BEST Crock Pot Chicken Alfredo Recipe

Homemade Crock Pot Chicken Alfredo made with cream cheese, heavy cream, and parmesan cheese is one of the best Crockpot meals!

📝 Ingredients

• 1 pound boneless skinless chicken breasts (about 2 large chicken breasts)
• 2 1/2 cups heavy whipping cream
• 2 cups chicken broth
• 1/3 cup butter (cubed, 75 grams)
• 8 ounces cream cheese (cubed, room temperature, 1 full brick)
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon fine sea salt
• 400 grams penne pasta (4 cups)
• 3/4 cup freshly grated parmesan cheese (divided)
• Fresh diced parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1Butterfly the chicken breasts into even thickness fillets....: Butterfly the chicken breasts into even thickness fillets. Lightly grease the bottom of a 6 quart slow cooker, and lay the chicken breast fillets on the bottom of the crock pot. Sprinkle the chicken with salt and pepper to taste (if desired).
2. 2Add the heavy cream, chicken broth, cubed butter,...: Add the heavy cream, chicken broth, cubed butter, cream cheese, and the spices on top of the chicken.
3. 3Cover and cook on HIGH for 2 hours...: Cover and cook on HIGH for 2 hours or LOW for 3 hours, or until the internal temperature of the chicken reads 165 F on an instant read thermometer. Remove the chicken from the slow cooker, and set aside. Once it is cool enough to handle, use two forks to shred it.
4. 4Mix the sauce well to combine it (make...: Mix the sauce well to combine it (make sure the cream cheese has fully melted and mixed through). Then add in 1/2 cup of the parmesan cheese and the pasta. Stir, cover and cook on HIGH for another 30 minutes, adding the shredded chicken back in after 20 minutes of the 30 minutes cook time.
5. 5Once the pasta has reached your desired level...: Once the pasta has reached your desired level of doneness, garnish it with the remaining parmesan cheese and fresh parsley. Serve warm.