Slow Cooker Chicken Alfredo ( Easy Crock Pot Recipe)

🧂 Ingredients

• 1 tablespoon olive oil

  (extra virgin)
• 2 lbs chicken breasts

  (boneless, skinless)
• salt & pepper

  (to taste)
• 3 cups heavy cream
• 5 cups chicken broth

  (divided - 4 cups for the alfredo, 1 cup heated broth when adding pasta)
• ¼ cup butter

  (salted - ½ stick)
• 1 tablespoon garlic

  (chopped and smashed)
• 1 cube chicken bouillon
• 16 oz penne pasta

  (uncooked)
• 4 oz Parmesan cheese

  (freshly grated is best)
• 1 oz Romano cheese

  (freshly grated is best)
• 1 pinch nutmeg

  (optional, freshly ground is best)
• 2 tablespoon fresh parsley

  (chopped, optional garnish)

Instructions

• 1 In a frying pan, heat 1 tablespoon olive oil over medium-high heat until
  shimmering.
• 2 Pat your boneless, skinless 2 lbs chicken breasts dry and lightly season with
  salt & pepper.
• 3 Place chicken breasts in the heated pan and sear both sides of the chicken
  breast (just for color, the chicken does not need to be completely cooked as it
  will cook in the slow cooker), about 2 minutes per side.
• 4 Transfer the pan-seared chicken breasts to your slow cooker, then add 3 cups
  heavy cream, the first 4 cup portion of 5 cups chicken broth, ¼ cup butter,
  smashed or minced 1 tablespoon garlic, and 1 cube chicken bouillon.
• 5 Cook either on low for 4 hours, or high for 2-3 hours (checking your chicken
  alfredo at the 2 hour mark is recommended on high setting). The internal
  temperature of the chicken breasts should read at least 165°F (74°C).
• 6 Remove the cooked chicken breasts from the slow cooker and set aside to slice.
  Add the uncooked 16 oz penne pasta, plus the heated second portion of chicken
  stock or broth, to your slow cooker.
• 7 Cook the pasta and sauce on high setting for 25-30 minutes, or until the pasta
  is tender. Once the pasta is al dente, return the sliced chicken to the sauce,
  add the 4 oz Parmesan cheese and 1 oz Romano cheese along with the 1 pinch
  nutmeg, stir and taste. Season with salt and pepper, to taste.
• 8 Garnish with chopped 2 tablespoon fresh parsley and serve.

Nutrition Info