Crockpot Chicken Broccoli Alfredo (Dump-and-Done Dinner Win)
You know those meals that taste like you tried way too hard… but secretly, you did almost nothing? Yeah, this is one of those. Crockpot Chicken Broccoli Alfredo delivers maximum creamy comfort with minimum effort.
We’re talking juicy chicken breasts, a ridiculously velvety Alfredo sauce, and just-right broccoli—all tangled up with pasta so good it should come with a warning label.
Perfect Pairing
- Garlic knots or Texas toast (because carbs deserve friends)
- Caesar salad for a crisp, creamy contrast
- A glass of white wine if you’re feeling fancy—or lemonade if it’s a weeknight vibe
Occasions to Serve
- Midweek meal when the chaos hits 100
- Cozy date night at home (bonus: it smells amazing while cooking)
- Meal prep for the week—leftovers are just as dreamy
Recipe Overview
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 4 hours on low (or 2 hours on high)
- Total Time: ~4 hours 10 minutes
- Calories: ~570 per serving
Nutritional Info (Per Serving)
- Protein: 38g
- Carbs: 35g
- Fat: 28g
- Fiber: 3g
- Sugar: 3g
Ingredients List
For the Crockpot
- 2 large boneless skinless chicken breasts
- 2 cups heavy cream
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1 (8 oz) block cream cheese, cubed
Add Later
- 3 cups broccoli florets (fresh or frozen)
- 12 oz fettuccine or penne pasta (cooked separately)
- 1 cup shredded mozzarella (optional but… why not?)
Step-by-Step Instructions
1. Load the Crockpot
- Place chicken breasts into the crockpot.
- Pour in heavy cream and chicken broth.
- Add garlic powder, onion powder, pepper, salt, Italian seasoning, Parmesan, and cream cheese cubes.
- Stir gently just to mix things up a bit.
2. Let It Cook
- Cover and cook on low for 4 hours or high for 2 hours—until chicken is cooked through and shreds easily.
- Stir once or twice if you’re nearby, but it’s not mandatory. This is a low-maintenance relationship.
3. Shred + Broccoli Time
- Remove chicken, shred it with two forks, and return to the sauce.
- Toss in broccoli florets and cook on high for another 20–30 minutes, just until tender.
4. Pasta + Cheese Magic
- Stir in your cooked pasta and sprinkle in mozzarella if using. Let it melt into gooey glory.
- Give it a taste test—adjust salt and pepper if needed.
Tips for a Successful Dish
- No time to cook pasta? Use pre-cooked pasta or even gnocchi.
- Want extra thick sauce? Remove the lid for the last 15 minutes to let it reduce.
- Too thick? Splash in a bit more broth or milk to loosen it up.
- Need it lighter? Swap heavy cream with half-and-half (but don’t skimp on flavor, please).
Troubleshooting Common Issues
- Cream cheese not melting smoothly? Whisk it in after the chicken cooks. It blends better when everything’s hot and friendly.
- Broccoli mushy? You added it too soon. Next time, wait until the final 30 minutes.
- Pasta getting soggy? Always add cooked pasta at the end—never early.
FAQ
1. Can I use frozen chicken?
Sure, but it’ll take a bit longer. Add at least 30 extra minutes on high and make sure it hits 165°F.
2. Can I skip the cream cheese?
Technically yes, but the creaminess will take a hit. Try Greek yogurt or sour cream as a lighter sub.
3. Can I freeze leftovers?
Not ideal—the sauce can split. But the fridge? Totally fine for 3–4 days.
Crockpot Chicken Broccoli Alfredo is proof that weeknight dinners don’t have to be chaotic or boring. It’s indulgent, family-friendly, and stupid easy.
So the next time you’re wondering what to cook that doesn’t involve hovering over a pan or washing 10 dishes—this is your answer. Throw it all in the crockpot, walk away, and come back to cheesy, creamy, “OMG who made this?!” kind of goodness.