Slow Cooker Chicken Alfredo with Frozen Chicken

Slow cooker chicken alfredo with frozen chicken or fresh boneless skinless breasts recipe is an easy and flavorful slow cooker casserole. Moist tender meat served over noodles is always a huge hit in our house for dinner.

Want to make that dish you love at your local Italian restaurant? Slow cooker chicken alfredo with or without fettuccini noodles is great. With a homemade creamy sauce and some bell peppers it is a quick Crockpot recipe you can throw together in the morning. (affiliate links present)

Crockpot Chicken Alfredo with Frozen Chicken

You can make this sauce together with Crockpot frozen chicken breasts if you were really forgetful. Throw in some peppers to for texture and even more flavor, any color works! You can even add some broccoli at the end if you love veggies! A complete meal for sure that’s pure comfort food.

How to Make Slow Cooker Chicken Alfredo with Jar Sauce

Below we share how to make this sauce homemade with heavy cream and cheeses. If you wanted to make this faster you could certainly use a jar that was already made. I personally think ours is easy enough to throw together and from scratch is always more flavorful.

Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….

1. This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
2. I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.

Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉

You don’t always have to serve this with pasta y’all. Want lower carbs? Serve it with a load of vegetables instead. Just one of many quick easy Crockpot chicken recipes we have made recently and thought we’d share.

Can you put chicken straight into slow cooker?

Yes, no prep necessary. I love chicken breasts in a Crockpot. Low and slow is the way to go when you really want some tender moist protein cooked to perfection. Most of the time it will fall apart and be more of a shredded texture. Perfect when you serve it over egg noodles so you don’t even need to need a knife!

Does frozen chicken take longer to cook in a slow cooker?

Surprisingly there really isn’t a noticeable difference. I have done it both ways and my family didn’t notice a difference either way as far as the taste went either. The biggest thing to remember and rule to follow is if right out of the freezer they need to be separated. Left in one big chunk won’t cook evenly.

Can you use chicken thighs instead?

Yes, both work deliciously. I choose Boneless skinless chicken thighs or medium sized breasts that are fresh are the best to choose if at all possible so they cook all the way thru and evenly. Legs work too but I like those really crispy so I usually opt for the oven or air fryer for those.

You can even cook a frozen whole chicken in Crockpot. Using a sauce is best unless it’s whole, then I prop it on potatoes.

Is it better to cook chicken on high or low in Crockpot?

LOW y’all. It’s not called a fast cooker. 😉 The whole point is to let it simmer on low heat for most of the day so it can soak in all the flavors of that sauce and start to get fork tender. The only other way to make it quickly, well, is when making Instant Pot alfredo. You can throw canned or leftover chicken breast in that one.

Ok so here we go with just how easy this is. See how it is all thrown together as a one pot meal? For this one use fresh or defrosted meat ideally. I don’t like those huge pieces from the store as they’re too thick and the outside gets way more done than the middle. Instead choose medium, like regular normal sizes.

How to Cook Frozen Chicken Alfredo

• Spray slow cooker with non stick spray. Place chicken on bottom of pot and pour in broth with all the seasonings.
• Cut room temperature cream cheese into small cubes and place on top of meat with the diced bell peppers.
• Cover and cook for 4-5 hours cooking time or until chicken is as tender as you want and cooked thru to the middle. We like it longer so it shreds.
• Remove chicken and slice or shred. Into the sauce whisk in cheeses, heavy cream and cornstarch until smooth. Add chicken back into the pot.
  • taste, season with salt and pepper to taste
• Then cover and let sit on warm for 15 minutes for sauce to thicken.
• Cook the noodles separate and add the pasta to the sauce pot at the end as it sits to thicken.
• It will get soaked up nicely and add flavor to your pasta that way. Serve with shredded parmesan cheese on top.

How to serve

You cannot add the noodles into this, it doesn’t turn out well. Best bet is to boil them separately and serve on top. Want a low carb version? Make zucchini noodles instead! They are actually so good my kids didn’t tell the difference once smothered. Spaghetti squash noodles are another option that’s easy to do.

Cajun Chicken Alfredo Crockpot

Leave it mild as is with the recipe below or bottled sauce. OR you can make it homemade with heat with our cajun alfredo sauce recipe here. Either way it is a simple one pot meal. Super easy right? You can cook on high for 2 hours but it really is best on low. If you use bone-in it may take even longer.

Ingredients

1. Boneless skinless chicken breasts are best without bones or skin on them
2. Chicken broth is better than water
3. Softened cream cheese will make it creamy
4. Heavy cream
5. Bell peppers diced or sliced are great
6. Penne pasta or alfredo noodles boiled separate
7. Cajun seasonings if you desire, garlic powder, etc…

I have cooked the sauce with the noodles during the last 30 minutes with our slow cooker lasagna casserole but I don’t think it works well with this. They get stuck together and it is hard to submerge it into the liquid adequately.

Can you cook chicken alfredo with broccoli?

You could cut up small florets and fold them in during the last 30 minutes or until tender. Adding more veggies is always a win to incorporate at meal time. You don’t want to add much earlier than that or pieces will get too soft for most. Peas are great in there too.

If you do have meat left over it saves quite well, just don’t throw away any of that sauce!! You want to make sure it is at room temperature before transferring it into any sort of container. Then make sure you have as much liquid in there as possible so it stays nice and moist.

You can supplement with a jar of alfredo sauce if you need to. For a faster prep you could use this instead of the homemade recipe below even. You can shred this and serve on small slider buns for lunch the next day, over mashed potatoes, or over rice.