Description
A creamy, garlicky Chicken Alfredo cooked hands-off in a slow cooker, yielding tender shredded chicken and a rich sauce. Perfect for effortless weeknight meals or relaxed gatherings.
Ingredients
2 lbs boneless skinless chicken breasts
12 oz fettuccine pasta
1/2 cup butter
4 cups whole milk
1 cup grated Parmesan cheese (halal-certified)
4 cloves garlic (minced)
2 tbsp Italian herbs
1 tsp salt
1/2 tsp black pepper
1 tbsp heavy cream (optional for extra richness)
Instructions
Place chicken breasts and 2 cups milk in the slow cooker with garlic, Italian herbs, salt, and pepper.
Cook on low for 6-8 hours until chicken is fall-apart tender.
In a saucepan, melt butter, then whisk in Parmesan and 2 cups milk until smooth. Add heavy cream if using.
Shred chicken using forks and mix into the sauce.
Cook fettuccine according to package instructions. Toss with warm chicken Alfredo sauce before serving.
Notes
Use halal-certified Parmesan or substitute with nutritional yeast for a vegan option
Add vegetables like broccoli or mushrooms to the sauce during slow cooking
Stir occasionally during cooking to prevent separation
Make ahead: refrigerate for up to 2 days before reheating
Adjust milk to cheese ratio for desired sauce consistency
- Prep Time: 15
- Cook Time: 360
- Category: dinner
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 3g
- Sodium: 8500mg (varies with cheese type)
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 170mg