Description
Crockpot Chicken Broccoli Alfredo is a creamy, cheesy, and comforting slow cooker meal that practically cooks itself. Tender chicken, fresh broccoli, and fettuccine pasta come together in a rich Alfredo sauce for the perfect family-friendly dinner.
Ingredients
2 lbs boneless, skinless chicken breasts
2 jars Alfredo sauce (about 15 oz each)
1 cup chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp dried Italian seasoning
4 cups fresh broccoli florets
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
12 oz uncooked fettuccine pasta
Instructions
Place chicken breasts in the bottom of the crockpot.
In a medium bowl, whisk together Alfredo sauce, chicken broth, garlic powder, onion powder, salt, black pepper, and Italian seasoning. Pour over the chicken.
Cover and cook on low for 4–6 hours, until chicken is tender and easily shredded.
Remove chicken, shred with two forks, and set aside.
Add broccoli florets to the crockpot, stir gently, and cook on low for an additional 30 minutes.
Meanwhile, cook fettuccine pasta in salted boiling water according to package directions. Drain and set aside.
Return shredded chicken to the crockpot. Add pasta, Parmesan, and mozzarella, then stir until evenly coated in sauce.
Serve hot, garnished with extra Parmesan if desired.
Notes
For thicker sauce, reduce chicken broth slightly or let pasta sit in the sauce for 5 minutes before serving.
Want extra-crisp broccoli? Steam separately and stir in at the end.
Can substitute chicken thighs for extra flavor.
Leftovers reheat well with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Serving
- Calories: 510 kcal
- Sugar: 4 g
- Sodium: 940 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg