Description
A creamy and comforting chicken Alfredo soup made in a slow cooker, perfect for chilly nights and casual gatherings.
Ingredients
Scale
- 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)
Instructions
- 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.
- Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
- Remove the chicken to a cutting board, shred it using two forks, then return the shredded chicken to the slow cooker.
- Stir in the heavy cream, dry pasta, and broccoli (if using). Mix gently to combine.
- 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.
- Stir in the grated Parmesan cheese until melted and evenly distributed. Taste and adjust seasoning with salt and pepper.
- 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