Crock Pot Chicken Alfredo

Slow Cooker Chicken Alfredo is a delightful pasta dish that is one pan.

5 from 1 vote

A simple one pot meal for slow cooker chicken alfredo, with a gluten free noodle option that will make everyone happy. This dish is rich, creamy, and oh so tasty.

Prep Time10

Cook Time3 30

Total Time3 40

Course: Main Course

Cuisine: American, Italian

Keyword: chicken alfredo, slow cooker alfredo

Servings:

Calories: 1525kcal

Author: Rachael

Ingredients

2 lbs chicken thighs
8 oz cream cheese
1/2 cup unsalted butter cubed
5 garlic cloves minced
1 1/2 tsp salt
1 tsp ground black pepper
4 1/2 cups heavy whipping cream
2 1/2 cups chicken broth
1 1/2 cups parmesan cheese freshly grated
12 ounces pasta gluten-free or otherwise
Fresh parsley for garnish

Instructions

Prepare the Ingredients: In a large slow cooker, combine the chicken thighs, cream cheese, cubed butter, minced garlic, salt, pepper, chicken broth, and heavy whipping cream.
Cook the Chicken: Place the lid on the slow cooker and cook on high for 2-3 hours or low for 4-5 hours, until the chicken is fully cooked. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (75°C).
Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Add the Pasta and Cheese: Stir in the gluten-free pasta and parmesan cheese. Cook on high for 9-10 minutes if making gluten free pasta, and 35-40 minutes if using regular pasta, or until the pasta is fully cooked. See Note
Serve and Garnish: Once the pasta is tender, top with freshly grated parmesan and chopped fresh parsley. Serve hot and enjoy!

Notes

I tested this recipe with 3 brands of gluten free pasta, made with different ingredients, the best texture and result was found using Barilla Penne (Gluten Free), which is made with corn and rice.

If you cook the gluten free pasta too long, it will start to break down and disintegrate, so either cook separately and stir in when serving, or pay close attention to the doneness so you do not end up with mushy pasta.

Use Chicken Thighs for Extra Juiciness: Chicken thighs are more forgiving in the slow cooker and remain juicy and tender, unlike chicken breasts, which can sometimes dry out.
Cooking Time for Pasta: Keep an eye on the pasta as it cooks in the slow cooker, as gluten-free pasta will cook more quickly than traditional pasta. Stir occasionally to prevent sticking. I recommend Barilla Gluten Free Penne, made with rice and corn for the best texture and results for gluten free option. If using regular pasta, any brand works.
Pre-Cooking Pasta Option: If you’re tight on time or worried about the pasta cooking unevenly, pre-cook the pasta and refrigerate it with a little oil to prevent sticking. You can add the pre-cooked pasta to the slow cooker just before serving to warm it up and integrate it into the sauce. This also works well if you plan to use gluten free for some, and not for others.
For Thicker Sauce: If you prefer a thicker Alfredo sauce, reduce the amount of chicken broth or let the sauce simmer uncovered for the last 30 minutes to allow it to thicken.
Add Veggies: Add veggies like spinach, mushrooms, or broccoli during the last 30-40 minutes of cooking for a more nutritious twist. The vegetables will cook along with the pasta, adding extra flavor and texture to the dish.

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