There’s nothing like coming home to the rich, creamy aroma of slow cooker chicken alfredo with broccoli bubbling away—especially on those days when cooking feels like the last thing on your to-do list. Trust me, my slow cooker has saved more weeknight dinners than I can count, and this recipe? It’s pure magic. Just toss in the chicken, let the creamy sauce work its slow-cooked wonder, and finish with crisp-tender broccoli. No fuss, no stress—just comfort in a bowl, ready when you are.

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Why You’ll Love This Slow Cooker Chicken Alfredo with Broccoli

Let me count the ways this recipe will become your new go-to:

Set-it-and-forget-it easy: Dump everything in the slow cooker (except the broccoli – that comes later) and let it work its magic while you tackle your day
Creamy perfection: The slow simmering melds the garlic, parmesan and cream into a sauce so velvety, you’ll swear you spent hours stirring
Sneaky nutrition: The broccoli stays perfectly crisp-tender when added at the end – a veggie boost even picky eaters won’t protest
Crowd-pleaser: Creamy pasta? Tender chicken? Cheesy goodness? This checks all the comfort food boxes for kids and adults alike

Ingredients for Slow Cooker Chicken Alfredo with Broccoli

Gather these simple ingredients – trust me, every one plays a crucial role in creating that dreamy, creamy alfredo magic:

2 lbs boneless, skinless chicken breasts (the star of our show – fresh and plump works best)
1 lb fresh broccoli florets (look for those vibrant green tight heads – frozen works in a pinch but fresh gives better texture)
16 oz fettuccine pasta (the classic choice, but hey, use what you’ve got!)
2 cups heavy cream (this is what makes it luxuriously creamy – no skimping!)
1 cup freshly grated parmesan cheese (the real stuff, please – that pre-grated powder won’t melt right)
3 cloves garlic, minced (more if you’re garlic obsessed like me)
1 tsp salt (start with this – you can always add more later)
1/2 tsp black pepper (freshly cracked gives the best flavor)
1/2 tsp dried parsley (or fresh if you’ve got it – about 1 tbsp chopped)

See? Nothing fancy – just good, honest ingredients that come together beautifully in your slow cooker. Now let’s get cooking!

Equipment Needed

You probably have everything already, but let me quickly run through the essentials:

6-quart slow cooker (the perfect size for this recipe)
Measuring cups and spoons (no eyeballing the cream – trust me on this)
Sharp knife and cutting board (for mincing that garlic just right)
Large pot (for cooking the pasta to al dente perfection)
Two forks (for shredding that tender chicken like a pro)

That’s it! No fancy gadgets required – just simple tools for simple, delicious cooking.

How to Make Slow Cooker Chicken Alfredo with Broccoli

Okay, let’s make some magic happen! This recipe couldn’t be simpler – it’s basically dump, cook, shred, and enjoy. But I’ll walk you through each step to ensure creamy, dreamy perfection every time.

Step 1: Prepare the Slow Cooker

First things first – place those beautiful chicken breasts right in your slow cooker. No need to brown them first (hooray for shortcuts!). Pour in the heavy cream, then sprinkle the parmesan, garlic, salt, pepper and parsley over top. Give it one good stir – just enough to mix the sauce ingredients – then walk away. Set it for 6 hours on low or 3 on high if you’re in a hurry.

Step 2: Cook and Shred the Chicken

When the time’s up, your chicken should be fall-apart tender. Grab two forks and shred it right in the slow cooker – so easy! Just be gentle; overcooked chicken gets stringy. The sauce will look thin now, but don’t panic – that’s normal.

Step 3: Add Broccoli and Finish

Now toss in those fresh broccoli florets (frozen works too – see my tips later). Stir everything together, pop the lid back on, and cook for just 30 more minutes. You want the broccoli bright green with a slight crunch – no mushy veggies here! Check at 20 minutes if you like them extra crisp.

Step 4: Cook Pasta and Combine

While the broccoli cooks, boil your fettuccine al dente (it’ll keep cooking in the sauce later, so underdo it slightly). Drain well, then toss with that gorgeous creamy chicken and broccoli mixture in the slow cooker. The pasta will soak up all that saucy goodness!

Tips for Perfect Slow Cooker Chicken Alfredo with Broccoli

After making this recipe more times than I can count, here are my foolproof tips for absolute perfection:

Give it a stir or two if you’re home – especially during the first hour. This helps the sauce ingredients blend beautifully and prevents any sticking.
Fresh broccoli wins for texture every time, but frozen works in a pinch – just add it frozen (no thawing!) during the last 20 minutes.
Taste and tweak right before serving – sauces change as they cook! I usually add an extra pinch of salt and grated parmesan at the end.

These little tricks make all the difference between good chicken alfredo and “wow, make this every week” chicken alfredo!

Variations and Substitutions

Listen, I know life happens and sometimes you gotta improvise! Here are my favorite ways to switch up this recipe when needed:

Half-and-half works if you’re watching calories (though I’ll whisper – it won’t be quite as luxuriously creamy)
Gluten-free pasta holds up beautifully – just cook it separately and add at the end like regular noodles
Mushroom lovers – toss in sliced creminis with the broccoli for an earthy twist
No fettuccine? Penne or rotini make great alternatives – use what you’ve got!

The beauty of this recipe? It’s endlessly adaptable to what’s in your fridge and pantry!

Serving Suggestions

Oh, let me tell you how I love to serve this cozy masterpiece! A basket of warm garlic bread is absolutely non-negotiable in my house – perfect for soaking up every last drop of that creamy sauce. If I’m feeling fancy, I’ll toss together a simple side salad with lemon vinaigrette to cut through the richness. And the garnishes? A snowfall of extra parmesan (because is there ever enough?) and a pinch of red pepper flakes for those who like a little heat. Pure comfort on a plate!

Storage and Reheating Instructions

Okay, let’s talk leftovers – because this chicken alfredo might be even better the next day! Store it in airtight containers in the fridge for up to 4 days. When reheating, do it gently over low heat with a splash of milk to bring back that creamy texture. Microwaving works too – just stir every 30 seconds and add a tablespoon of cream. Trust me, cold leftovers straight from the fridge at midnight? Also delicious – not that I’d know anything about that…

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what you’re getting per serving (and remember – these numbers can vary depending on your exact ingredients):

Calories: About 520 per generous bowlful
Fat: 28g (that rich cream and parmesan working their magic)
Protein: A solid 36g from the chicken and cheese
Carbs: 32g (mostly from the pasta and broccoli)

Not bad for such a decadent-tasting dish, right? And hey, that broccoli counts toward your veggies for the day – I call that a win!

Frequently Asked Questions

I get questions about this slow cooker chicken alfredo all the time – let me answer the ones that pop up most often:

Can I use frozen broccoli? Absolutely! Just add it frozen during the last 20 minutes instead of 30. No need to thaw – the florets will cook perfectly without turning mushy.

How do I prevent the sauce from curdling? Two secrets: cook on low heat and give it a stir once or twice if you can. High heat makes dairy unhappy – patience gives you that silky smooth texture!

Will chicken thighs work instead of breasts? Yes! Thighs stay super moist – just reduce cooking time by about 30 minutes since they cook faster than breasts.

Can I make this ahead? You bet! Cook everything except the pasta up to 2 days early. When ready to serve, heat the sauce while cooking fresh noodles – the texture stays perfect.

What if my sauce seems too thin? Don’t panic – stir in an extra handful of parmesan at the end. The residual heat will melt it into a thicker, richer sauce.

Rate This Recipe

Did this slow cooker chicken alfredo save your weeknight? I’d love to hear how it turned out! Leave a rating below and tell me your favorite variation – your tips might help another busy cook.

5-Star Slow Cooker Chicken Alfredo with Broccoli You’ll Love

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A creamy and comforting slow cooker chicken alfredo with broccoli. Perfect for busy days.

Author: Kitchen Hub
Prep Time: 15 mins
Cook Time: 3 hours
Total Time: 3 hours 15 mins
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: Italian-American
Diet: Low Lactose

Ingredients

Scale

2 lbs boneless, skinless chicken breasts
1 lb broccoli florets
16 oz fettuccine pasta
2 cups heavy cream
1 cup grated parmesan cheese
3 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried parsley

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Instructions

Place chicken breasts in the slow cooker.
Add heavy cream, parmesan cheese, garlic, salt, pepper, and parsley.
Cover and cook on low for 6 hours or high for 3 hours.
Shred the chicken with forks.
Add broccoli florets and cook for 30 more minutes.
Cook fettuccine separately according to package directions.
Drain pasta and mix with the chicken alfredo sauce.

Notes

Use fresh broccoli for best texture.
Stir occasionally for even cooking.
Adjust seasoning to taste.

Nutrition

Serving Size: 1/6 of recipe
Calories: 520
Sugar: 4g
Sodium: 680mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 36g
Cholesterol: 165mg