Slow Cooker Italian Chicken Alfredo

Slow Cooker Italian Chicken Alfredo

TLSmith 3

"I came up with this recipe with ingredients on hand and it instantly became a family favorite! You can even make it using low sodium/fat free/reduced fat ingredients and it still has a wonderful flavor!"

Ingredients 5 h 20 m {{adjustedServings}} servings 619 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 1674 mg
  • 67%

Based on a 2,000 calorie diet

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  • Prep

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  1. Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
  2. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.
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Reviews 335

  1. 457 Ratings

Simplifying Things

This was yummylicious and so easy that my 15 yr. old said he wanted to try to make it! WARNING: Please do not add seasoned salt as the other reviewer suggested until you make the recipe as directed! This was seasoned perfectly as written. Added the minced garlic to the dressing and poured over breasts, moving them slightly to make sure they're nicely coated. Cooked chicken 4 hrs. as directed and mine were actually done by that time. Softened the cream cheese in microwave for 30 sec. in a bowl and then blended the soup. Took the chicken out and poured the soup mixture in the crockpot w/ the juice from the chicken, mixing thoroughly and then replaced the chicken back. OMGsh, it was so good that we didn't even wait for me to cook the noodles. Anyway, saved the rest for the next day and it reheated beautifully. Maybe I'll be able to actually get some noodles cooked to go w/ it today--LOL!


I've been making this chicken for years, with a few minor changes. No water is needed. DON'T add any extra salt as a previous reviewer suggested, it'll be WAY too salty. Sometimes I'll splash in a little white wine at the end, and I use sliced mushrooms, not chopped. We serve it over egg noodles, and the whole family loves it. It's delicious, and yes, rich, but you don't eat like this all the time!


This was wonderful. I made a few changes though. I used cream of chicken and mushroom soup instead and fresh mushrooms. I also added a bit of water to the sauce for a but thinner sauce. When dropping the chicken in crockpot, make sure to season the meat as well with a bit of seasoning salt. My kids loved this over pasta with a big green salad.