Crockpot Chicken Alfredo

Updated at: Thu, 17 Aug 2023 02:46:31 GMT

Step 1

In a frying pan, heat olive oil over medium high heat until shimmering.

Step 2

Pat your boneless, skinless chicken breasts dry and lightly season with salt and pepper.

Step 3

Place chicken breasts in the heated pan and sear both sides of the chicken, about 2 minutes per side.

Step 4

Transfer the pan seared chicken breasts to your slow cooker, then add heavy cream, the first 4 cup portion of chicken stock or broth, butter, smashed garlic, and chicken bouillon cube.

Step 5

Cook either on low for 4 hours, or high for 2-3 hours (checking your chicken alfredo at the 2 hour mark is recommended on high setting). The internal temperature of the chicken breasts should read at least 165°F (74°C).

Step 6

Remove the cooked chicken breasts from the slow cooker and set aside to slice. Add the uncooked penne pasta, plus the heated second portion of chicken stock or broth, to your slow cooker.

Step 7

Cook the pasta and sauce on high setting for 25-30 minutes, or until the pasta is tender. Once the pasta is al dente, return the sliced chicken to the sauce, add the Parmesan and Romano cheeses along with the nutmeg, stir and taste. Season with salt and pepper, to taste.

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