Slow Cooker Chicken Alfredo
Make chicken Alfredo in your slow cooker without sacrificing any of the creamy goodness. This easy, hands-off recipe is a dinner the whole family will love.
Ingredients
- 2 ½ c.heavy cream
- 1 ½ c.low-sodium chicken broth
- ¼ c.(½ stick) salted butter, cubed
- ½ tsp.kosher salt
- ½ tsp.black pepper, plus more for serving
- 2garlic cloves, finely chopped
- 12 oz.rigatoni
- 2boneless skinless chicken breasts (about 1 ½ pounds total)
- 1 ½ c.freshly grated parmesan cheese (about 6 ounces), plus more for serving
- ¼ c.flat-leaf parsley, chopped
Directions
- 1
To a 6- to 8-quart slow cooker, add the heavy cream, chicken broth, butter, salt, pepper, garlic, and chicken. Stir to combine. Cover and cook until the internal temperature of the chicken is 165°F, on low heat for 3 to 5 hours or high heat for 2 to 3 hours.
- 2
Remove the chicken to a cutting board. When it is cool enough to handle, slice crosswise into bite-size pieces. Cover and set aside.
- 3
Add the pasta to the slow cooker and stir to coat in the sauce. Increase the heat to high. Cover and cook, stirring occasionally, until the pasta is tender, 25 to 30 minutes.
- 4
Gently stir in the chicken and parmesan cheese. Serve topped with parsley and more parmesan and black pepper.