Slow Cooker Chicken Alfredo (Print Version)
# Ingredients:
→ Protein
01 -
2 lbs boneless, skinless chicken breasts or thighs
→ Base Ingredients
02 -
2 tablespoons olive oil
03 -
Salt and pepper to taste
04 -
4 cloves garlic, minced
05 -
1 onion, finely chopped
→ Sauce Elements
06 -
2 cups heavy cream
07 -
1 cup chicken broth
08 -
1 cup freshly grated Parmesan cheese
09 -
8 oz cream cheese, cubed
10 -
1 teaspoon Italian seasoning
11 -
1/4 teaspoon ground nutmeg (optional)
→ Pasta
12 -
8 oz uncooked pasta (fettuccine, penne, or linguine)
→ Garnish
13 -
Fresh parsley, chopped
# Instructions:
01 -
Heat the olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear until browned on both sides, about 3-4 minutes per side. Transfer to the slow cooker.
02 -
Add minced garlic and chopped onion to the slow cooker, arranging them around the chicken.
03 -
Pour heavy cream and chicken broth over the chicken. Add cubed cream cheese, grated Parmesan, Italian seasoning, and nutmeg (if using). Stir to combine.
04 -
Cover and cook on low for 3-4 hours, until the chicken is cooked through and tender.
05 -
Add the uncooked pasta to the slow cooker, stirring to combine. Cover and cook for an additional 30-45 minutes, until the pasta is tender.
06 -
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the mixture and stir to combine.
07 -
If the sauce is too thin, stir in a bit of cornstarch mixed with water or additional Parmesan cheese to thicken.
08 -
Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.
# Notes:
01 -
For best results, use freshly grated Parmesan rather than pre-packaged versions which contain anti-caking agents.
02 -
The sauce will continue to thicken as it cools, so serve immediately for ideal consistency.