Crock Pot Chicken Alfredo with Mushrooms and Spinach
Elevate your pasta night with this rich and creamy Crock Pot Chicken Alfredo with Mushrooms and Spinach. This effortless slow-cooker recipe combines tender, seasoned chicken breasts with a velvety homemade Alfredo sauce made from heavy cream, Parmesan cheese, and sautéed garlic. Earthy cremini mushrooms and vibrant baby spinach add depth and balance, while fettuccine pasta soaks up every luscious drop of the sauce. With an easy hands-off cooking method and restaurant-quality results, this dish is perfect for weeknight dinners or cozy gatherings. Garnish with fresh parsley for a touch of color, and watch this comforting classic become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 4 tablespoons Butter
- 2 teaspoons Minced garlic
- 2 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 8 ounces Cremini mushrooms, sliced
- 4 cups Baby spinach
- 12 ounces Fettuccine pasta
- 1 cup Chicken broth
- 1 tablespoon Olive oil
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder, ensuring an even coating on all sides.
In a large skillet over medium heat, add the olive oil and sear the chicken breasts for 2-3 minutes on each side until golden. This step is optional but enhances the flavor.
Place the chicken breasts in the crock pot.
In the same skillet, melt the butter and sauté the minced garlic until fragrant, about 1-2 minutes. Add the heavy cream and grated Parmesan cheese, stirring well until the cheese is fully melted and the mixture is smooth. Remove from heat and set aside.
Add the sliced mushrooms and chicken broth to the crock pot with the chicken.
Pour the prepared Alfredo sauce over the chicken and mushrooms. Cover and cook on LOW for 4 hours or until the chicken is fully cooked and tender.
In the last 30 minutes of cooking, stir in the baby spinach and allow it to wilt in the sauce.
Meanwhile, cook the fettuccine pasta according to the package instructions. Drain and set aside.
Once the chicken Alfredo is done, shred or slice the chicken as desired. Mix the cooked pasta into the crock pot or serve the Alfredo sauce and chicken over the pasta on individual plates.
Garnish with chopped parsley for a pop of color and extra flavor, if desired.
Nutrition Facts
Calories |
4371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.4 g | 338% | |
| Saturated Fat | 143.2 g | 716% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 5204 mg | 226% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 17.6 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1087 mg | 84% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1907 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
