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Slow Cooker Easy Chicken Alfredo


Chicken thighs ensure juicy morsels of chicken in this slow cooked chicken Alfredo. Don't use chicken breasts as they'll get dried out.

1 Serving: Calories 745

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  • 1 1/4 pounds chicken thighs, cut into 3/4-inch pieces
  • 1 (4.5-ounce) jar sliced mushrooms, drained
  • 1/2 cup roasted red bell pepper strips (from a jar)
  • 2 tablespoons dry sherry, if desired
  • 1 (16-ounce) jar Alfredo sauce
  • 3 cups frozen broccoli cuts
  • 10 ounces uncooked fettuccine
  • 2 tablespoons fresh Parmesan cheese, shredded


Servings 5
Preparation time 25mins
Cooking time 385mins
Adapted from


Step 1

In 3 1/2 to 4-quart slow cooker, layer chicken, mushrooms and roasted pepper strips. Drizzle with sherry. Evenly pour Alfredo sauce on top.

Cover; cook on low setting for 5 to 6 hours.

About 25 minutes before serving, rinse broccoli with warm water to thaw; drain well. Add broccoli to chicken mixture. Increase heat setting to high; cover and cook an additional 20 minutes. Meanwhile, cook fettuccine to desired doneness as directed on package. Drain.

Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with Parmesan cheese.

Expert Tips:

Dark meat is ideal for slow cooking. Chicken thighs will maintain their flavor and tenderness through long simmering, while chicken breasts often become dry and stringy.

If your container of Alfredo sauce is larger than 16 ounces, measure 2 cups for this recipe.


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