Quick Crockpot Chicken and Broccoli Alfredo

If you ask me, crockpot meals are a lifesaver on busy weeknights.

This creamy chicken and broccoli alfredo combines classic Italian-American flavors with the convenience of slow cooking. Tender chicken and fresh broccoli florets swim in a rich, cheesy sauce that coats every bite.

It’s made with simple ingredients you probably already have in your kitchen, and your crockpot does most of the work. The pasta gets stirred in at the end, soaking up all those good flavors while staying nice and soft.

It’s a cozy, filling dish that the whole family will love, perfect for those evenings when you want a home-cooked meal without much fuss.

What Kind of Chicken Should I Use?

For this crockpot recipe, boneless, skinless chicken breasts are your best bet since they’re easy to work with and shred beautifully after slow cooking. While you could use chicken thighs instead, breasts tend to hold their shape better and stay more tender during the long cooking process. Fresh chicken is ideal, but if you’re starting with frozen chicken breasts, make sure they’re completely thawed before adding them to your slow cooker to ensure even cooking. Just remember to trim off any excess fat before cooking – this will give you the cleanest flavor and best texture in your final dish.

Options for Substitutions

This easy crockpot recipe is pretty forgiving and works well with several substitutions:

• Chicken breasts: You can easily swap chicken breasts for boneless chicken thighs – they’ll actually stay a bit more tender in the slow cooker. If you’re in a hurry, pre-cooked rotisserie chicken works too, just add it during the last 30 minutes of cooking.
• Alfredo sauce: While store-bought Alfredo sauce is super convenient, you can make your own using heavy cream, butter, and parmesan cheese. Mix 2 cups heavy cream, 1/2 cup butter, and 1 cup parmesan cheese for a homemade version.
• Frozen broccoli: Fresh broccoli florets work just as well – just add them in the last hour of cooking so they don’t get too soft. You could also try cauliflower or a mix of both vegetables.
• Bowtie pasta: Any medium-sized pasta works here – try penne, rotini, or even fettuccine. For a low-carb option, you can use zucchini noodles, but add them right at the end to prevent them from getting mushy.
• Fresh parsley: If you don’t have fresh parsley, use 2 teaspoons dried parsley, or try fresh basil for a different flavor. You can also skip the herbs if you don’t have any on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot chicken and broccoli alfredo is adding the broccoli too early, which can turn it into an unappetizing mushy mess – instead, add it during the last 30 minutes of cooking to maintain its texture and bright green color. Another common error is overcooking the chicken breasts, so aim for 3-4 hours on low or until they reach 165°F internal temperature, as cooking them longer can make them dry and stringy. To prevent your alfredo sauce from breaking or becoming grainy, avoid lifting the lid too frequently during cooking, as this releases heat and can cause temperature fluctuations that affect the sauce’s consistency. For the best results, cook your pasta separately just before serving and stir it in at the end – adding it too early to the crockpot will result in overcooked, gummy pasta that ruins the entire dish.

What to Serve With Chicken and Broccoli Alfredo?

This creamy pasta dish is pretty filling on its own, but a few simple sides can really round out your meal. A fresh green salad with a light vinaigrette helps balance out the richness of the alfredo sauce – I like to toss together some mixed greens, cherry tomatoes, and cucumber. Warm garlic bread or breadsticks are perfect for soaking up any extra sauce left on your plate (because trust me, you won’t want to waste a drop!). If you’re feeding a crowd, you might also want to add some roasted vegetables like carrots or asparagus, which pair nicely with the creamy pasta without making the meal too heavy.

Storage Instructions

Keep Fresh: This creamy chicken and broccoli alfredo will stay good in an airtight container in the fridge for up to 4 days. The pasta might absorb some of the sauce over time, but it’s still just as tasty! I like to portion it out into individual containers for easy grab-and-go lunches.

Freeze: While you can freeze this dish, keep in mind that cream-based sauces can sometimes separate when thawed. If you want to freeze it, store it in a freezer-safe container for up to 2 months. Pro tip: freeze it without the pasta and make fresh pasta when you’re ready to serve – this way, you’ll avoid mushy noodles!

Reheat: To warm up your leftovers, heat them in the microwave in 30-second intervals, stirring between each round. You can also warm it up on the stovetop over medium-low heat. If the sauce seems a bit thick, just add a splash of milk or cream while reheating to bring back that smooth, creamy texture.

Preparation Time	10-15 minutes
Cooking Time	210-225 minutes
Total Time	220-240 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 70-80 g
• Fat: 40-50 g
• Carbohydrates: 80-90 g

Ingredients

• 2 chicken breasts
• 1 jar of alfredo sauce
• 1 bag of frozen broccoli (12 oz)
• 1/2 pound bowtie pasta, prepared
• 2 tablespoons fresh parsley, chopped, for topping
• 2 tablespoons parmesan cheese, grated, for topping
• A pinch of coarse salt and black pepper

Step 1: Cook the Chicken with Alfredo Sauce

Place the chicken breasts in a slow cooker.

Season them generously with salt and pepper.

Pour the Alfredo sauce over the chicken, ensuring it’s well-covered.

Set the slow cooker to cook for 3 hours on a low setting.

This allows the chicken to absorb the flavors of the sauce and become tender.

Step 2: Shred the Chicken

Once the chicken is cooked through and tender, use two forks to shred it directly in the slow cooker.

Shredding will ensure the chicken is evenly mixed with the Alfredo sauce and enhances the texture of the dish.

Step 3: Add Broccoli

Add the frozen broccoli to the slow cooker.

Stir to combine it with the shredded chicken and Alfredo sauce.

Cook for another 30 to 45 minutes until the broccoli is heated through and tender but still slightly crisp.

Step 4: Combine with Pasta

Add the cooked pasta to the slow cooker.

Toss everything together thoroughly to coat the pasta with the sauce and mix it evenly with the chicken and broccoli.

Make sure everything is well combined and coated with the delicious Alfredo sauce.

Step 5: Serve and Garnish

Serve the creamy chicken Alfredo immediately.

Garnish with freshly chopped parsley and a generous sprinkle of Parmesan cheese for added flavor and presentation.

Enjoy your hearty and comforting dish!