Slow Cooker Chicken Alfredo

Chicken Alfredo is one of the most wonderful things in life. And did you know you can make it completely in a slow cooker without sacrificing a bit of the rich, creamy goodness? This recipe has everything: a smooth cheese sauce, perfectly cooked pasta, and tender chicken. Yet it's almost completely hands-off. You don't even have to boil the pasta! It's, dare I say, magical? Ridiculous? One of my favorite slow cooker recipes of all time?

First, you cook the chicken in the slow cooker for several hours with some chicken broth, heavy cream, and garlic. Then you remove the chicken, add the pasta, and cook it for about 30 minutes. All that's left to do is toss in lots of scrumptious parmesan (grate it yourself for the best flavor and texture), add the chicken back in, and give it a big stir. You're left with an extremely creamy sauce that coats every noodle and piece of chicken with little work or cleanup to show for it. If you're looking for easy dinner recipes or one-pot meals, this is a real winner.

Can you use chicken thighs instead of breasts?

Yes, 1 1/2 pounds of boneless skinless chicken thighs can be used instead of chicken breasts.

What kind of pasta is best for slow cooker chicken Alfredo?

Fettuccine is the standard for Alfredo, but I like using a shorter pasta for this version because it doesn't clump or break like longer pasta shapes can. I use rigatoni in this recipe, but bow-tie, fusilli, cavatappi, or penne pasta can be used instead.

Why did my sauce separate?

The sauce can separate if the cream gets too hot or cooks for too long. Cook the chicken just until it reaches 165 degrees Fahrenheit, then add the rigatoni and stir it occasionally as it cooks. Once the pasta is tender, gently stir in the chicken and freshly grated parmesan. Serve it right away rather than letting it hang out in the slow cooker—the lingering heat can cause the sauce to separate and the pasta to turn mushy.

How do you store leftover slow cooker chicken Alfredo?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a covered skillet over low heat, adding a splash of cream or chicken broth to loosen the sauce if needed. Stir frequently and don’t let the sauce boil, or it could separate. You can also reheat individual portions in the microwave.