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Crockpot Chicken Broccoli Alfredo - Creamy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (or thighs, trimmed)
  • 1 medium onion, finely chopped (optional but adds flavor)
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional for a hint of heat)
  • 4 tablespoons unsalted butter, cut into pieces
  • 8 ounces cream cheese, softened and cubed
  • 1 cup heavy cream (or half-and-half for lighter)
  • 1 1/2 cups freshly grated Parmesan cheese (plus extra for serving)
  • 4 cups broccoli florets (fresh or frozen; bite-sized)
  • 12–16 ounces fettuccine or your favorite pasta (optional but classic)
  • Fresh parsley, chopped, for garnish
  • Lemon wedges (optional, to brighten at the end)

Method
 

  1. Prep the slow cooker base: Add the onion, garlic, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes to the crock. Stir to combine.
  2. Add the chicken: Nestle the chicken breasts into the mixture. Scatter the butter and cream cheese cubes over the top.
  3. Cook low and slow: Cover and cook on Low for 3.5–4.5 hours, or on High for 2–3 hours, until the chicken is cooked through and easily shreds.
  4. Shred the chicken: Remove the chicken to a plate and shred with two forks. Return it to the crock and stir to melt the cream cheese fully into the cooking liquid.
  5. Add the cream and Parmesan: Pour in the heavy cream and stir in the Parmesan until smooth. Cover and cook on Low for another 15–20 minutes to thicken slightly.
  6. Cook the broccoli: While the sauce finishes, steam the broccoli until crisp-tender (about 3–4 minutes for fresh; 2–3 minutes for frozen) or toss it directly into the crock for the last 20–30 minutes on Low if you prefer hands-off.
  7. Cook the pasta: Boil the fettuccine in salted water according to package directions. Reserve 1/2 cup pasta water before draining.
  8. Combine: Stir the broccoli into the Alfredo chicken. Add the drained pasta and toss to coat. If the sauce is too thick, loosen with a splash of pasta water until silky.
  9. Taste and finish: Adjust salt and pepper. Squeeze a little lemon over the top for brightness if you like. Garnish with parsley and extra Parmesan.
  10. Serve: Spoon into warm bowls. The sauce will continue to thicken as it sits, so serve promptly for the creamiest texture.