Slow cooker chicken alfredo is a simple, low effort way to a delicious itatlian dinner! Serve some of this creamy alfredo with shredded chicken tonight!
Here is another slow cooker recipe for you to try! As much as I like to make alfredo sauce from scratch sometimes I am too pressed for time. I’ve got to be in and out or I have other things that need to be done. This recipe works well with my craziness. My kids devoured this, went back for seconds and didn’t complain. How awsome is that! This would also make a pretty awesome Valentine’s dinner. Throw in a green salad and some french bread and you’ve got yourself a romantic dinner!
I like to line my crockpot with those handy slow cooker liners. It makes the clean up so much easier. If you’re not using a liner make sure to spray your slow cooker with some cooking spray. To start with, place your chicken breast halves in the bottom of the crockpot, sprinkle them with the italian dressing mix and drizzle with the water. Cook on low for 4 hours.
Remove cooked chicken from the crockpot and shred with two forks.
Add the cream of chicken soup, cream cheese, and garlic to the liquid remaining in the crockpot. Whisk together until mostly smooth. There will probably still be some chunks of cream cheese floating around, but that’s ok.
Stir the chicken into the sauce. Cook on low for an additional hour. After an hour, cook the linguine according to package directions. While the linguine is cooking, thin down the chicken alfredo with milk to the desired constistency. This is a thicker than usual sauce, so don’t overdo it. Serve over the linguine!
- 4 Boneless, skinless chicken breasts cut in half
- 1 package Dry Italian Dressing Mix
- 1/4 Cup Water
- 2 cloves Garlic, crushed
- 1 (8 oz) package Cream Cheese
- 1 Can Cream of Chicken Soup
- 12 oz Linguine
- Milk amount will vary depending on how thick or thin you want the sauce
Either spray a crockpot with cooking spray or line it with a slow cooker liner. Place the chicken breast halves in the bottom.
Sprinkle the chicken with the italian dressing mix and drizzle with the water. Cook on low for 4 hours.
Remove chicken from the crockpot and shred with two forks.
Stir in the garlic, cream, cheese, and cream of chicken soup into the liquid remaining in the crockpot. Stir in the shredded chicken and cook on low for an additional hour.
Add enough milk to make the sauce the consistency you desire. This is a thicker sauce so don't over do it.
Cook the linguine according to package directions. Serve the the chicken alfredo sauce over the linguine.