featured 3409

Crockpot Chicken Alfredo: Simple Dump-and-Go Slow Cooker Recipe

img 3409 1
CLICK ABOVE FOR INSTRUCTIONAL VIDEO
img 3409 2

Print

Crockpot Chicken Alfredo Easy Dump & Go Recipe

Author Catherine’s Plates

Ingredients

  • 1 cup chicken broth
  • 2 cups heavy whipping cream
  • 5 oz grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1–2 lbs chicken breasts, skinless and boneless, cut into strips
  • 8 oz uncooked pasta
  • 2 TBS butter, cut into pieces
  • 1 TBS minced garlic

Instructions

  • Pour the chicken broth, heavy cream and grated Parmesan into the crockpot. Add garlic powder, salt, black pepper, paprika and cayenne (if using) and whisk until combined.
  • Nestle the chicken strips into the sauce so they are well coated. Scatter the butter pieces over the chicken and sprinkle the minced garlic around the meat.
  • Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and no longer pink inside.
  • Remove the chicken and chop it into bite-size pieces.
  • Return the chopped chicken to the crockpot and stir to combine with the sauce.
  • Add the uncooked pasta, pressing it down so it is submerged in the sauce.
  • Set the crockpot to high, cover, and cook an additional 30–45 minutes, or until the pasta is tender. If the pasta needs more liquid, add a little extra chicken broth as necessary. Serve warm.