicken breasts (cut into large bite-sized chunks) with the 1 tablespoon cornstarch, 1 tablespoon ranch seasoning, ½ teaspoon garlic powder, and 1 tablespoon olive oil until evenly coated. Let it marinate for about 15 minutes while you prepare the remaining ingredients.
- Add the marinated chicken to the slow cooker along with the 3 cloves garlic (minced), 2 1/2 cups low-sodium chicken broth, ¼ cup heavy cream, 4 ounces light cream cheese, black pepper, and ½ teaspoon Italian seasoning. Stir everything well, then cover and cook on LOW for 3 to 4 hours, or until the chicken is tender and reaches 165°F.
- Once done, stir well to completely melt the cream cheese into the sauce. Stir in the 1 cup freshly grated Parmesan cheesea handful at a time, until the sauce is smooth and creamy.
- Meanwhile, cook the 12 ounces penne pasta according to package directions until al dente. Drain well and add it directly to the slow cooker, gently tossing until every piece of pasta is coated in the Alfredo sauce. Allow the pasta to sit in the sauce for 10 minutes before serving. This will help thicken it even more and stick to the pasta. Taste and adjust the Kosher salt and black pepper.
- Finish with 2 tablespoons chopped fresh parsley and a sprinkle of extra grated Parmesan before serving.
Notes
- Use freshly grated Parmesan cheese for the smoothest, creamiest sauce. Pre-shredded cheese doesn’t melt as well.
- Cook the pasta separately and stir it in just before serving to keep it perfectly al dente.
- If the sauce is thicker than you’d like, stir in a splash of milk or chicken broth until it reaches your desired consistency.
- Add steamed broccoli, spinach, peas, or mushrooms for an easy way to include more vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat or in the microwave with a splash of milk to keep the sauce creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
