If you’re a fan of Delish, you know very well that we are OBSESSED with alfredo. We cook (and eat) it like it’s our job … which it kind of is. It’s also our responsibility to continually update you with easier, better ways to cook your fave foods, so when we heard you could make the kind of alfredo that’d make nonna proud, all in a slow cooker, we had to try it.
To be clear, making alfredo sauce on the stovetop isn’t hard. You’re usually just melting butter in heavy cream and adding lots of parmesan cheese. But then you also need to boil pasta, which dirties an extra pan. And you might need a third skillet if you’re cooking a protein. So while the dish as a whole is relatively easy, you’re making a bit of a mess. Luckily, your slow cooker can solve all these problems.
The chicken and the pasta cook in the sauce. First, dump the chicken, chicken stock, heavy cream, butter, and any seasonings into the slow cooker and set it to high for about 2 hours. Then remove and shred the cooked chicken, and add the pasta and the parmesan to the sauce. Cover the slow cooker again and cook it for about 20-25 minutes, depending on your pasta. (We used rigatoni and it was perfectly al dente after about 10 minutes longer that what the box instructs.) It sounds too good to be true, until you’re eating a bowl of perfectly saucy chicken alfredo.