Slow Cooker Chicken Alfredo with Broccoli Recipe

Creamy. Savory. Effortless. These are just a few words that come to mind when describing Slow Cooker Chicken Alfredo with Broccoli—a dish that balances gourmet flavor with the convenience of hands-free cooking. This recipe captures the essence of a beloved Italian-American classic, then streamlines the process using one of the most indispensable tools in a home kitchen: the slow cooker.

Chicken Alfredo is traditionally made on the stovetop, with a rich sauce built from butter, cream, garlic, and Parmesan, then tossed with pasta and sometimes chicken. But life gets busy, and not everyone has the time to stir a sauce over low heat or babysit boiling pasta. That’s where the slow cooker comes in. With just a bit of prep in the morning, you can come home to a complete, hearty meal ready to serve—juicy, tender chicken in a creamy garlic-Parmesan Alfredo sauce, perfectly balanced with nutritious broccoli and comforting pasta.

This dish is ideal for families, meal prep enthusiasts, and anyone who wants a restaurant-quality meal with minimal effort. It’s approachable for beginners but flavorful enough to satisfy even seasoned home cooks. Over the next sections, you’ll learn not only how to make this recipe from start to finish, but also the culinary history behind Alfredo, the science of slow cooking, and tips for customizing the dish to fit your taste or dietary needs.

A Brief History of Alfredo and the Slow Cooker

The Origins of Alfredo Sauce

Alfredo sauce, in its most traditional form, is surprisingly simple. It was invented in Rome in 1914 by Alfredo di Lelio, a restaurateur trying to tempt his pregnant wife’s appetite with something gentle and comforting. He combined fettuccine with butter and Parmesan, and the result was so delightful that he added it to the menu of his restaurant, Alfredo alla Scrofa.

Italian Americans later expanded the original three-ingredient version. In the United States, especially post-World War II, heavy cream was added to the recipe, giving it the rich, luscious texture most Americans associate with “Alfredo” today. It became a staple of Italian-American cuisine and a popular choice in casual dining restaurants.

While traditional Alfredo is served over fettuccine with minimal additions, the Americanized versions often include chicken, shrimp, vegetables, and pasta of all kinds. The inclusion of broccoli emerged in the late 20th century as a way to add nutrition, flavor, and color contrast.

The Rise of the Slow Cooker

The slow cooker, often known by the brand name Crock-Pot, was introduced in the 1970s and quickly became a symbol of convenience cooking. Designed to slowly cook meals over hours at a low temperature, it was perfect for stews, braises, and casseroles.

In recent years, slow cookers have experienced a resurgence in popularity thanks to busy lifestyles and the increasing interest in low-prep, one-pot meals. They offer the ability to infuse ingredients with deep flavor without constant attention, making them ideal for dishes like Chicken Alfredo, where tenderness and creaminess are key.

Merging a classic like Alfredo with the set-it-and-forget-it ease of slow cooking is a natural evolution—one that suits modern households looking for smart, satisfying solutions to home-cooked meals.

Step-by-Step Instructions

Step 1: Prepare and Season the Chicken

1. Place chicken in the bottom of the slow cooker.

2. Season generously with salt, pepper, garlic, onion powder, and Italian seasoning.

3. Add broth over the chicken, covering the meat at least ¾ of the way.

Step 2: Begin Cooking

1. Cover the slow cooker with the lid.

2. Cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is cooked through and tender.

Step 3: Shred the Chicken

1. Once cooked, remove the chicken to a plate.

2. Use two forks to shred it gently; it should fall apart easily.

3. Return the shredded chicken to the slow cooker.

Step 4: Build the Creamy Sauce

1. Add cream, Parmesan, cream cheese (if using), and minced garlic to the slow cooker.

2. Whisk or stir gently to combine. The cheese will melt into the sauce within 10–15 minutes.

3. Taste the sauce and adjust seasoning if needed.

Step 5: Add Pasta and Broccoli

1. Stir in the uncooked pasta and broccoli florets.

2. Cover and continue to cook on High for 25–35 minutes, or until the pasta is tender and the broccoli is cooked to your liking.

   • Stir once halfway through to prevent sticking.

   • For softer broccoli, add it earlier; for firmer texture, add it during the last 10 minutes.

Step 6: Finish and Serve

1. Stir everything well to combine. If the sauce is too thick, add a splash of cream, milk, or pasta water to loosen.

2. Taste and adjust seasoning again—this is the time to add lemon zest, more Parmesan, or red pepper flakes if desired.

3. Serve hot, garnished with fresh herbs and an extra drizzle of olive oil or butter for richness.