Slow Cooker Chicken Alfredo with Broccoli
A comforting dish that combines tender chicken, creamy Alfredo sauce, and vibrant broccoli, perfect for busy weeknights.
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!
Notes
This dish pairs well with garlic bread or a salad. To enhance flavor, consider adding a splash of white wine to the sauce and using fresh Parmesan.