Made completely in the crock pot, this Crock Pot Chicken Alfredo is rich and delicious and so, so easy to make. Tender shredded chicken is served with a delicious and creamy sauce - this is a dinner for the whole family to enjoy.
Place the chicken in the bottom of a slow cooker. Place the cream cheese and butter over the top, then sprinkle the garlic over. Then sprinkle all of the spices over the top of the chicken.
Pour the heavy cream into the crock pot, along with 1 cup of the chicken broth. Place the lid on the slow cooker and cook on low for 3-4 hours**, or until the chicken is cooked through.
Once the chicken is cooked, remove the chicken from the slow cooker to a cutting board and allow it to cool slightly.
Whisk the ingredients in the slow cooker together, (the cream cheese will sometimes look like it has separated - this is normal), then stir in the parmesan cheese. Add the dry pasta and put the lid back on the crock pot. Cook for an additional 30-40 minutes, until the pasta is al dente, stirring a few times during the cook time to ensure that the pasta doesn’t stick together.
Once the chicken has cooled slightly, shred it with two forks.
When the pasta is cooked, add the chicken back into the crock pot and stir to combine. If the sauce is too thick, add more chicken broth as needed. Let it all cook a few more minutes to heat through, then serve.
Notes
*You will use as much broth as you need to get your desired consistency. The pasta will continue to absorb the liquid as the pasta sits, so the longer it is in the crock pot, the more liquid you’ll need to add.**Every slow cooker cooks a little differently. I always start checking the chicken around the 2 1/2 hour mark to see if it is cooked through, as overcooked chicken will dry out.Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.