How to Make Slow Cooker 3-Ingredient Chicken Alfredo
Prepare the Chicken
Place 2–3 boneless, skinless chicken breasts into the bottom of your slow cooker.
Add the Sauce
Pour one jar (about 15 ounces) of Alfredo sauce over the chicken, making sure the chicken is fully coated.
Cook Low and Slow
Cover the slow cooker and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and fully cooked.
Shred or Slice
Once done, remove the chicken, shred it with two forks (or slice it if you prefer chunks), then stir it back into the Alfredo sauce.
Cook the Pasta
Near the end of the slow cooking time, boil your pasta according to package instructions. Drain and set aside.
Bring It All Together
Combine the shredded chicken Alfredo with the cooked pasta. Toss until the pasta is coated in the creamy sauce.
Serve and Enjoy
Top with a sprinkle of Parmesan or fresh parsley if you like, then serve hot.
Tips for the Best Results
Thighs vs. Breasts: Chicken thighs stay juicier, while breasts keep things lean.
Go Creamier: Stir in a splash of heavy cream before serving for extra richness.
One-Pot Hack: Add uncooked pasta directly into the slow cooker during the last 30 minutes (with an extra ½ cup water or broth) for a true one-dish meal.
Final Thoughts
The beauty of Slow Cooker 3-Ingredient Chicken Alfredo lies in its simplicity. With almost no prep and just three ingredients, you can create a meal that tastes like a comfort-food indulgence. It’s perfect for busy weeknights, cozy weekends, or whenever you want creamy, satisfying pasta without spending hours in the kitchen.
