Slow Cooker Chicken Alfredo with Broccoli is creamy, flavorful, and effortlessly satisfying-just dump everything in and let the slow cooker do the work.
This slow cooker chicken alfredo with jar sauce is all about simplicity without sacrificing taste. By using pantry staples, freezer-friendly ingredients, and jarred Alfredo sauce, you get maximum flavor with minimal prep. It's one of the best ways to get a complete chicken and broccoli with alfredo sauce dinner on the table with zero stress.
Unlike other bland versions, this one is seasoned and balanced just right. And if you loved my Cajun Salmon Alfredo or the Cajun Chicken Alfredo with Jar Sauce, this slow cooker alfredo chicken is your next easy favorite. It solves the weeknight dinner problem: no chopping at the last minute, no sauce from scratch, no overcooked broccoli.
Jump to:
- ⭐ Recipe Highlights
- 🛒 Ingredient Swaps & Substitutions
- 🔪 How to Make Crock Pot Chicken Broccoli Alfredo (Step by Step)
- 💡 Expert Tips
- 🍽️ What to Serve with Crock Pot Chicken Broccoli Alfredo
- Storing, Reheating & Make-Ahead
- ❓ Common Questions
- More Easy Slow Cooker Recipes
- Dump and Go Crock Pot Chicken Broccoli Alfredo
⭐ Recipe Highlights
- Truly Dump and Go: No sautéing or pre-cooking required.
- Leftovers Are Delicious: Reheats well with a splash of milk.
- Minimal Cleanup: One pot, no mess.
- Flavor That's Not Boring: Italian seasoning, white wine, and garlic take jarred sauce to the next level.
🛒 Ingredient Swaps & Substitutions
- Chicken: Use fresh or frozen chicken. Thighs also work if you prefer dark meat.
- Broccoli: Fresh or frozen, both work-just adjust when you add it.
- Wine: Omit and replace with chicken broth or water if needed.
- Gluten-Free Option: Use gluten-free penne.
- Penne: Fettuccine is a great substitute.
See the recipe card for full information on ingredients and quantities.
🔪 How to Make Crock Pot Chicken Broccoli Alfredo (Step by Step)
Step 1: Add Alfredo sauce, white wine, garlic, and Italian seasoning to your slow cooker. Stir. Place chicken on top and stir to coat. Add frozen broccoli or wait until the last 30 minutes.
Step 2: Cover and cook on low for 4 hours or high for 2 hours.
Step 3: Boil pasta separately and stir in just before serving.
Step 4: Top with Parmesan and parsley. Serve immediately.
See the recipe card for more details.
💡 Expert Tips
- Using frozen chicken? Add an extra 30-45 minutes of cook time.
- Using fresh broccoli? Add in the last 15-20 minutes.
- Avoid mushy broccoli: Don't add too early-frozen works best if stirred in late.
- Minimize Mess: Use a crockpot liner.
- Too thick? Add milk or pasta water before serving.
- Too thin? Let it sit uncovered for 10 minutes before serving.
🍽️ What to Serve with Crock Pot Chicken Broccoli Alfredo
- Serve with Air Fryer Garlic Cheese Toast to soak up that creamy sauce.
- Add Brussels Sprouts with Prosciutto for a salty, crispy contrast.
- Pair with a fresh Strawberry Apple Salad for something light and sweet.
Storing, Reheating & Make-Ahead
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Sauce may separate slightly-freeze without pasta for best texture.
- Reheat: Warm on the stovetop or in the microwave with a splash of milk or broth.
- Make-Ahead: Assemble ingredients (minus pasta and broccoli) in the slow cooker insert and refrigerate overnight.
❓ Common Questions
Avoid using chicken frozen in water, which releases excess liquid. Use air-chilled chicken for best results.
It's best to cook separately to avoid mushiness. If cooking together, add extra liquid and stir carefully.
A 6-7 quart slow cooker is best to fit everything comfortably without overflow.
More Easy Slow Cooker Recipes
If you tried this Crock Pot Chicken Broccoli Alfredo or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Dump and Go Crock Pot Chicken Broccoli Alfredo
Ingredients
- 2 15 oz jars Alfredo sauce
- 1 tablespoon minced garlic
- ½ cup white wine
- ½ packet Italian dressing seasoning mix
- 1½ lb boneless skinless chicken breasts, chopped into 1-inch pieces
- 12 oz frozen broccoli florets
- 1 lb penne pasta cooked separately
- Grated Parmesan cheese for topping
- Fresh parsley chopped (for garnish)
Instructions
- Pour in the Alfredo sauce, white wine, minced garlic, and Italian dressing mix. Stir until combined.
- Place the chopped chicken breast pieces directly into the sauce mixture and stir to coat evenly.
- Cook on low for 4 hours or high for 2 hours, until chicken is fully cooked (internal temp should reach 165°F).
- In the final 30 minutes of cooking, stir in the frozen broccoli florets. Cover and continue cooking until broccoli is tender. Once the broccoli has warmed and become tender use kitchen scissors to cut the larger florets into smaller bite sized pieces.
- About 15 minutes before serving, cook the penne pasta according to package instructions. Drain.
- Stir the cooked pasta into the slow cooker just before serving. If the sauce is too thick, add a splash of milk or reserved pasta water to loosen. Top with freshly grated Parmesan and chopped parsley.
Notes
- If using frozen chicken, add an extra 30-45 minutes of cook time. Use air-chilled chicken to avoid the mixture becoming too watery.
- If using fresh broccoli, add it in the last 15-20 minutes.
- Avoid mushy broccoli by adding in the last 30 minutes of cook time. You are looking for the broccoli to be bright green and a little crisp.
- Use a crockpot liner to minimize the mess.
- Let it sit uncovered on high for 10 minutes before serving if the mixture is too thin.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Sauce may separate slightly-freeze without pasta for best texture.
- Reheat: Warm on the stovetop or in the microwave with a splash of milk or broth.
- Make-Ahead: Assemble ingredients (minus pasta and broccoli) in the slow cooker insert and refrigerate overnight.
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