Ooooooooookay! You guys asked for it, so here it is! The unbelievably simple and delicious Slow Cooker Chicken Alfredo recipe – because who can live without their slow cooker in the Fall and Winter, seriously?!
This recipe was originally published here by Delish, but we made a couple of tweaks that we’re sharing with you below! It serves four people – so double it if you have a large fam or big eaters – and I’d recommend a fresh salad on the side to cut the richness and round out the meal!
INGREDIENTS
- 2 large boneless skinless chicken breasts (the original recipe called for slightly more than this, and we found the chicken to pasta ratio was a bit much)
- 4 tbsp. butter, softened
- 2 c. light cream or whole milk (original recipe calls for heavy cream, which you can still use, but this is an easy way to cut out a bit of fat)
- 1 c. chicken broth (we used low sodium)
- kosher salt
- Freshly ground black pepper
- 1/2 tsp. garlic powder (we were generous with the garlic – because we love it!)
- 1/2 tsp. Italian seasoning
- 1/2 lb. rigatoni
- 1/3 c. freshly grated Parmesan
- Chopped fresh parsley, for garnish
DIRECTIONS
- In the bowl of a slow cooker, add chicken, butter, heavy cream, chicken broth. Season with garlic powder, Italian seasoning, salt and pepper.
- Cook on high for 2 hours (you may need slightly longer if the breasts are thick – so leave a little extra time), until the chicken is cooked through. Shred the chicken and add back to the slow cooker.
- Keep the slow cooker on high and stir in pasta and Parmesan, and cook until the pasta is tender, 20 to 25 minutes more. We found we needed at least 25 mins to get the rigatoni al dente but not crunchy.
- Serve immediately with parsley.
That’s it! It’s really that easy!
Tell me your favourite slow cooker recipe in the comments below – I’m always looking for great weekday options!
