Slow Cooker Chicken Alfredo
Creamy and cheesy slow cooker chicken alfredo is the ultimate low-carb comfort food that’s easy to make and perfect for busy weeknights. With tender chicken, a rich and velvety sauce, and minimal prep, this dish is a family favorite that pairs beautifully with zoodles, pasta, or vegetables.
Table of Contents
Chef’s Tips
- To keep this dish low-carb and gluten-free, serve it over zoodles or cauliflower rice.
- Always add the cream and grated cheeses after cooking the chicken to prevent the sauce from separating.
- For a thicker sauce, substitute xanthan gum with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
Ingredients
- 2 lbs boneless, skinless chicken breast: Tender and lean protein.
- 1 cup chicken stock: Adds flavor and keeps the chicken moist.
- 1 tsp garlic powder: For subtle, savory undertones.
- Salt and pepper to taste: Enhances the dish’s flavor.
- 8 oz cream cheese: Creates a creamy, rich base.
- 2 cups heavy cream, warmed: The silky heart of the alfredo sauce.
- 1 cup Parmesan cheese, freshly shaved: Adds a nutty and savory richness.
- 1 cup Romano cheese, freshly shaved: Provides a sharper, tangy flavor.
- ½ tsp xanthan gum: Thickens the sauce while keeping it low-carb.
Substitutions
- Chicken: Use chicken thighs for a juicier option or turkey breast as an alternative.
- Cheeses: Replace Romano with Pecorino or use all Parmesan for a simpler flavor.
- Cream: Substitute heavy cream with half-and-half for a lighter sauce.
- Thickener: Skip the xanthan gum for a thinner sauce or use arrowroot powder as another low-carb thickening agent.
Instructions
- Prepare the slow cooker liner with nonstick cooking spray.
- Place chicken breasts in the bottom of the slow cooker. Pour chicken stock over the chicken and season with garlic powder, salt, and pepper.
- Cut cream cheese into cubes and layer it over the chicken.
- Cover and cook on high for 2–3 hours or low for 4–5 hours until the chicken is tender.
- Remove the chicken and shred, slice, or cube it as desired.
- Whisk the remaining slow cooker contents until the cream cheese is fully blended.
- Add the warmed heavy cream and cheeses to the slow cooker, stirring until melted and smooth.
- Sprinkle the sauce with xanthan gum, stirring until the sauce thickens slightly.
- Return the chicken to the slow cooker to coat it in the sauce.
- Serve hot over zoodles, pasta, or your choice of vegetables.
FAQs
Yes, you can use frozen chicken breasts, but the cooking time will increase. Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave, adding a splash of cream to refresh the sauce if needed.
Yes, you can freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
This creamy slow cooker chicken alfredo is a guaranteed crowd-pleaser, delivering bold flavors and a luxurious texture with minimal effort. Whether you’re serving it for a cozy family dinner or meal-prepping for the week, this recipe is bound to become a staple in your kitchen!
Slow Cooker Chicken Alfredo
Equipment
- Crockpot
Ingredients
- 2 lbs boneless, skinless chicken breast
- 1 c chicken stock
- 1 tsp garlic powder
- salt and pepper to taste
- 8 oz cream cheese
- 2 c heavy cream warmed
- 1 c Parmesan cheese freshly shaved
- 1 c Romano cheese freshly shaved
- 1/2 tsp xanthan gum to thicken
Instructions
- Prepare the slow cooker liner with nonstick cooking spray.
- Place chicken breast into the bottom of the slow cooker. Pour the chicken stock over the chicken. Sprinkle the chicken with garlic powder, salt, and black pepper.
- Cut the cream cheese into cubes and place over the top of the chicken.
- Cover the slow cooker and cook on high for 2 to 3 hours or low for 4 to 5 hours.
- Carefully remove the chicken from the slow cooker. Cut into slices, shred, or cube.
- Whisk the remaining contents of the slow cooker until the cream cheese is blended with the juices.
- To the slow cooker, add the warmed heavy cream and cheeses. Stir in the cheeses and continue stirring until melted.
- Sprinkle the sauce with xanthan gum and stir to combine. The xanthan gum will thicken slightly and then continue to thicken as the sauce begins to cool.
- If desired, return the chicken to the slow cooker.
- Serve the chicken and sauce over zoodles for a low carb option or over regular fettuccine noodles.
Nutrition values are estimates, for exact values consult a nutritionist.
