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rotini and large shreds of cooked skinless chicken thigh in a smooth pale Alfredo sauce with very small softened leek pieces in a plain slow-cooker insert
Melissa Hart

Crockpot Chicken Alfredo

Use thighs for the long cook and add the dairy after the chicken is tender, so the cream doesn't spend six hours against the hot sides of the crock. The pasta cooks separately near the end. That gives you control over its texture instead of hoping dry noodles absorb exactly the right amount of slow-cooker liquid. A small amount of cream cheese helps the finished sauce stay together while you fold in the chicken and Parmesan. Serve once the rotini is coated, before it has time to keep soaking up the sauce.
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Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 small leek white and light-green parts washed and finely sliced
  • 4 garlic cloves lightly crushed
  • 3/4 cup low-sodium chicken broth
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3/4 cup heavy cream
  • 2 oz cream cheese cubed
  • 12 oz dry rotini
  • 1 tbsp fine salt for pasta water
  • 3/4 cup freshly finely grated Parmesan

Method
 

  1. Put chicken, leek, garlic, broth, chicken salt and pepper in a 4-quart slow cooker. Cover and cook on low for 6 hours until the thighs are tender and at least 165°F.
  2. Lift chicken to a plate and shred into large pieces. Stir cream and cream cheese into the hot cooking liquid, cover and cook on high for 15 minutes, stirring once until smooth.
  3. Meanwhile, cook rotini in water with the tablespoon salt until just tender. Reserve 1 cup pasta water before draining.
  4. Turn the slow cooker off and stir Parmesan into the sauce gradually. Fold in shredded chicken and cooked pasta.
  5. Loosen with reserved pasta water a few tablespoons at a time only if needed, then serve promptly while the sauce coats the rotini.