Slow-Cooker Chicken Alfredo
Slow-Cooker Chicken Alfredo A nice creamy Alfredo with zero effort! take it from lovefoodrecipes
Freshly ground black pepper
Freshly chopped parsley, for garnish
- In a slow cooker, add chicken, heavy cream, butter, and broth. Season with garlic powder, Italian seasoning, salt, and pepper.
- Cook on high for 2 hours, until chicken is cooked through. Transfer to a plate and shred with two forks, then set aside.
- Add rigatoni and Parmesan to slow cooker, and cook until rigatoni is tender, 20 to 25 minutes more.
- Return chicken to slow cooker and toss to combine. Garnish with parsley before serving.
This easy, cheese-flavored chicken Alfredo recipe can be cooked in any slow cooker, not only a Crock-Pot. It combines chicken thighs with lots of vegetables and cheesy Alfredo sauce, served with tender fettuccine to soak up the saucy goodness.
When you make it in your slow cooker, you can come home to a delicious dinner without having to do much work. All you need to complete the meal is a few minutes to boil the fettuccine, toss a simple green salad, prepare some toasted garlic bread or crisp breadsticks, and pour a nice glass of white wine.
The history of fettuccine Alfredo has a somewhat modest beginning. In Rome in 1914, restaurant owner Alfredo di Lelio made his pregnant wife, Ines, plain pasta with butter and Parmesan to settle her morning sickness. Ines continued to eat this dish regularly for years with whatever was the house pasta that day. In 1920, on the pasta night that was fettuccine, two American silent film stars—Douglas Fairbanks and Mary Pickford—visiting the restaurant tasted this simple dish and asked for the recipe, taking it home to the States. It was over 50 years later when Alfredo opened a restaurant in New York City bearing his name and serving pasta with “Alfredo sauce.” Interestingly enough, the dish never caught on in Italy and can only be found at the two “Alfredo” restaurants, while it is a staple on Italian restaurant menus in America