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Slow Cooker Chicken Alfredo

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Make a simple yet tasty Alfredo with this Slow Cooker Chicken Alfredo.

Slow Cooker Chicken Alfredo

Some nights, I really crave an Italian flavor do you?  Now, I’d love to go down to our local Italian restaurant and pick up that creamy Alfredo chicken but it’s not always feasible.  That means, there is a great alternative by simply using your slow cooker.  I decided to top the chicken with a canned Alfredo sauce, but I also mixed it with my homemade version too.  It provided a wonderful cheesy treat to our penne pasta.

Slow Cooker Chicken Alfredo

I’ve actually seen similar recipes where they mix the pasta in during the last 30 minutes of cook time to the slow cooker.  Now, you could possibly try that; however, with gluten-free pasta that I normally use…it doesn’t work.  If you do eat gluten-free, then you likely realize that the pasta tends to have a gummy texture.  It needs to be drained and rinsed before mixing so when you mix it into the slow-cooker uncooked, you end up with that gummy texture and no way to drain it.  Trust me, it turns to mush.  Can you tell I’ve tried that before?  Now, with regular pasta it may work, but be forewarned to watch it because it could go mushy real fast.  I like to avoid this and just cook the pasta separately; however, it’s generally the chicken that is the most hassle for me to cook, so taking that step away and using the slow cooker makes it much easier.

Slow Cooker Chicken Alfredo

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Slow Cooker Chicken Alfredo

Yield: 6+

Ingredients:

  • 2 Lbs Boneless, Skinless Chicken Breast
  • 14.5 oz Jar of Alfredo Sauce
  • 1 Clove Garlic
  • 12 oz Penne Pasta or Gluten-Free Penne Pasta
  • 1 8oz Block of Cream Cheese
  • 1/2 Cup Milk
  • 1/2 Tsp Garlic Salt
  • Shredded Italian Cheese
  • Chopped Parsley

Directions:

  1. In a 4-6 quart slow cooker, spray it with non-stick cooking spray and place the chicken in it.  Top the chicken with half of the Alfredo sauce and clove of garlic.  {Note - if your sauce is already full of garlic, you can skip the garlic clove.}
  2. Cover and cook on low for 6-8 hours, once the chicken is done, shred it with a fork and mix up the sauce to be sure it's coated.
  3. At this point, you can use all the chicken or you can go with 1 cup of shredded chicken and freeze the rest to use later.
  4. Cook the pasta as instructed on the package.
  5. While it's draining, add the cream cheese, milk, and salt to the saucepan on low-medium heat.
  6. Lightly stir until the cheese is melted and the sauce is formed, add more milk if needed.
  7. Add in the cooked and drained pasta, the remaining Alfredo sauce, and 1 cup of shredded chicken.
  8. Stir and serve with additional cheese and parsley.

Once the chicken is fully cooked, I shred it up and set it aside, then I go ahead and make the pasta.  Once the pasta is in the strainer, I add in a block of cream cheese, garlic salt, and milk then let it melt.  Once it’s melted and the sauce is formed, I add in the chicken, pasta, and the rest of the canned sauce.  I also like to add in more garlic salt to taste if needed.  Once that’s all mixed together, simply top it with a little parsley and cheese.  It’s perfection.  We like to pair ours with salad and garlic bread to complete the meal.

Slow Cooker Chicken Alfredo

This is one of those versatile meals, because you can use the chicken on top of pizza or salad even.  It’s a good one to freeze and save for later.

Now, are you ready to eat up?  It’s time!

Enjoy!

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