Description
Indulge in a restaurant-quality, creamy Chicken Alfredo made effortlessly in your slow cooker. By gently simmering boneless chicken breasts with garlic, butter, and heavy cream, this dish achieves an incredibly tender texture and a rich, velvety sauce. It is the perfect set-it-and-forget-it solution for busy families who crave authentic comfort food without the constant stove-top monitoring. This hearty meal combines convenience with consistent, satisfying taste.
Ingredients
2 lbs Boneless and skinless chicken breasts
2 cups Heavy cream
1.5 cups Freshly grated parmesan cheese
1/2 cup Unsalted butter
4 cloves Minced garlic
16 oz Fettuccine pasta
1 tbsp Dried parsley
Instructions
Place chicken breasts at the bottom of a 6-quart slow cooker.
Add butter and minced garlic on top of the chicken.
Pour heavy cream and seasonings over the top.
Cover and cook on low heat for 4 hours.
Shred the chicken using two forks once it reaches 165F internal temperature.
Stir in the parmesan cheese until the sauce is glossy and smooth.
Boil fettuccine separately according to package instructions.
Toss the cooked pasta with the shredded chicken and sauce before serving.
Notes
Use freshly grated parmesan cheese rather than pre-grated bagged cheese for a smoother, better-melting sauce. Ensure the heavy cream is high-fat for maximum richness. Fresh parsley can be substituted for dried for an added pop of color. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 240
- Category: Summer Desserts
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
- Sugar: 2g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg