Dump and Go Crock Pot Chicken Broccoli Alfredo
Slow Cooker Chicken Alfredo with Broccoli is rich, garlicky, and ultra-creamy with tender chicken and perfectly cooked pasta—just dump it all in and let the slow cooker handle dinner.
Servings: 6 Servings
Calories: 450kcal
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.
Video
Notes
Tips
- 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.
Nutrition
Calories: 450kcal | Carbohydrates: 61g | Protein: 37g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 97mg | Potassium: 790mg | Fiber: 4g | Sugar: 3g | Vitamin A: 353IU | Vitamin C: 51mg | Calcium: 54mg | Iron: 3mg