Crockpot Chicken & Broccoli Alfredo

Monday, 01 August 2022 07:42

Crockpot Chicken & Broccoli Alfredo Featured

Written by Donna Deaton
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Crockpot Chicken & Broccoli Alfredo

You know I love cooking in my crockpot, especially in the summer when it’s too hot to be in the kitchen. Here is another tasty recipe that puts together some of my favorite ingredients. I don’t always measure the cheese and use whatever I have—shredded or sliced mozzarella works fine. I usually don’t add salt and pepper until I have it on my plate. As with all my recipes, experiment with what you like and make this one your own too.


2 lbs boneless, skinless chicken breast (about 4 pieces)

2 cups chicken broth

8 oz cream cheese, cubed

2 cups shredded cheese (parmesan & mozzarella work great)

2 tbsp onion powder

2 tbsp garlic powder

1 bunch parsley, chopped

1 tbsp nutmeg

salt & pepper to taste

1 bag microwave broccoli, cooked just before serving

1 pound of your favorite pasta, cooked just before serving

1 cup shredded parmesan

1 cup heavy whipping cream

1 cup mozzarella cheese, sliced or shredded


Use a crockpot liner to make clean up quick and easy. Place chicken in the bottom of the crockpot.

Pour the broth over the chicken. Add the cream cheese, shredded cheese, onion, garlic, parsley, salt & pepper and nutmeg.

Cook on low for 6-8 hours or high 3-4 hours. Shred the chicken in the crockpot using two forks.

Add cooked broccoli and pasta. Mix in the remaining parmesan and cream.

Top with remaining mozzarella and continue cooking until the mozzarella is melted.

Serve hot with a crusty bread and green salad.

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