This Crockpot Chicken Alfredo recipe comes together in one pot and is perfect for busy days when you need a filling, tasty dinner, but don’t have time to tend to it over a hot stove. You only need a handful of ingredients and your handy dandy slow cooker to make this at home!
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Homemade Chicken Alfredo (But in Your Crockpot!)
Chicken Alfredo is a takeout staple I knew I had to learn how to make at home. And I did! But I wanted to take this recipe a step further to make it more convenient. I knew there had to be a way to set it and forget it in my Crockpot for those busy days when I can’t (or don’t want to) stand over a hot stove babysitting a dish. I’m proud to say this easy Homemade Chicken Alfredo recipe meets that criteria! It’s delicious, filling, and simple to throw together any night of the week.
Looking for more chicken recipes? Then give my chicken shawarma recipe a try!
- Boneless, skinless chicken thighs (Can swap for boneless, skinless chicken breasts or tenders, if preferred.)
- Heavy cream (Can swap for half and half or whole milk, if desired.)
- Low-sodium chicken broth
- Cubed cream cheese (Critical for creaminess, but can use reduced fat, if preferred.)
- Cubed unsalted butter
- Garlic powder
- Onion powder
- Italian seasoning
- Grated parmesan cheese
- Fresh chopped parsley
- Kosher salt and freshly cracked black pepper
How To Make Crockpot Chicken Alfredo
- To a crockpot, add all of the ingredients except the dry pasta — chicken thighs, heavy cream, chicken broth, cream cheese, butter and seasonings. Cook on HIGH for 2 hours, or until chicken is tender and fully cooked.
- Remove chicken from the slow cooker, and shred. Return back to the slow cooker along with the pasta and parmesan cheese. Cook on HIGH for 30 minutes, or until noodles are tender.
- Season with salt and freshly cracked black pepper to taste. Serve immediately with fresh chopped parsley and extra parmesan cheese. Enjoy!
Pro Tip: If you have the time brown your chicken thighs in a pan or in your slow cooker set to HIGH before adding remaining ingredients to give it a nice crust and release its juices for more chicken flavor.
Storage, Reheating, and Freezing Instructions
- Store cooled leftover chicken Alfredo in an airtight container in your refrigerator for up to 4 days.
- Freeze completely cooled and cooked Alfredo in a freezer-safe container. Even better if it’s oven-safe, like an aluminum baking dish, to make reheating easier.
- Reheat frozen Chicken Alfredo in a preheated oven at 350 degrees for 60-90 minutes, covered, until bubbling and warmed through. Reheat thawed pasta for 30-60 minutes until warmed through. Remove lid for the last 15-30 minutes and sprinkle with mozzarella and/or parmesan cheese to let it brown. You may need to add a splash of cream or milk to the pasta to keep it from drying out.
- Mix in some greens like chopped spinach or kale! Just add it in after the pasta has cooked so it doesn’t completely fall apart.
- Change up your pasta for a variety of textures! Chickpea pasta, fettuccini, and bow ties are great with Alfredo.
- Swap that chicken for another lean protein like blackened salmon!
- Add more veggies like peas and diced carrots, or even small or chopped broccoli florets!
- Add some chopped bacon or pancetta! Bonus points for cooking your chicken in the same pan, or cooking both in your crockpot insert. Talk about flavor!
what to serve with crockpot chicken alfredo
More Slow Cooker Pasta Recipes to Try
products i used
Crockpot Chicken Alfredo
- 1 pound boneless skinless chicken thighs
- 2 cups heavy cream
- 1 1/2 cups chicken broth
- 4 ounces cream cheese, cubed
- 4 tbsp unsalted butter, cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Italian seasoning
- 1 pound uncooked ziti pasta
- 1/2 cup parmesan cheese, plus more for serving
- fresh chopped parsley for serving
- salt and pepper, to taste
- Add chicken thighs, heavy cream, chicken broth, cream cheese, butter and seasonings to a crockpot. Cook on HIGH for 2 hours or until chicken is tender and fully cooked.
- Remove chicken from the slow cooker and shred. Return back to the slow cooker along with the pasta and parmesan cheese. Cook on HIGH for 30 minutes or until noodles are tender.
- Season with salt and pepper to taste. Serve immediately with fresh chopped parsley and extra parmesan cheese for serving, if desired.