Slow Cooker Chicken Alfredo
Creamy, savory, and easy to make. This Crockpot Chicken Alfredo Recipe is perfect for dinner any night of the week.
Ingredients
- 1 tablespoons avocado oil
- 1 ½ pounds chicken breast (boneless skinless )
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried parsley
- ⅛ teaspoon pepper
- 2 teaspoons fresh garlic (minced)
- 4 cups chicken broth
- 3 cups heavy cream
- 4 tablespoons butter
- 12 oz uncooked penne pasta (gluten free if necessary)
- 5 oz fresh parmesan (grated)
- salt to taste
- fresh parsley to garnish (Optional)
Directions
- 1
In a small bowl, add the salt, garlic powder, onion powder, dried parsley and pepper. Stir to combine. Season both sides of chicken.
- 2
Heat a large cast iron skillet on medium-high heat for 5 minutes. Add avocado oil. Once oil is heated through, sear the chicken for 2-3 minutes each side. Remove the chicken from the skillet and place in the bottom of the slow cooker.
- 3
Add minced garlic to the hot skillet and stir, cooking for 1 minute or until fragrant. Deglaze the pan by adding 1 cup of chicken broth. Use a wooden spoon to scrape the brown bits off the bottom of the pan. Allow the liquid to come to a simmer before pouring the broth over the chicken.
- 4
Add the heavy cream, remaining chicken broth, and butter to the slow cooker.
- 5
Cover the slow cooker and cook for 2-3 hours on high or 4 hours on low. Chicken is done when it reaches 165 degrees F.
- 6
Once cooked, remove chicken from the slow cooker and place on a cutting board. Slice the chicken into bite size pieces and set aside.
- 7
Add the uncooked penne pasta to the slow cooker and cook on high for an additional 20-30 minutes or until pasta is tender.
- 8
Once pasta is cooked, stir in the sliced chicken and freshly grated parmesan cheese. Taste and add additional salt and/or pepper if needed.
- 9
Serve warm topped with fresh parsley and additional parmesan cheese if desired.