Crock Pot Chicken Alfredo With Cream Cheese Recipe: The Best Comfort Food You Will Ever Try

Crock Pot Chicken Alfredo With Cream Cheese Recipe: The Best Comfort Food You Will Ever Try
Crock Pot Chicken Alfredo With Cream Cheese Recipe: The Best Comfort Food You Will Ever Try

Alright, so last weekend I got this wild idea to try making chicken alfredo in my crockpot. I’d seen some stuff online about slow-cooked chicken alfredo being super tender and creamy, so I figured, why not give it a shot? Plus, I’m all about that easy life, and crockpot recipes are pretty much the definition of easy.

First thing I did was grab my ingredients. I had some chicken breasts in the freezer, so I thawed those out. Then I needed cream cheese, heavy cream, and Parmesan cheese—the holy trinity of creamy goodness. Oh, and some garlic, because what’s Italian food without garlic, right? And of course, some pasta.

Getting Started

I took out my trusty crockpot and sprayed the inside with some cooking spray—gotta prevent that sticking! Then, I put the chicken breasts right in. No need to cut them or anything, just plopped them in whole. After that, I took a block of cream cheese—I think it was about 8 ounces—and cubed it up. Then spread the cubes over the chicken.

Crock Pot Chicken Alfredo With Cream Cheese Recipe: The Best Comfort Food You Will Ever Try

Next, I poured in a good amount of heavy cream. I didn’t measure, just eyeballed it until it looked like enough to cover the chicken nicely. Then I grated a bunch of Parmesan cheese on top. I love Parmesan, so I was pretty generous with it. After that, I minced up a few cloves of garlic and tossed that in, too. Sprinkled some salt and pepper over everything, because seasoning is key.

Slow Cooking Magic

Once everything was in the crockpot, I put the lid on and set it to cook on low for about 6 hours. You could probably do it on high for less time, but I wanted that chicken to be fall-apart tender, so I went with the low and slow method. Then I just went about my day and let the crockpot do its thing.

A few hours in, I checked on it, and the smell was amazing. The cream cheese and Parmesan had melted into this gooey, creamy sauce, and the chicken was looking super tender. I used two forks to shred the chicken right in the crockpot—it was so easy, it practically fell apart on its own.

Final Touches

Once the chicken was all shredded and mixed in with the sauce, I cooked some fettuccine pasta separately. While the pasta was cooking, I let the chicken and sauce mixture continue to meld together in the crockpot. Then, when the pasta was done, I drained it and added it to the crockpot.

I gave everything a good stir to make sure the pasta was coated in that delicious, creamy sauce. I let it sit in the crockpot for a few more minutes, just to let the flavors really combine. Then, it was time to eat! I scooped out a big serving, topped it with some extra Parmesan cheese and a sprinkle of parsley for a little color.

And let me tell you, it was so good. The chicken was incredibly tender, and the sauce was rich, creamy, and flavorful. It was the perfect comfort food meal, and it was so easy to make. I’ll definitely be making this again. Maybe next time I’ll add some broccoli or spinach to make it a little healthier, but honestly, it’s pretty perfect as is.

  • Ingredients I Used:
  • Chicken breasts
  • Cream cheese
  • Heavy cream
  • Parmesan cheese
  • Garlic
  • Salt and pepper
  • Fettuccine pasta

So yeah, that’s my crockpot chicken alfredo adventure. If you’re looking for an easy, delicious, and satisfying meal, give it a try. You won’t regret it!

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