Crockpot Bacon Chicken Alfredo
A comforting and creamy dish featuring tender chicken, crispy bacon, and rich Alfredo sauce, all made effortlessly in a slow cooker.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 pound) Use high-quality chicken for the best flavor.
- 4 slices bacon, chopped
- 2 cups heavy cream Can substitute with half-and-half or Greek yogurt for a lighter version.
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese Experiment with different cheeses for varied flavor.
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- 8 ounces fettuccine pasta (uncooked) You can use other pasta shapes if desired.
- Fresh parsley, chopped (for garnish) Adds freshness to the dish.
Instructions
Preparation
- Gather all your ingredients. Chop the bacon into small pieces and mince the garlic.
Cooking
- In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet, leaving some grease in the pan.
- Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant.
- Place the chicken breasts at the bottom of the crockpot. Season with salt, pepper, and Italian seasoning.
- Pour the heavy cream and chicken broth over the chicken breasts and stir gently to combine.
- Add the sautéed garlic, grated Parmesan cheese, and crispy bacon to the crockpot. Stir gently to mix.
- Cover the crockpot and cook on low for 4 to 6 hours or until the chicken is tender.
- In the last 30 minutes of cooking, add the uncooked fettuccine to the crockpot, pushing it into the sauce.
- Once cooked, shred the chicken with two forks in the crockpot. Stir to combine with cheese and sauce. Garnish with chopped parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop, adding broth or cream if necessary. Can prepare ahead of time by refrigerating before cooking.