Slow Cooker Italian Chicken Alfredo Recipe -
Slow Cooker Italian Chicken Alfredo Recipe
  • READY IN 5+ hrs

Slow Cooker Italian Chicken Alfredo

Recipe by  

"I came up with this recipe with ingredients on hand and it instantly became a family favorite! You can even make it using low sodium/fat free/reduced fat ingredients and it still has a wonderful flavor!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    5 hrs

    5 hrs 20 mins


  1. Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
  2. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Mar 08, 2010

This was yummylicious and so easy that my 15 yr. old said he wanted to try to make it! WARNING: Please do not add seasoned salt as the other reviewer suggested until you make the recipe as directed! This was seasoned perfectly as written. Added the minced garlic to the dressing and poured over breasts, moving them slightly to make sure they're nicely coated. Cooked chicken 4 hrs. as directed and mine were actually done by that time. Softened the cream cheese in microwave for 30 sec. in a bowl and then blended the soup. Took the chicken out and poured the soup mixture in the crockpot w/ the juice from the chicken, mixing thoroughly and then replaced the chicken back. OMGsh, it was so good that we didn't even wait for me to cook the noodles. Anyway, saved the rest for the next day and it reheated beautifully. Maybe I'll be able to actually get some noodles cooked to go w/ it today--LOL!

Most Helpful Critical Review
Nov 15, 2011

This was OK. I found the sauce to be very soupy (not thick enough), and also nothing like alfredo.

Apr 08, 2010

I've been making this chicken for years, with a few minor changes. No water is needed. DON'T add any extra salt as a previous reviewer suggested, it'll be WAY too salty. Sometimes I'll splash in a little white wine at the end, and I use sliced mushrooms, not chopped. We serve it over egg noodles, and the whole family loves it. It's delicious, and yes, rich, but you don't eat like this all the time!

Mar 04, 2010

This was wonderful. I made a few changes though. I used cream of chicken and mushroom soup instead and fresh mushrooms. I also added a bit of water to the sauce for a but thinner sauce. When dropping the chicken in crockpot, make sure to season the meat as well with a bit of seasoning salt. My kids loved this over pasta with a big green salad.

Mar 08, 2010

I made this for dinner last night with only a few changes and my picky family loved it! I didn't have a garlic clove, so I mixed in 1/4 tsp of granulated garlic with the dressing mix/water. I added mushroom soup instead of chicken because I did not have mushrooms. For the last hour of cooking, I shredded the chicken and added more water to make more of a gravy. It turned out beautifully and was delicious over noodles. I even used nonfat cream cheese and thought overall it was a pretty healthy and delicious recipe with no butter oil, or cheese needed like the traditional alfredo! Thanks for a yummy keeper!

Apr 01, 2010

Going to have to agree with everyone here and say the sauce was the real show stopper. Creamy and so full of flavor. I'm a garlic junkie and actually used a handful of cloves and I used fat free cream cheese and low fat or fat free...can't remember which...cream of chicken soup to make it a little less fattening. Turned out great. I also used a bunch of fresh mushrooms...many more than 4.5 ounces, as my boyfriend and I both love them. Also added cracked black pepper to taste and topped with shaved Parmesan cheese. This dinner was so easy...will definitely be making again.

Mar 31, 2010

This was good, my kids (4 and 6) both liked it. This is a ton of sauce, though. I don't like real 'saucy' dishes, so I would make this recipe for about 2 LBS of spaghetti next time. This time I dished it up separately, cooked spaghetti then dribbled with sauce. When we were done, I cooked up lots more spaghetti to combine with the sauce before storing leftovers. Changes I made to recipe: -Used only 2 chicken breasts -Removed chicken from cooking liquid and set aside, then mixed in soup/crm cheese for sauce. -Diced chicken and returned it to cooking sauce. -Added 1 cup green peas to sauce, next time will add more.

Mar 11, 2010

So good and everyone loved it in my family which is hard to do. :-) I like more sauce so I did add extra can of cream mushrom. Also didn't have italian dressing mix so just used some italian viniagrette dressing I had, 1/2 cup.


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  • Calories
  • 619 kcal
  • 31%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 26.3 g
  • 40%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 40.2 g
  • 80%
  • Sodium
  • 1674 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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