Description
A rich, creamy, and effortless chicken alfredo made in the slow cooker. Tender shredded chicken tossed in a garlic parmesan cream sauce.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1/2 cup unsalted butter, sliced
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 lb fettuccine pasta
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place chicken breasts in the slow cooker and season with salt and pepper.
- Top chicken with sliced butter and minced garlic.
- Pour heavy cream around the chicken.
- Cook on LOW for 6 hours or HIGH for 3 hours.
- Remove chicken and shred with two forks, then return to the pot.
- Stir in grated Parmesan cheese until melted and smooth.
- Cook pasta separately according to package directions.
- Toss the cooked pasta into the slow cooker sauce and serve immediately.