Slow Cooker Crockpot Chicken Alfredo

This Slow Cooker Crockpot Chicken Alfredo is the ultimate comfort food. This delicious recipe features tender chicken cooked to perfection in a rich, homemade cream sauce made with Parmesan cheese and topped with spinach. Let your slow cooker do all the work for a creamy, flavorful dish that’s perfect for busy weeknights or cozy family dinners with minimal prep.

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Key Ingredients

• Pasta
• Chicken Breasts or Thighs
• Heavy Cream
• Chicken Broth
• Cream Cheese
• Parmesan Cheese
• Butter
• Spinach (Optional)

What Type of Pasta to Use

To save on dishes I love to cook the pasta directly in the sauce and in the slow cooker without boiling it first. This requires you to add the pasta 30-45 minutes prior to serving the dish. You don’t want to add it on the front end and slow cook it for hours. The pasta will turn out mushy.

I use spaghetti pasta because it holds up so well, especially for leftovers. I also like really saucy pasta. Spaghetti accomplishes this well because the sauce doesn’t penetrate into the noodles. It often glides off. Here are more options to consider:

• Fettuccine: Traditional for Alfredo dishes, fettuccine’s wide, flat shape holds the creamy sauce well.
• Penne: Tubular and sturdy, penne is great for absorbing the sauce and maintaining texture.
• Rigatoni: Larger tubes with ridges, rigatoni hold up well in the slow cooker and capture the sauce beautifully.
• Rotini: Spiral-shaped pasta like rotini works well, as the sauce clings to its curves.
• Ziti: Another tubular pasta that maintains its structure and pairs well with creamy sauces.

Tips for No Boil Pasta

Make sure there’s enough liquid in the slow cooker to cook the pasta. Since the pasta goes in at the end, your cream sauce is starting to form. Because of the butter and the fat from the chicken, the sauce mixture may have bubbles and look strange. Trust the process. Once you add the pasta, the starch from the pasta will soak this up and thicken up the sauce.

Add the pasta to the slow cooker after you have removed the cooked chicken to shred/dice. Then add your chicken back to pot along with grated Parmesan cheese and any vegetables. Make sure the pasta is covered in sauce so that it can soften. Feel free to add additional broth or heavy cream if you need it.

Stir the mixture once or twice during cooking to ensure the pasta cooks evenly and doesn’t clump together.

What Type of Chicken to Use

The best type of chicken to use is boneless, skinless chicken breasts or boneless, skinless chicken thighs. I used chicken thighs because they have more flavor and are juicy.

Chicken breasts are leaner, which makes them a healthier option. They tend to shred easily after slow cooking, creating a tender texture that blends well with the Alfredo sauce.

Chicken thighs have richer flavor due to their higher fat content. They are less likely to dry out during the long cooking process, staying juicy and tender.

What Type of Cheese to Use

Parmesan cheese is a staple for homemade alfredo sauce. It adds a nutty and savory flavor. I recommend you grab true Parmesan, labeled Parmigiano Reggiano. It’s produced in specific regions of Italy and subject to strict production standards, which yields exceptional quality and authenticity. Regular Parmesan is cheese produced outside of Italy, which will vary in quality and in comparison.

Cream cheese is used here because of the slow cooking method. It will make it creamy and adds richness and a velvety texture to the dish. You can omit it if you wish, but it will alter the texture.

How to Make Slow Cooker Crockpot Chicken Alfredo

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Add the chicken breasts, butter, broth, heavy whipping cream, cream cheese, garlic, onion powder, garlic powder, salt and pepper to taste to a slow cooker.
2. Slow cook.
3. Open the pot and remove the chicken to dice or shred. Add the pasta to the pot first, then the diced chicken, parmesan, and spinach.
4. Slow cook until the pasta is soft.

How to Substitute Heavy Whipping Cream

You can use half and half or milk. Both of these are less thick, especially milk, so keep in mind substituting will alter the texture. You can also opt for a plant based option like coconut milk, though it likely will not yield the same results.

Cook Time/How Long to Cook

You can cook the dish on High for 2-3 hours or on Low for 5-7 hours. Once the chicken is cooked, you will add pasta, parmesan, and any vegetables to the pot. From here, the cook time will vary based on the type of pasta you use. Most pasta will soften within 30 minutes. I found that pasta with long strands, like spaghetti, took 45 minutes to soften.

Substitutions and Add-ins Ideas

• Cajun Seasoning: I always add this because I prefer Cajun flavored pasta.
• Bacon
• Ham
• Shrimp
• Broccoli
• Mushrooms
• Sun-Dried Tomatoes
• Bell Peppers
• Basil
• Oregano
• Red Pepper Flakes
• Parsley

How to Store

The dish can be stored tightly covered and sealed for 3-4 days.

How to Reheat

Using spaghetti, I found this reheat just fine in the microwave without drying out the dish. You can also reheat it on the stove if you experience dry texture. In general, when you encounter this, add a little broth or cream and stir. This will help liven up the texture.

Freezing

I don’t recommend freezing. It will alter the texture.

Pair With These Recipes

Air Fryer Garlic Bread
Fried Sweet Potatoes
Fried Corn
Roasted Brussels Sprouts with Garlic
Creamy Southern Coleslaw
Coleslaw Without Vinegar

More Pasta Recipes

Slow Cooker Crockpot Chili Mac and Cheese
Slow Cooker Crockpot No Boil Mac and Cheese
Ground Beef Pasta with Alfredo
Million Dollar Spaghetti
Taco Pasta Salad