Best 8 Crock Pot Chicken And Vegetable Alfredo Recipes

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Are you looking for a hearty and delicious meal to whip up in your crock pot? Look no further than crock pot chicken and vegetable alfredo! This easy one-pot dish is made with tender chicken, a creamy alfredo sauce, and an array of colorful veggies. It's a perfect meal for busy weeknights or lazy weekends, and it's sure to be a hit with the whole family. In this article, we'll share three of our favorite crock pot chicken and vegetable alfredo recipes, each with its own unique twist. So grab your slow cooker and let's get cooking!

Here are our top 8 tried and tested recipes!

SLOW COOKER GARLIC CHICKEN AND VEGGIE ALFREDO PASTA



Slow Cooker Garlic Chicken and Veggie Alfredo Pasta image

Toss it in the crockpot in the morning, set it and forget it. When dinner time rolls around, you'll have a delicious Slow Cooker Garlic Chicken and Veggie Alfredo Pasta

Provided by www.dailydishrecipes.com

Categories     Main Dish

Time 4h5m

Number Of Ingredients 6

16 oz of Alfredo Sauce (jarred or homemade)
3-4 Tablespoons of minced garlic
4 boneless (skinless chicken breast halves)
1 16 oz bag of frozen mixed veggies (we used a corn, carrot and green bean blend)
8 oz. cooked pasta
grated Parmesan cheese

Steps:

  • Pour about ½ of the sauce into the slow cooker. Add the minced garlic.
  • Layer the chicken on top of the sauce.
  • Add the frozen package of veggies.
  • Pour the remaining Alfredo sauce over the top.
  • Cover and cook on low for 6-8 hours or high for 4-6 hours.
  • Serve with cooked pasta and sprinkle with grated Parmesan cheese.

SLOW COOKER CHICKEN ALFREDO CROCK POT RECIPE



Slow Cooker Chicken Alfredo Crock Pot Recipe image

This is an amazingly easy, creamy, delicious slow cooker Chicken Alfredo crock pot recipe that the whole family is sure to enjoy! Throw in some broccoli or your favorite vegetable(s) to make it a complete weeknight dinner!!

Provided by Angela

Categories     Chicken Dishes     Dinner Recipes     Main Dish     Slow Cooker Crockpot Recipes

Time 4h35m

Number Of Ingredients 12

1 Tbsp olive oil ((extra virgin))
2 lbs chicken breasts ((boneless, skinless))
3 c heavy cream
5 c chicken broth ((divided - 4 cups for the alfredo, 1 cup heated broth when adding pasta))
1/4 c butter ((salted - 1/2 stick))
1 Tbsp garlic ((chopped and smashed))
1 cube chicken bouillon
1 lb penne pasta ((uncooked))
4 oz Parmesan cheese ((freshly grated is best))
1 oz Romano cheese ((freshly grated is best))
salt & pepper ((to taste))
2 Tbsp fresh parsley ((chopped, optional garnish))

Steps:

  • In a frying pan, heat olive oil over medium high heat until shimmering.
  • Pat your boneless, skinless chicken breasts dry and lightly season with salt and pepper.
  • Place chicken breasts in the heated pan and sear both sides of the chicken breast (just for color, the chicken does not need to be completely cooked as it will cook in the slow cooker), about 2 minutes per side.
  • Transfer the pan seared chicken breasts to your slow cooker, then add heavy cream, the first 4 cup portion of chicken stock (I use the chicken bone broth cartons, 4 cups liquid per 32 oz carton) or broth, butter, smashed garlic, and chicken bouillon cube.
  • 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).
  • 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.
  • 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.
  • Garnish with fresh chopped parsley and serve.

Nutrition Facts : Calories 695 kcal, Carbohydrate 54 g, Protein 29 g, Fat 40 g, SaturatedFat 17 g, Cholesterol 190 mg, Sodium 880 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CROCK POT CHICKEN ALFREDO RECIPE



Crock Pot Chicken Alfredo Recipe image

The best Crock Pot Chicken Alfredo is made with cream cheese, heavy cream and real Parmasen cheese. The slow cooked chicken is moist and tender. Mix cooked pasta into the cream Alfredo sauce and serve with crusty bread and a salad.

Provided by Easy Crock Pot Recipe

Categories     Crock Pot Pasta Recipe

Time 4h10m

Number Of Ingredients 12

4 boneless skinless chicken breast halves (2 lbs. boneless chicken)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon minced garlic
1 teaspoon Italian seasoning
8 oz. cream cheese, softened
4 tablespoons unsalted butter, cut into cubes
1 cup of chicken broth
2 cups heavy cream
2 cups finely shredded fresh Parmesan cheese, plus more for garnish
fresh parsley, minced
16 oz. cooked Fettuccine noodles (follow the directions on the box)

Steps:

  • Trim the chicken breast of all fat. Place in a single layer in the crock pot.
  • Add the salt, ground pepper and Italian seasoning to the crock pot.
  • Cube the cream cheese and butter then add to the crock pot. Add the heavy whipping cream at this time also.
  • Measure the chicken broth and add to the crock pot.
  • Cover the crock pot and cook on high for 2 and a half hours or low 3 to 4 hours. Or until the thickest piece of chicken meat has reached an internal temperature of 165 F degrees.
  • Once the chicken is cooked through use two forks to shred the meat in the crock pot.
  • Cook the pasta if you have not already done so. Drain well.
  • Add the cooked pasta, shredded Parmesan cheese and the minced parsley to the crock pot and mix well to combine.
  • Serve with a sprinkle of more Parmesan cheese and fresh parsley over each serving.

Nutrition Facts : Calories 862 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 246 milligrams cholesterol, Fat 62 grams fat, Fiber 1 grams fiber, Protein 43 grams protein, SaturatedFat 37 grams saturated fat, ServingSize 1, Sodium 1136 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

CROCK POT CHICKEN AND VEGETABLE ALFREDO



Crock Pot Chicken and Vegetable Alfredo image

Make and share this Crock Pot Chicken and Vegetable Alfredo recipe from Food.com.

Provided by bmcnichol

Categories     Chicken Breast

Time 6h3m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 (16 ounce) jar alfredo sauce
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 1/4 ounce) can peas, drained
1 (4 1/2 ounce) can sliced mushrooms, drained
1/2 cup chopped onion
1/2 cup water
1/2 teaspoon garlic salt
1/4 teaspoon pepper
hot cooked linguine

Steps:

  • Put chicken in crock pot.
  • In a bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper.
  • Pour over chicken.
  • Cover and cook on low for 6-8 hours.
  • Serve over linguine.

SLOW COOKER CHICKEN ALFREDO



Slow Cooker Chicken Alfredo image

Try this recipe for super easy chicken made with tasty Alfredo sauce, Swiss cheese and Parmesan cheese. It is very good served over egg noodles or rice.

Provided by RHONDA35

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h15m

Yield 6

Number Of Ingredients 6

4 skinless, boneless chicken breast halves - cubed
2 (16 ounce) jars Alfredo pasta sauce
4 slices Swiss cheese
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
salt and pepper to taste

Steps:

  • In the crock of a slow cooker, stir together the chicken cubes and Alfredo sauce. Cover, and cook on Low for 2 hours. Add Parmesan cheese and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through. Season with garlic powder, salt and pepper and stir in cheeses before serving.

Nutrition Facts : Calories 610.4 calories, Carbohydrate 8.8 g, Cholesterol 126.3 mg, Fat 50.9 g, Protein 31.6 g, SaturatedFat 21.2 g, Sodium 1591.6 mg, Sugar 5.3 g

CHICKEN & VEGETABLE ALFREDO



Chicken & Vegetable Alfredo image

This hearty pasta dish from Linda Morten of Katy, Texas offers great garlic-basil flavor in a fraction of the time. Just think of how pretty this colorful dish will look on your table tonight! Tip: If you can't find basil and garlic goat cheese, buy plain goat cheese and add 1 teaspoon dried basil leaves to chicken and toss before cooking in butter.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

3 ounces uncooked fettuccine
1 boneless skinless chicken breast (6 ounces), cubed
3/4 cup fresh sugar snap peas
2 teaspoons butter
1/2 cup grape tomatoes
1/2 teaspoon all-purpose flour
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup half-and-half cream
1/4 cup basil and roasted garlic goat cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer. , Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.

Nutrition Facts : Calories 438 calories, Fat 16g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 403mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 35g protein.

CROCK POT CHICKEN ALFREDO



Crock Pot Chicken Alfredo image

This easy and nutritious crock pot recipe combines chicken thighs with lots of vegetables and alfredo sauce.

Provided by coxva

Categories     Chicken Thigh & Leg

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless skinless chicken thighs
1 onion, chopped
2 garlic cloves, minced
1 cup roasted red pepper, strips
15 ounces alfredo sauce
4 cups frozen broccoli florets
9 ounces refrigerated fettuccine
1/4 cup grated parmesan cheese

Steps:

  • In 4 quart crock pot, place chicken, onions, and red bell pepper. Pour alfredo sauce over.
  • Cover crock pot and cook on low for 5-6 hours.
  • Thaw and drain broccoli and add to crock pot along with fettuccine. Stir, cover crock pot, and cook on high for 30-40 minutes, until broccoli is hot and fettuccine is tender.
  • Sprinkle with cheese and serve.

Nutrition Facts : Calories 357.6, Fat 7.9, SaturatedFat 2.4, Cholesterol 134, Sodium 515.8, Carbohydrate 38.6, Fiber 5.1, Sugar 3, Protein 33.4

SLOW COOKER ITALIAN CHICKEN ALFREDO



Slow Cooker Italian Chicken Alfredo image

I came up with this recipe with ingredients on hand and it instantly became a family favorite! You can even make it using low sodium/fat free/reduced fat ingredients and it still has a wonderful flavor!

Provided by TLSmith

Categories     World Cuisine Recipes     European     Italian

Time 5h20m

Yield 4

Number Of Ingredients 10

cooking spray
4 (4 ounce) skinless, boneless chicken breast halves
¼ cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley

Steps:

  • Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
  • After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

Nutrition Facts : Calories 618.5 calories, Carbohydrate 53.2 g, Cholesterol 133.6 mg, Fat 26.3 g, Fiber 2.6 g, Protein 40.2 g, SaturatedFat 14.1 g, Sodium 1673.5 mg, Sugar 5.1 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will make the cooking process go much smoother.
  • Use Fresh Ingredients: Whenever possible, use fresh vegetables and herbs. They will add more flavor to your dish.
  • Don't Crowd the Pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
  • Season Generously: Don't be afraid to season your dish well. This will help to bring out the flavors of the ingredients.
  • Cook the Pasta Al Dente: When cooking the pasta, cook it al dente (slightly firm to the bite). This will help to prevent the pasta from becoming mushy.
  • Serve Immediately: Serve the chicken and vegetable Alfredo immediately after it is cooked. This will help to ensure that the dish is at its best.

Conclusion:

This Crock-Pot Chicken and Vegetable Alfredo is a delicious and easy-to-make dish that is perfect for a busy weeknight meal. The chicken is tender and juicy, the vegetables are crisp-tender, and the Alfredo sauce is creamy and flavorful. Serve this dish over your favorite pasta or rice, and you have a meal that the whole family will love. This recipe is also very versatile. You can easily add or remove ingredients to suit your taste. For example, you could add some cooked bacon, shrimp, or mushrooms to the dish. You could also use a different type of pasta, such as penne or fettuccine. And, if you don't have an Alfredo sauce mix on hand, you can easily make your own by combining heavy cream, Parmesan cheese, and butter. No matter how you choose to make it, this Crock-Pot Chicken and Vegetable Alfredo is sure to be a hit. It's a delicious, easy-to-make meal that is perfect for any occasion.

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