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Crock Pot Chicken Alfredo with Broccoli

Convenience meets comfort in this irresistible Crock Pot Chicken Alfredo with Broccoli. The creamy, cheesy sauce simmers with tender chicken and crisp broccoli, creating a restaurant-quality meal with minimal effort. Perfect for busy weeknights, this recipe practically makes itself while you enjoy life.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 pounds boneless skinless chicken breasts
Seasonings
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
Sauce Ingredients
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 (8 oz) block cream cheese cubed
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
Pasta and Vegetables
  • 16 oz fettuccine pasta or penne
  • 4 cups fresh broccoli florets about 2 heads
Optional
  • 2 tablespoons butter for added richness (optional)

Equipment

  • Slow cooker
  • Large pot for boiling pasta
  • Forks (for shredding chicken)

Method
 

  1. Place the 2 pounds of boneless skinless chicken breasts in the bottom of your slow cooker. Season them evenly with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder.
  2. Pour in 2 cups heavy cream and 1 cup chicken broth. Add the cubed 8 oz block of cream cheese, 1 cup grated Parmesan cheese, and 1 teaspoon Italian seasoning. There’s no need to stir everything perfectly, as the heat will melt the cream cheese gradually.
  3. Cover and cook on LOW for 4-5 hours (or on HIGH for 2-3 hours) until the chicken is thoroughly cooked and tender enough to shred. Give the mixture a gentle stir about halfway through to help the cream cheese incorporate evenly.
  4. Meanwhile, cook 16 oz of pasta according to package directions in a large pot. During the last 30 minutes of the slow cooker’s cooking time, add 4 cups of fresh broccoli florets to the cooker so they remain tender-crisp.
  5. Once the cooking time is complete, remove the chicken and shred it using two forks. Return the shredded chicken back into the slow cooker. If desired, stir in 2 tablespoons of butter for extra richness.
  6. Add the drained pasta to the slow cooker and gently toss everything together. Alternatively, you can serve the pasta in bowls and spoon the creamy chicken Alfredo with broccoli over the top.

Notes

This Crock Pot Chicken Alfredo with Broccoli is versatile and easy to customize. You can substitute rotisserie chicken or shrimp for a different protein, or swap broccoli with spinach, peas, or asparagus. For a lighter version, try using half-and-half instead of heavy cream, and whole wheat or gluten-free pasta can be used. Serve with garlic bread and a crisp Caesar salad for a complete meal.