Creamy Slow Cooker Chicken Alfredo
Set it and forget it chicken Alfredo: juicy chicken, al dente rigatoni, and a silky Parmesan sauce all cooked in one slow cooker!
Ingredients
Sauce and Chicken
- 2 ½ cups (595 g) heavy whipping cream
- 1 ½ cups (12 ounces / 378 g) chicken broth
- ¼ cup (½ stick / 57 g) salted butter, cubed
- 1 tablespoon garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper, plus more for serving
- ¼ teaspoon crushed red pepper flakes
- 2 boneless skinless chicken breasts (about 1 ½ pounds total)
Pasta and Finish
- 12 ounces rigatoni, uncooked
- 1 ½ cups (150 g) Parmesan cheese, freshly grated, plus more for serving
- Fresh parsley, chopped, for garnish
Instructions
Cook the Sauce and Chicken
- Add the heavy cream, chicken broth, butter, garlic, onion powder, salt, pepper, and red pepper flakes to a 6 or 8-quart slow cooker. Stir until combined.
- Nestle in the chicken breasts. Cover and cook on LOW for 3 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165°F.
- Transfer the chicken to a cutting board. Slice into bite-size pieces, cover, and set aside.
Finish with Pasta and Cheese
- Stir the uncooked rigatoni into the sauce, coating the pasta well. Turn the slow cooker to HIGH. Cover and cook, stirring occasionally, until the pasta is tender, about 25 to 30 minutes.
- Return the chicken to the pot. Stir in the Parmesan until it melts and the sauce looks creamy. If it is too thick, add chicken broth 1 tablespoon at a time.
- Serve warm with parsley, extra Parmesan, and cracked black pepper.