Crock Pot Chicken Broccoli Alfredo Recipe

I’m excited to share my Chicken Broccoli Alfredo made in the Crock Pot and a clever shortcut tucked into the ingredient list that changed how I cook it.

I’ll be honest I wasn’t sure at first if a Crock Pot Chicken Broccoli Alfredo could look as good as it tastes but it really does. I love how the Alfredo sauce melts into everything and the broccoli florets keep a bright pop so dinner never feels dull.

This is one of those Chicken Crockpot Recipes Easy that convinces picky eaters to eat it without a fight, and yet it feels a little indulgent like you got away with something. I always cut corners, try weird swaps, and somehow it keeps working so you gotta try it.

Ingredients

• Chicken breasts: Lean protein, fills you up, low fat if trimmed, great for muscle building
• Alfredo sauce: Rich creamy base, mostly fat and calories, adds savory comfort, not sweet
• Cream cheese: Thick, tangy and smooth, adds creaminess and calories, some calcium too
• Broccoli florets: High in fiber and vitamin C, low calorie, adds green freshness and crunch
• Fettuccine pasta: Carb heavy, gives body and texture, choose whole grain for more fiber
• Parmesan cheese: Salty umami punch, little goes far, adds savory depth and calcium
• Garlic: Pungent, adds sharp savory flavor, has antioxidants, a little goes a long way

Ingredient Quantities

• 2 pounds boneless skinless chicken breasts


• 1 jar 15 ounce Alfredo sauce


• 8 ounces cream cheese


• 1/2 cup chicken broth


• 1/2 cup heavy cream


• 2 cloves garlic


• 1 teaspoon Italian seasoning


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 4 cups broccoli florets fresh or frozen


• 12 ounces fettuccine pasta


• 3/4 cup grated Parmesan cheese


• 2 tablespoons chopped fresh parsley

How to Make this

1. Pat 2 pounds boneless skinless chicken breasts dry, season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon Italian seasoning, mince 2 cloves garlic and rub it on the chicken, then place the breasts in the bottom of the crock pot.

2. Pour one 15 ounce jar Alfredo sauce over the chicken, add 8 ounces cream cheese cut into cubes so it melts faster, 1/2 cup chicken broth and 1/2 cup heavy cream, give it a gentle stir so the cream cheese is partly submerged.

3. Cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the chicken is cooked through and shreddable, you dont want it dry but it should pull apart easily.

4. Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the crock pot and stir to combine with the sauce.

5. Add 4 cups broccoli florets (fresh or frozen) to the crock pot, set to high and cook 15 to 20 minutes more until the broccoli is tender but not mushy; if using frozen give it a few extra minutes.

6. While the broccoli cooks, bring a large pot of salted water to a boil and cook 12 ounces fettuccine until just al dente, reserve about 1/2 cup of the pasta water before draining.

7. Stir 3/4 cup grated Parmesan cheese into the crock pot sauce, taste and adjust salt and pepper if needed, if the sauce seems too thick loosen it with some reserved pasta water or a splash more heavy cream.

8. Add the drained fettuccine to the crock pot and toss gently to coat, or if your crock pot is crowded serve the chicken Alfredo over the pasta and spoon sauce and broccoli on top.

9. Sprinkle 2 tablespoons chopped fresh parsley and extra Parmesan over everything, serve immediately and enjoy, it’s rich so a little goes a long way.

Equipment Needed

1. Crock pot (slow cooker), big enough for 2 lbs chicken
2. Large pot for boiling the fettuccine
3. Colander for draining the pasta
4. Cutting board for the chicken and parsley
5. Chef’s knife, sharp for trimming and mincing garlic
6. Measuring cups and spoons for the broth, cream and seasonings
7. Silicone spatula or wooden spoon for stirring the sauce
8. Two forks for shredding the cooked chicken
9. Box grater or microplane for fresh Parmesan

FAQ

Crock Pot Chicken Broccoli Alfredo Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs, they stay juicier and are more forgiving in the crock pot so they wont dry out.
• 1 jar (15 oz) Alfredo sauce: make a quick sauce with 1 1/2 to 2 cups heavy cream plus about 1 to 1 1/2 cups grated Parmesan, simmer till it thickens, same rich flavor but fresher.
• 8 ounces cream cheese: use 8 ounces mascarpone or full fat ricotta instead, gives a silkier, less tangy finish.
• 12 ounces fettuccine pasta: swap for penne or rigatoni if you want easier serving, or use gluten free pasta if needed; adjust cooking time as package says.

Pro Tips

– Sear the chicken quick in a hot skillet before it goes in the slow cooker, it gives way more flavor and helps keep the meat juicy instead of bland, you dont have to fully cook it just get a golden crust.

– Cube and warm the cream cheese a bit so it melts smoothly, or stir the sauce with an immersion blender at the end to get rid of any lumps and make the sauce velvety.

– Keep the broccoli firm by blanching for 1-2 minutes then shocking in ice water, or add it only at the very end, that way it stays bright green and not mushy.

– Cut the richness with a little acid and fresh cheese, a squeeze of lemon or a splash of white wine plus fresh grated Parm at the end makes the sauce taste lighter and more balanced, and always taste for salt before serving.