Crock Pot Chicken Alfredo
A creamy and comforting chicken alfredo cooked low and slow in a crock pot, perfect for family gatherings and meal prep.
Ingredients
Main Ingredients
- 2 lbs Chicken Breast Tender and juicy, the protein superstar of this dish.
- 12 oz Fettuccine Pasta Opt for whole wheat or gluten-free for dietary swaps.
- 8 oz Cream Cheese Substitute with Neufchâtel for a lighter option.
- 1 cup Heavy Cream Unsweetened almond milk can work for a lighter version.
- 1 cup Parmesan Cheese Freshly grated is best, but pre-grated works too.
- 4 cloves Garlic, minced Use garlic powder in a pinch.
- 1 tbsp Italian Seasoning Fresh herbs can be a delightful alternative.
- to taste Salt and Pepper Essential seasonings to elevate the flavors.
Instructions
Preparation
- Place the raw chicken breast at the bottom of your crock pot, ensuring it’s evenly spaced.
- In a bowl, combine the cream cheese, heavy cream, minced garlic, parmesan cheese, Italian seasoning, salt, and pepper until smooth and creamy.
- Pour the creamy mixture over the chicken, coating it generously.
Cooking
- Cover and cook on low for 4 hours or high for 2 hours, until the chicken is tender and easily shreddable.
- About 30 minutes before serving, stir in the uncooked fettuccine pasta into the crock pot. Add a bit of water if needed to ensure the pasta cooks in the sauce.
- Once the pasta is cooked, shred the chicken using two forks and mix everything together. Adjust seasoning or add more parmesan as desired.
Notes
Add vegetables like spinach, broccoli, or bell peppers for extra nutrients. Substitute in rotisserie chicken to cut down on cooking time. Consider a splash of white wine for a sophisticated twist.