Imagine this: you toss a few simple ingredients into your slow cooker before school pickup, and two hours later, you have the creamiest chicken alfredo ready to serve. That’s the magic of this recipe — it’s cozy, comforting, and gives you back your time.
Slow cookers are the ultimate kitchen secret weapon for busy seasons. They keep dinner stress-free, save dishes, and make it easy to “set it and forget it” while you do everything else on your list. Plus, cooking chicken slowly in cream and broth keeps it juicy and flavorful, without hovering over the stove. The slow cooker pictured is this one.
Why You’ll Love This Recipe
- Hands-off cooking: Let the slow cooker do the work while you handle homework, after-school activities, or just take a moment for yourself.
- Crowd-pleasing comfort: Creamy, cheesy, veggie-packed pasta that’s loved by both kids and adults.
- Flavor built in: A quick sear before slow cooking locks in flavor, so the chicken tastes like it simmered on the stove all day.
- Perfect for fall: Warm, hearty, and satisfying — the kind of dinner that makes a chilly evening feel special.
How to Keep the Flavor Next-Level
I always sear my chicken first in a bit of olive oil — just 2–3 minutes per side until golden. This step adds so much depth to the final dish. Then, the chicken cooks on high for 2 hours in a mix of heavy cream and chicken broth until tender and flavorful.
Ingredients You’ll Need
- 3 small boneless, skinless chicken thighs (or 1 lb if using only chicken thighs)
- 1 small chicken breast (optional, for extra protein)
- 1 tsp smoked paprika
- 1 tsp chicken or all-purpose seasoning
- 1 tsp Italian seasoning
- Kosher salt & black pepper to taste
- 1 tbsp olive oil (for searing)
- 2 cups heavy cream
- 4 tbsp butter
- 4 tbsp cream cheese
- 1 ½ cups chicken broth (use a little less if you want a thicker sauce)
- 2 cups rigatoni pasta
- 1 cup parmesan cheese, freshly grated
- 1/2 cup mozzarella, shredded
- 1 cup broccoli florets
- 2 cups fresh spinach (or more to taste)
Step-by-Step Instructions
- Season & Sear the Chicken: Pat chicken dry and season with paprika, chicken seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken on both sides until golden, about 2–3 minutes per side.
- Slow Cook the Chicken: Place seared chicken in the slow cooker. Pour in heavy cream and chicken broth. Add in butter, cream cheese and Italian seasoning. Add salt and pepper to taste. Cover and cook on high for 2 hours.
- Add Pasta & Veggies: In the last 30 minutes, stir in uncooked rigatoni, parmesan cheese, broccoli florets, and spinach. Cover and cook until pasta is al dente and broccoli is tender.
- Taste & Serve: Adjust seasoning, add mozzarella, stir then serve hot with extra parmesan on top. Turn off the warm function as the pasta will overcook.
If You Don’t Have a Slow Cooker
No slow cooker? No problem!
- Stovetop Option: Use a large Dutch oven. Sear chicken as directed, then add cream and broth, cover, and simmer gently on low for 25–30 minutes until chicken is cooked through. Remove chicken, slice or shred, then return to pot. Add pasta, broccoli, and spinach, and simmer uncovered until pasta is al dente and veggies are tender.
- Oven Option: After searing, place chicken in a baking dish with cream and broth. Cover tightly with foil and bake at 350°F for 30–35 minutes until chicken is cooked through. Remove from oven, add cooked pasta and steamed veggies, stir in parmesan, and serve.
Tips for Success
- More Sauce = More Flexibility: I like a saucy alfredo so I can toss in extra pasta if needed. If you prefer yours thick, just reduce the chicken broth slightly.
- Add Pasta at the Right Time: Waiting until the last 30 minutes keeps it from turning mushy.
- Finish Strong: Always taste and adjust seasoning at the end — that final pinch of salt or parmesan makes a big difference.
Why It’s Perfect for Fall
Fall dinners should feel warm and stress-free. With this recipe, dinner practically makes itself while you get to enjoy the coziness of the season, no frantic last-minute cooking, just creamy, cheesy pasta ready when you are.
Slow Cooker Chicken Alfredo
Ingredients
- 3 small boneless, skinless chicken thighs (or 1 lb if using only chicken thighs)
- 1 small chicken breast, optional, for extra protein
- 1 tsp smoked paprika
- 1 tsp chicken or all-purpose seasoning
- 1 tsp Italian seasoning
- Kosher salt & black pepper to taste
- 1 tbsp olive oil, for searing
- 2 cups heavy cream
- 4 tbsp butter
- 4 tbsp cream cheese
- 1 ½ cups chicken broth, use a little less if you want a thicker sauce
- 2 cups rigatoni pasta
- 1 cup parmesan cheese, freshly grated
- 1/2 cup mozzarella, shredded
- 1 cup broccoli florets
- 2 cups fresh spinach, or more to taste
Instructions
- Pat the chicken dry with paper towels, then season generously on both sides with smoked paprika, chicken seasoning, salt, and pepper.
- Heat a large skillet over medium-high heat and drizzle in the olive oil. Once hot, place the chicken in the skillet and sear for about 2–3 minutes per side, just until the outside is golden brown. (You aren’t cooking the chicken all the way through here — just building flavor.)
- Transfer the seared chicken to the slow cooker. Pour in the heavy cream and chicken broth, then add the butter, cream cheese, and Italian seasoning. Stir gently to combine the sauce ingredients around the chicken, then cover with the lid.
- Cook on high for 2 hours, until the chicken is tender and cooked through.
- After 2 hours, stir the sauce well, then add the uncooked rigatoni, parmesan cheese, broccoli florets, and spinach directly into the slow cooker. Stir to coat everything in the sauce, making sure the pasta is mostly submerged.
- Cover again and continue cooking for about 25–30 minutes, or until the pasta is just al dente and the broccoli is bright green and tender.
- Once the pasta is cooked, taste the sauce and adjust seasoning with more salt and pepper if needed.
- Sprinkle in shredded mozzarella, give everything a final stir so it’s creamy and melty, then serve hot with extra parmesan cheese on top.
- Turn off the warm setting when you’re done serving so the pasta doesn’t overcook and become mushy.
Nutrition information is automatically calculated, so should only be used as an approximation.
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