Crock Pot Chicken and Vegetable Alfredo
Turn weeknight dinners into a stress-free gourmet experience with this irresistibly creamy Crock Pot Chicken and Vegetable Alfredo recipe. Tender, seasoned chicken breasts are slow-cooked to perfection alongside a colorful medley of broccoli, red bell peppers, and carrots, all enveloped in a rich Alfredo sauce infused with Parmesan cheese. With just 15 minutes of prep, this one-pot dish effortlessly blends comforting flavors and wholesome ingredients for a meal the whole family will love. Serve it over your favorite pasta—whether it’s fettuccine, penne, or another variety—and finish with a sprinkle of fresh parsley for a restaurant-quality touch. Perfect for busy schedules, this slow cooker recipe is a must-try for fans of creamy pasta dishes, hearty chicken dinners, and hands-off cooking.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 2 cups Broccoli florets
- 1 large Red bell pepper, sliced
- 1 cup Carrots, sliced
- 2 cups Alfredo sauce (store-bought or homemade)
- 0.5 cup Chicken broth
- 0.25 cup Grated Parmesan cheese
- 12 ounces Cooked pasta (fettuccine, penne, or other)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Season the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning on both sides.
Place the chicken breasts in the bottom of your crock pot.
Add the broccoli florets, red bell pepper slices, and carrots on top of the chicken.
In a separate bowl, mix the Alfredo sauce and chicken broth until well combined.
Pour the Alfredo sauce mixture over the chicken and vegetables in the crock pot.
Cover and cook on low heat for 4-5 hours or until the chicken is fully cooked and tender.
Use two forks to shred the chicken into bite-sized pieces directly in the crock pot or leave the chicken whole, depending on your preference.
Add the grated Parmesan cheese to the crock pot and gently stir to combine.
Serve the chicken and vegetable Alfredo over freshly cooked pasta.
Garnish with chopped fresh parsley, if desired, and enjoy!
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 6524 mg | 284% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 30.8 g | ||
| Protein | 271.9 g | 544% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 934 mg | 72% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3501 mg | 74% | |
*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.
