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Slow Cooker Skinny Chicken Alfredo - Creamy, Light, and Comforting

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

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs if you prefer juicier meat)
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes (optional, for a little heat)
  • 8 ounces whole-wheat or high-protein fettuccine (or regular, broken in half)
  • 1 cup plain nonfat Greek yogurt (room temperature)
  • 3/4 cup low-fat milk (2% works best)
  • 3/4 cup freshly grated Parmesan cheese
  • 2 tablespoons light cream cheese (optional, for extra silkiness)
  • 2 tablespoons cornstarch (or 1 tablespoon flour)
  • 2 tablespoons chopped fresh parsley (for garnish)
  • 1 tablespoon olive oil or light butter
  • Lemon zest or a squeeze of lemon (optional, to brighten the sauce)

Method
 

  1. Season and load the slow cooker: Add onion, garlic, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes to the slow cooker. Stir to combine. Nestle the chicken breasts into the liquid.
  2. Cook the chicken: Cover and cook on Low for 3 to 4 hours, or on High for 1.5 to 2 hours, until the chicken is cooked through and easily shreds. Avoid overcooking; juicy chicken makes a better sauce.
  3. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Keep the cooking liquid in the slow cooker. Return the shredded chicken to the pot.
  4. Thicken the base: In a small bowl, whisk the cornstarch with 2 tablespoons of the milk to make a slurry. Stir the slurry into the slow cooker. Add the light cream cheese if using. Cover and cook on High for 10 to 15 minutes to slightly thicken.
  5. Cook the pasta: Break the fettuccine in half and add it to the slow cooker, pressing it down into the liquid and chicken so it’s mostly submerged. Drizzle with olive oil or dot with light butter to prevent sticking. Cover and cook on High for 20 to 30 minutes, stirring gently every 8 to 10 minutes, until the pasta is al dente. If it looks dry, add 1/4 cup hot water or broth at a time.
  6. Finish the Alfredo sauce: In a bowl, whisk together the Greek yogurt, remaining milk, and Parmesan until smooth. Turn the slow cooker to Warm. Stir in the yogurt mixture gradually to avoid curdling. Taste and adjust seasoning with more salt, pepper, and a squeeze of lemon if desired.
  7. Rest and serve: Let the pasta sit on Warm for 3 to 5 minutes to set. Garnish with parsley and extra Parmesan. Serve right away while creamy.