Chicken Alfredo Crockpot
This creamy Chicken Alfredo recipe cooked in a crockpot is an easy and convenient way to enjoy a classic dish. Tender chicken is combined with fettuccine and a rich, cheesy sauce that simmers all day for maximum flavor.
Equipment
- 1 crockpot slow cooker
- 1 cutting board
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 3 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 12 ounces fettuccine pasta Break pasta in half before adding.
- 1 cup frozen peas Optional ingredient.
- Fresh parsley chopped For garnish.
Instructions
- Begin by placing the chicken breasts at the bottom of the crockpot.
- In a mixing bowl, combine the heavy cream, grated Parmesan cheese, garlic powder, salt, black pepper, and nutmeg. Whisk until smooth.
- Pour the creamy mixture over the chicken in the crockpot, ensuring the chicken is well-coated.
- Cover and cook on low for approximately 4 hours, or until the chicken is no longer pink and shreds easily with a fork.
- Once the chicken is cooked, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
- Break the fettuccine pasta in half and add it to the crockpot. If desired, add frozen peas at this stage.
- Stir everything together, making sure the pasta is submerged in the sauce. Cover and cook on low for an additional 30 minutes, or until the pasta is tender.
- Once done, serve hot, garnished with fresh parsley.
Notes
If you prefer a thicker sauce, you can mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the sauce during the last 30 minutes of cooking.
Feel free to add vegetables like broccoli or spinach for extra nutrition.
This dish pairs well with garlic bread or a side salad for a complete meal.