Tender chicken breasts slow-cooked in creamy Alfredo sauce with garlic, parmesan, and Italian herbs.
# What you'll need:
→ Meats
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
→ Vegetables & Aromatics
02 - 3 cloves garlic, minced
03 - 1 small onion, finely chopped (optional)
04 - 1 cup frozen peas (optional)
05 - 2 cups sliced fresh mushrooms (optional)
→ Sauce & Dairy
06 - 2 cups heavy cream
07 - 1 cup low-sodium chicken broth
08 - 1 cup freshly grated Parmesan cheese
09 - 4 oz cream cheese, cubed and softened
10 - 2 tablespoons unsalted butter, cubed
→ Seasonings
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - 1 teaspoon dried Italian herbs
14 - ¼ teaspoon crushed red pepper flakes (optional)
→ Pasta (for serving)
15 - 12 oz fettuccine or linguine, cooked as per package directions
# Method:
01 - Place chicken breasts evenly in the slow cooker base.
02 - Distribute minced garlic and, if using, chopped onion over the chicken breasts.
03 - Add sliced mushrooms and frozen peas to the cooker as desired.
04 - In a mixing bowl, whisk together heavy cream, chicken broth, Parmesan cheese, cream cheese, butter, salt, black pepper, Italian herbs, and crushed red pepper flakes until mostly smooth.
05 - Pour the prepared sauce evenly over the chicken and vegetables in the slow cooker.
06 - Cover and cook on high setting for 4 hours or low setting for 7 hours, until chicken is tender.
07 - Remove chicken breasts, shred or slice as preferred, then return meat to the slow cooker. Stir gently to combine with sauce.
08 - Adjust seasoning if necessary and stir well.
09 - Serve the creamy chicken mixture hot over cooked pasta; garnish with additional Parmesan and fresh parsley if desired.
