Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 box (16 oz) pasta (fettuccine or penne)
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the crockpot and season with salt and pepper.
- Pour heavy cream over the chicken and add minced garlic and butter.
- Cook on low for 6 hours or until chicken is tender.
- Shred the chicken and return to the crockpot, stirring in Parmesan cheese.
- Cook the pasta according to package instructions, then combine with the chicken Alfredo mixture.
- Garnish with fresh parsley and serve hot.
Notes
- Optional: add sautéed mushrooms or spinach for extra flavor.
- Use freshly grated Parmesan for the best taste.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg