The Best Crock pot Chicken Alfredo Sauce You’ll Ever Make
Ingredients
- Chicken Breasts – 4 boneless, skinless breasts
- Heavy Cream – 1 ½ cups
- Cream Cheese – 8 oz, softened
- Parmesan Cheese – 1 cup, freshly grated
- Garlic – 3 cloves, minced
- Butter – 4 tbsp
- Italian Seasoning – 1 ½ tsp
- Salt – 1 tsp (adjust to taste)
- Pepper – ½ tsp (adjust to taste)
- Pasta (optional) – 8 oz (penne, fettuccine, or any pasta of your choice)
Instructions
- Prepare the Chicken: Start by placing the chicken breasts at the bottom of your crockpot.Season them generously with salt, pepper, and a sprinkle of Italian seasoning.
- Make the Sauce: In a separate bowl, combine the heavy cream, cream cheese, and butter.Microwave or gently heat until the cream cheese and butter are softened andeasily blendable. Stir in the minced garlic, Parmesan cheese, and a pinch moreItalian seasoning.
- Combine in the Crockpot: Pour the creamy mixture over the chickenbreasts in the crockpot, ensuring the chicken is evenly covered. If you'd liketo add pasta, do so at this stage (you can add uncooked pasta, and it will cookin the sauce).
- Cook Low and Slow: Set your crockpot to low and cook for 4-6 hours, or until the chickenis tender and cooked through. If you're using pasta, ensure it's fully cookedby the end of the cooking time.
- Shred the Chicken: Once the chicken is done, remove it from the crockpot and shred itusing two forks. Return the shredded chicken to the sauce and stir everythingtogether until the sauce is thick and creamy.
- Serve and Enjoy: Serve the creamy chicken Alfredoover your favorite pasta, rice, or steamed vegetables. Garnish withextra Parmesan or fresh herbs if desired!
