Creamy Slow Cooker Chicken Alfredo Recipe

Step 1: Prep the Chicken Base (5 minutes)

Place the chicken breasts in the bottom of your 6-quart slow cooker in a single layer. Sprinkle the minced garlic, Italian seasoning, salt, pepper, and red pepper flakes over the top. Pour the chicken broth around (not directly over) the chicken. You want the seasonings to stay on the meat as much as possible.

Tip: If your chicken breasts are those massive ones you sometimes get (the ones that are clearly from bodybuilder chickens), slice them in half horizontally so they cook evenly.

Step 2: Slow Cook (3-4 hours LOW or 2-3 hours HIGH)

Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours. The chicken is done when it reaches 165°F internally and shreds easily with a fork. I usually go with LOW because it gives me more flexibility—if I’m running late picking up the girls, the chicken won’t dry out.

At the 3-hour mark (if cooking on LOW), start checking. The chicken should look opaque throughout and feel tender when you press it with a spoon.

Step 3: Shred the Chicken (2 minutes)

Remove the chicken to a cutting board and shred it using two forks. Set aside but keep it warm. Some people shred right in the slow cooker, but I find that too messy and I always end up with uneven pieces.

Step 4: Make the Alfredo Sauce (5 minutes)

This is the crucial step! Turn your slow cooker to HIGH if it isn’t already. Add the cream cheese cubes, heavy cream, and butter to the broth in the slow cooker. Whisk continuously until the cream cheese melts completely and the mixture is smooth—this takes about 3-4 minutes.

Now add the Parmesan cheese and nutmeg, whisking until fully melted and combined. The sauce should coat the back of a spoon and look glossy. If it seems thin, don’t panic—it’ll thicken as it sits and especially once you add the pasta.

Pro tip: I keep the cream cheese at room temperature for 30 minutes before this step. Cold cream cheese takes forever to melt and can leave lumps. Been there, served that to David’s coworkers once. Not my finest moment.

Step 5: Cook the Pasta

While the sauce is coming together, cook your fettuccine according to package directions until just al dente. Drain, but save 1 cup of pasta water—it’s liquid gold for adjusting sauce consistency.

Step 6: Combine Everything

Add the shredded chicken back to the slow cooker, then add the drained pasta. Toss everything together gently. If the sauce seems too thick, add pasta water a tablespoon at a time until you reach your desired consistency. Let it sit for 5 minutes on the WARM setting so the pasta absorbs some of that creamy goodness.

Step 7: Serve

Dish up into bowls, garnish with fresh parsley and extra Parmesan, and watch it disappear. Seriously, I usually make extra because this gets devoured.