Slow Cooker Chicken Alfredo with Broccoli is the ultimate comfort dish that seamlessly blends tender chicken, creamy sauce, and vibrant broccoli. This dish has become a cherished staple in my kitchen, especially on busy weeknights when time is tight but flavor is non-negotiable. The rich Alfredo sauce paired with al dente fettuccine and nutrient-packed broccoli creates a satisfying meal that’s not just delicious but also comforting. Whether you’re catering to your family’s cravings or impressing guests, this recipe hits all the right notes!

Why you’ll love this dish

This Slow Cooker Chicken Alfredo with Broccoli is not only scrumptious but also incredibly practical. Imagine coming home to a fragrant, one-pot meal ready to serve without the stress of last-minute cooking. It’s economical too, providing a hearty meal for a fraction of the cost of dining out. Plus, it has that magical kid-approved quality, making it a perfect choice for family dinners.

"This recipe has changed our dinner routine! My children devour it every time, and I love how easy it is to throw together in the morning. A family favorite!" – Happy Home Cook

The cooking process explained

Preparing this delightful dish is straightforward, even for novice cooks. You simply layer your ingredients in the slow cooker and let it work its magic. The chicken becomes incredibly tender, while the broccoli retains its fresh flavor, adding a vibrant contrast to the creamy sauce. By adding the fettuccine at the end, you’ll ensure it stays perfectly cooked and absorbs all those delicious flavors.

What you’ll need

To create this culinary masterpiece, gather the following ingredients:

1.5 pounds boneless, skinless chicken breasts
2 cups broccoli florets (fresh or frozen)
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
2 teaspoons garlic powder
1 teaspoon onion powder
Salt and pepper to taste
12 ounces fettuccine pasta
Fresh parsley (for garnish)

Make sure to have everything ready before starting. You might consider using low-sodium chicken broth for a healthier option, or even substituting Greek yogurt for a lighter version of the sauce.

Step-by-step instructions

Layer the Chicken: Begin by placing the boneless, skinless chicken breasts at the bottom of your slow cooker.
Add the Broccoli: If using fresh broccoli, chop it into florets and spread it over the chicken. If frozen, simply place it on top.
Mix the Sauce: In a separate bowl, combine the heavy cream, chicken broth, garlic powder, onion powder, salt, and pepper. Pour this mixture over the chicken and broccoli.
Set Up the Slow Cooker: Cover the slow cooker and choose a cooking setting — low for 4 hours or high for 2 hours. You’re looking for tender, fully cooked chicken.
Cook the Pasta: About 15-20 minutes before serving, bring a pot of water to a boil and cook the fettuccine according to package instructions until it’s al dente. Drain and set aside.
Shred the Chicken: Once cooked, utilize two forks to shred the chicken directly in the slow cooker. Gently mix it with the sauce and broccoli.
Incorporate the Cheese: Stir in the grated Parmesan cheese until it melts and fully combines with the sauce.
Mix with Fettuccine: Add the cooked fettuccine to the slow cooker. Toss everything together to ensure even coating with that creamy sauce.
Serve Immediately: Once fully mixed, serve hot and enjoy a delicious meal!

Best ways to enjoy it

When it comes to plating, a sprinkle of fresh parsley can elevate the dish visually and add a burst of flavor. You can serve this dish alongside garlic bread or a simple side salad for a complete meal. For drinks, consider a light white wine or sparkling water infused with lemon for a refreshing complement.

Storage and reheating tips

To ensure the freshness and safety of your meal, store leftovers in an airtight container in the refrigerator for up to three days. If you want to freeze portions, allow the dish to cool completely before transferring to freezer-safe bags. Just be mindful to reheat thoroughly for safe consumption.

Pro chef tips

For an extra flavor boost, try adding a splash of white wine to the sauce mixture before cooking. This will enhance the depth of the flavors. Also, consider grating your Parmesan cheese fresh from the block for a richer taste and better melt consistency.

Creative twists

Feel free to experiment with this recipe! You could swap the chicken for shrimp or incorporate different veggies, like spinach, peas, or bell peppers. Adding sun-dried tomatoes or olives can impart a Mediterranean flair that’s hard to resist.

Your questions answered

Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just increase the cooking time slightly, ensuring they reach an internal temperature of 165°F.
What can I substitute for heavy cream?
You can use half-and-half or a combination of milk with a tablespoon of butter to mimic cream’s richness.
How long can I store leftovers?
Leftovers can be kept in the fridge for up to three days. For longer storage, freeze individual portions for up to three months.

With its irresistible combination of flavors and ease of preparation, this Slow Cooker Chicken Alfredo with Broccoli is destined to become a go-to recipe in your home. Enjoy the creamy goodness tonight!

Slow Cooker Chicken Alfredo with Broccoli

A comforting dish that combines tender chicken, creamy Alfredo sauce, and vibrant broccoli, perfect for busy weeknights.

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 600 kcal

Ingredients

Main Ingredients

1.5 pounds boneless, skinless chicken breasts
2 cups broccoli florets (fresh or frozen)
1 cup heavy cream Can substitute with half-and-half or a mixture of milk and butter.
1 cup chicken broth Consider using low-sodium chicken broth for a healthier option.
1 cup grated Parmesan cheese Freshly grated recommended for better melting.

Seasonings

2 teaspoons garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Pasta

12 ounces fettuccine pasta

Garnish

Fresh parsley For garnish

Instructions

Preparation

Layer the chicken breasts at the bottom of your slow cooker.
If using fresh broccoli, chop it into florets and spread it over the chicken. If frozen, simply place it on top.
In a separate bowl, combine heavy cream, chicken broth, garlic powder, onion powder, salt, and pepper. Pour this mixture over the chicken and broccoli.
Cover the slow cooker and choose a cooking setting — low for 4 hours or high for 2 hours.
About 15-20 minutes before serving, bring a pot of water to a boil and cook the fettuccine according to package instructions until it’s al dente. Drain and set aside.
Once the chicken is cooked, shred it directly in the slow cooker using two forks. Mix it with the sauce and broccoli.
Stir in the grated Parmesan cheese until it melts and fully combines with the sauce.
Add the cooked fettuccine to the slow cooker. Toss everything together to ensure even coating.
Serve hot and enjoy!