A steaming bowl of comfort: Crockpot Chicken Alfredo Soup

Imagine lifting the lid of your slow cooker to a cloud of warm, garlicky creaminess—rich Parmesan aroma curling up, tender ribbons of shredded chicken melting into the broth, and soft pasta tangled with bright green broccoli florets. The first spoonful coats your mouth with velvety sauce, the pasta and chicken offering satisfying chew while the broccoli gives a gentle snap. It’s the sort of food that wraps your hands around the bowl and slows you down—comfort with a little bit of indulgence.

This Crockpot Chicken Alfredo Soup is perfect for chilly weeknights, cozy weekends, or when you need an easy dish to feed a small crowd without hovering over the stove. It’s also a great make-ahead choice for casual gatherings—set the slow cooker on warm and let guests serve themselves. If you love comforting slow-cooker soups, you might also enjoy a spicier, Tex‑Mex cousin to this recipe; try this variation for a different flavor profile: a crockpot chicken tortilla soup.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 6 hours (low) + 30 minutes (high for pasta)
• Total Time: ~6 hours 45 minutes (including final pasta cook)
• Servings: 6 generous bowls
• Difficulty Level: Easy — hands-off slow cooker cooking

Nutrition Highlights

Estimated nutrition per serving (recipe makes ~6 servings). These are approximations calculated from typical values for each ingredient (USDA FoodData Central): actual values will vary by brand and exact measurements.

• Calories: ~490 kcal
• Protein: ~35 g
• Carbohydrates: ~31 g
• Fat: ~25 g
• Fiber: ~3–4 g
• Sodium: variable — likely moderate to high depending on chicken broth and Parmesan (recommend low-sodium broth if watching salt)

Notes on accuracy: nutrition estimates are based on standard food composition data (USDA FoodData Central) and general nutrition guidance from reputable sources such as the CDC and Mayo Clinic. For precise tracking, weigh your portions and consult a nutrition calculator or a registered dietitian.

Perfect For…

• Weeknight dinners when you want one-pot convenience without sacrificing flavor.
• Chilly weather or anytime you want something warming and soothing.
• Casual family gatherings—easy to scale and keep warm in the crockpot.
• Meal prep: make a big batch and enjoy leftovers (or freeze for later).
• Balancing indulgence and protein — this soup delivers comfort with a satisfying protein hit from chicken.

Preparation Guide

Ingredients

• 1 lb (about 450 g) boneless, skinless chicken breast
• 4 cups (960 ml) low-sodium chicken broth
• 1 teaspoon garlic powder (or 2–3 cloves fresh garlic, minced)
• Salt and freshly ground black pepper, to taste
• 1 cup (240 ml) heavy cream
• 8 oz (about 225 g) dry pasta (penne, rotini, or small shells)
• 1 cup (about 100 g) freshly grated Parmesan cheese
• 1 cup broccoli florets (optional; frozen works fine)
• Fresh parsley, chopped, for garnish (optional)

Optional ingredients and substitutions

• For lighter soup: substitute half-and-half or whole milk thinned with a tablespoon of cornstarch to help thicken (note: texture slightly less rich).
• Dairy-free/vegan: use unsweetened cashew cream or full-fat coconut milk and vegan Parmesan; replace chicken with firm tofu or chickpeas.
• Gluten-free: use gluten-free pasta or small gluten-free rice shapes.
• Add-ins: sliced mushrooms, sun-dried tomatoes, baby spinach, or cooked bacon.

Step-by-step Instructions

1. Place the chicken breasts in the slow cooker and add the chicken broth, garlic powder (or fresh garlic), and a pinch of salt and pepper.
2. Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
3. Remove the chicken to a cutting board, shred it using two forks, then return the shredded chicken to the slow cooker.
4. Stir in the heavy cream, dry pasta, and broccoli (if using). Mix gently to combine.
5. Cover and cook on high for another 30 minutes, or until the pasta is tender. Check pasta at 20 minutes—timing varies by pasta shape and brand.
6. Stir in the grated Parmesan cheese until melted and evenly distributed. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with chopped parsley if desired.

Practical tips

• Add pasta later in the cooking to prevent overcooking and mushiness—the listed timing gives tender but not soggy noodles.
• If the soup seems too thin after adding pasta, stir in a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water and simmer on high for 5–10 minutes to thicken.
• If using frozen broccoli, add it with the pasta but check texture earlier—frozen cooks faster.
• For a deeper garlic flavor, swap garlic powder for 2–3 cloves of minced garlic added in the last hour of cooking.
• Want extra color and texture? Stir in baby spinach at the end and serve with a sprinkle of toasted breadcrumbs.

Serving Suggestions

Best Pairings

• Crusty bread or garlic toast for dipping — sourdough or a baguette are excellent choices.
• A simple green salad with lemon vinaigrette to cut the richness.
• A crisp white wine (Pinot Grigio or Sauvignon Blanc) or an easy-going pale ale for adult meals.
• For a cozy daytime pairing, serve with a warm herbal tea or decaf coffee on the side.
• Top each bowl with extra Parmesan, crushed red pepper, or a drizzle of good olive oil for finishing.

Shelf Life & Storage

• Room temperature: Do not leave soup at room temperature for more than 2 hours (per food safety guidelines).
• Refrigeration: Store cooled soup in airtight containers for up to 3–4 days. For best texture and safety, reheat only the portion you plan to eat.
• Freezer: This soup can be frozen for up to 2 months, but note that dairy (heavy cream) and cooked pasta can change texture on thawing. For best results, freeze the soup without the pasta and stir freshly cooked pasta into reheated soup, or undercook the pasta initially so it holds up better after freezing. When reheating from frozen, thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth or cream if needed.

Chef’s Advice

• Use low-sodium broth and taste before salting—Parmesan adds significant saltiness.
• Grate Parmesan from a wedge rather than using pre-grated; it melts smoother and has better flavor.
• For silky texture, add the cream and cheese at the end on low heat—avoid boiling vigorously after adding dairy to prevent separation.
• If you prefer chunkier chicken, dice instead of shredding; for softer ribbons, shred while still warm.
• If your slow cooker runs hot, reduce the initial cook time slightly or check the chicken earlier to avoid overcooking.

Fun Flavor Ideas

• Italian-inspired: Stir in a teaspoon of dried Italian seasoning, a handful of sun-dried tomatoes, and a splash of white wine before serving.
• Smoky bacon twist: Cook 4 strips of bacon until crisp, crumble and stir into the soup at the end for smoky depth.
• Lighter, herb-forward: Replace heavy cream with half-and-half plus 1 tbsp of flour, and add a handful of chopped fresh basil and parsley just before serving.
• Vegan version: Use cashew cream (blend soaked cashews with water), vegan Parmesan, and shredded baked tofu or white beans for protein; use vegetable broth.
• Low-carb option: Replace pasta with small cauliflower florets or zucchini noodles added near the end of cooking.

All Your Questions Answered

Q: Can I use pre-cooked rotisserie chicken?
A: Yes—add shredded rotisserie chicken during the last 30–45 minutes (after you’d have added the pasta) and reduce the initial cook time accordingly. Adjust seasoning because rotisserie chicken can be saltier.

Q: My soup is too thin after adding pasta. How can I thicken it?
A: Make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), stir into the hot soup, and cook 5–10 minutes until thickened. Alternatively, stir in more grated Parmesan.

Q: Can I make this low-fat or lower-calorie?
A: Use half-and-half or whole milk plus a tablespoon of cornstarch for body, or reduce heavy cream to 1/2 cup and increase broth. Use skinless chicken breast and low-sodium broth.

Q: Will the pasta get mushy if I reheat leftovers?
A: Possibly—pasta absorbs liquid over time. For best texture, store pasta separately or undercook pasta slightly during initial cook so reheating won’t over-soften it.

Q: Can I halve or double this recipe?
A: Yes—the slow cooker method scales well. Adjust cook times only slightly if your slow cooker is much larger or smaller than typical models.

Conclusion

This Crockpot Chicken Alfredo Soup brings the ultimate slow-cooker comfort: creamy, savory, and effortless. It’s a weeknight hero that also shines at casual gatherings—guests will love the comforting aroma and the satisfying combination of tender chicken, pasta, and Parmesan-rich broth. If you try this recipe, snap a photo and share how you customized it—community tweaks and favorite add-ins make cooking even more fun.

For inspiration on other slow-cooker chicken soups and creative twists, check out this flavorful take on the same slow-cooker theme at Slow Cooker Chicken Alfredo Soup – Butter with a Side of Bread and a different home-cook perspective at Slow Cooker Chicken Alfredo Soup | The Salty Pot.

Crockpot Chicken Alfredo Soup

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• Author: recipechangegmail-com
• Total Time: 405 minutes
• Yield: 6 servings 1x
• Diet: Flexitarian

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Description

A creamy and comforting chicken Alfredo soup made in a slow cooker, perfect for chilly nights and casual gatherings.

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Ingredients

Scale 1x2x3x

• 1 lb (about 450 g) boneless, skinless chicken breast
• 4 cups (960 ml) low-sodium chicken broth
• 1 teaspoon garlic powder (or 2–3 cloves fresh garlic, minced)
• Salt and freshly ground black pepper, to taste
• 1 cup (240 ml) heavy cream
• 8 oz (about 225 g) dry pasta (penne, rotini, or small shells)
• 1 cup (about 100 g) freshly grated Parmesan cheese
• 1 cup broccoli florets (optional; frozen works fine)
• Fresh parsley, chopped, for garnish (optional)

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Instructions

1. Place the chicken breasts in the slow cooker and add the chicken broth, garlic powder (or fresh garlic), and a pinch of salt and pepper.
2. Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
3. Remove the chicken to a cutting board, shred it using two forks, then return the shredded chicken to the slow cooker.
4. Stir in the heavy cream, dry pasta, and broccoli (if using). Mix gently to combine.
5. Cover and cook on high for another 30 minutes, or until the pasta is tender. Check pasta at 20 minutes—timing varies by pasta shape and brand.
6. Stir in the grated Parmesan cheese until melted and evenly distributed. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with chopped parsley if desired.

Notes

Use low-sodium broth and taste before salting; Parmesan adds significant saltiness. For a lighter soup, substitute half-and-half or whole milk thinned with cornstarch.

• Prep Time: 15 minutes
• Cook Time: 390 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 490
• Sugar: 2g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 120mg