Description
A rich and creamy slow cooker chicken alfredo infused with fresh garlic and savory herbs. This easy one-pot method ensures tender chicken and a velvety sauce.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 4 tbsp unsalted butter, sliced
- 4 cloves garlic, minced
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 lb fettuccine pasta
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Season the chicken breasts with salt and black pepper.
- Place chicken in the slow cooker and top with minced garlic, dried parsley, and dried oregano.
- Add slices of butter on top of the chicken breasts.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through.
- Remove chicken from the pot and shred or cube it on a separate plate.
- Pour heavy cream into the slow cooker with the remaining juices and stir to combine.
- Stir in the grated Parmesan cheese over low heat until melted and smooth.
- Cook fettuccine in a separate pot according to package directions.
- Toss the cooked pasta and prepared chicken into the sauce until fully coated.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American-Italian