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Slow Cooker Chicken and Shrimp Alfredo


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  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 (16-ounce) bag baby carrots
  • 1 green bell pepper, sliced
  • 6 oz boneless, skinless chicken breasts, cut into pieces
  • 1 (16-ounce) jar Alfredo sauce
  • 3 tablespoons skim milk
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon dried basil leaves
  • 5 oz frozen fully cooked shrimp, thawed
  • 1/4 cup grated Parmesan cheese
  • 6 oz Pasta


Servings 2
Adapted from


Step 1

1. In slow cooker, combine onion, garlic, carrots, bell pepper, and chicken breasts. Pour Alfredo sauce over all. Pour milk into Alfredo sauce jar along with the thyme, salt, pepper, and basil;, close tightly, and shake vigorously to get all of the sauce. Pour this into the slow cooker and stir gently.

2. Cover and cook on low for 6-7 hours or until chicken is cooked and vegetables are tender.

3. Add shrimp to slow cooker. Stir, cover, and cook for 10-15 minutes or until shrimp are hot. Stir in Parmesan cheese and serve over hot cooked pasta.


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