Creamy Crockpot Chicken Alfredo-RECIPE

How about today I share another easy peasy and delicious dinner recipe to add to your dinner menu rotation?  My family loves this one a lot, it’s a super filling Creamy Chicken Alfredo that you make in your crockpot.  Well, the sauce that is.  The noodles you boil up on the stove right before you are ready to eat and then you pour that creamy alfredo sauce over top for a hearty meal your whole family will enjoy!  Serve it up with some garlic breadsticks and a nice green salad and you are set for the perfect well-balanced meal, nom nom!  :-)
5.0 from 3 reviews
Creamy Crockpot Chicken Alfredo
Prep time
Cook time
Total time
Recipe type: Slow Cooker
Serves: 6-8
  • 2 large or 4 medium chicken breasts (can be frozen!)
  • 1 can cream of chicken (or mushroom) soup
  • ½ cup Italian dressing
  • 2 cloves of garlic, minced
  • 1 small can sliced mushrooms, drained
  • 1 8 oz block of cream cheese
  • ½ to 1 bag of frozen peas or broccoli
  • 1 lb spaghetti or other noodles
  1. Place chicken breasts in crockpot and add in the cream of chicken soup, Italian dressing, minced garlic, and mushrooms.
  2. Cover and cook on high for 3-4 hours or on low for 6-8 hours.
  3. About 20 minutes before serving, pull chicken out and shred or cut into cubes and return to the crockpot.
  4. Add in the block of cream cheese and stir until combined.
  5. Boil water and cook your noodles.
  6. minutes before noodles are done, mix in frozen peas or broccoli into the boiling water with noodles and stir.
  7. Drain noodles (and veggies) and pour alfredo sauce over top...Enjoy!
Grab your chicken breasts…and yes, the can be frozen or refrigerated!…and place them in the bottom of your crockpot.  Add in the cream of chicken (or mushroom!) soup, can of drained mushrooms, Italian dressing and minced garlic.  Cover and cook on high for 3-4 hours or low for 6-8 hours.
20 minutes before you are ready to eat you are going to do a few things…first, start boiling water for your noodles of choice.  Next, pull out the chicken breasts and shred them or cut them into chunks.  Place the chicken back in the crockpot and mix into the sauce.  Add in a block of cream cheese too, stir until it is nice and combined.  Once your water is boiling, add in your noodles and about 5 minutes or so before they are ready pour in a bag of frozen peas or broccoli or any other veggie you’d like.  The hot water will cook them and once your noodles are done just drain everything and you are good to go!
Now, either pour all your noodles into one huge bowl and pour the sauce over top and mix everything together or do each person’s bowl separately…your choice.
Either way it is delicious!  YUM squared!

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    1. Anonymous says

      I always like how well you describe your recipes! I am GF, and am wondering what your hubby eats when you serve this? Thanks-kel

      • says

        My husband works really late 3 nights a week so on those nights I make meals like this! But you can change many of the ingredients to be gluten-free in most recipes, I’ve learned that much in the past month! :-)

      • stacey says

        You can use Gf cream of mushroom soup made by progresso and GF noodles found at just about any store. My son is GF too and he likes this recipe.

    2. Anonymous says

      Made this tonight and it was great. I will be making it again for sure. Hubby liked it too ! Thanks so much for such a simple but very delicious dish. Makes enough to freeze for another night since it is just the 2 of us.

    3. Anonymous says

      I made this tonight. My husband and 3-year-old daughter loved it! Thanks for this yummy, simple recipe! :-)

    4. Rae - Hilton Head Island, SC says

      OMG — this is so scrumptious! I made this yesterday with one change, simply because I don’t use Italian dressing, but rather Newman’s Light Balsamic and I used Cream of Mushroom soup. This recipe will become a favorite in my house! Super easy.

      • says

        Sorry Anna, I don’t. I think you should be able to input the ingredients in a calorie type tracker on google to find the info if you wanted.

    5. Danae says

      We’re not fans of mushrooms in our house but would like to replace them with something in this recipe… any suggestions? This looks so yummy, thank you for the post!

    6. Steph says

      I’m making this for our Valentine’s Dinner tonight. I’ve stolen a few tastes and so far so good. This is so easy and my mom has already written down the recipe (she’s an avid cook and for some reason against this until she tasted). Thanks so much, will update after the reveal to my BF. Happy V Day!

    7. Christie says

      Made this tonight and 5 and 3 year olds couldn’t get enough of the sauce. We have long days so after 8 hrs cooking on low and 2.5 on keep warm, there wasn’t much liquid, but adding another 1/2 can of soup, a dash more dressing and some water with the cream cheese at the end worked wonders. Will probably double the sauce next time since we have to let it cook so long. thank you so much – it’s hard to please both kids so this is a huge win!

      • says

        Hooray! I am so happy that this dinner was a winner for your family!! Thank you for sharing the tips too, that will be super helpful to others in your same predicament!!

    8. Nicole says

      I made this and substituted gluten free cream of chicken and added some Romano cheese (shredded) and shredded soft mozzarella. I doubled it and froze half! I hope it freezes well! Woot! I love this! Thank you!


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