Clean Crockpot Chicken & Bean Alfredo

Servings: 5–6 | Calories: ~460 per serving | Estimated Cost: ~$10–$12 total

This clean crockpot chicken and bean alfredo is made with whole ingredients, no seed oils, and simple pantry staples. It’s a creamy, high-protein comfort meal that’s filling, budget-friendly, and easy to throw together.

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Why You’ll Love This Recipe

• One-pot crockpot meal
• Clean, whole ingredients
• Extra protein from beans
• Creamy without heavy cream
• Great for leftovers

Ingredients

• 2 large chicken breasts
• 2½ cups chicken broth
• 1 block (8 oz) cream cheese
• 3 cloves garlic, minced
• 1 can garbanzo beans, drained
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp onion powder
• 3 cups mezzi rigatoni (dry)
• 1 cup whole milk
• 1½ cups shredded white cheddar

Instructions

• Add chicken, broth, cream cheese, garlic, salt, pepper, and onion powder to the crockpot.
• Cook on LOW for 6 hours or HIGH for 3 hours.
• Shred the chicken directly in the crockpot.
• Stir in the garbanzo beans.
• Add the dry pasta and ensure it’s submerged.
• Cook on HIGH for 20–30 minutes, stirring once halfway.
• Stir in whole milk and white cheddar until smooth.
• Let rest 5 minutes before serving to thicken.

Clean Ingredient Notes

• Use beans with only beans, water, and salt listed.
• Full-fat cream cheese gives the best texture.
• Shred cheese fresh to avoid additives.

Substitutions & Variations

• Swap garbanzo beans for white beans or black beans.
• Add spinach during the last 5 minutes.
• Use gluten-free pasta if needed.

Storage Instructions

• Refrigerate 3–4 days in an airtight container.
• Reheat with a splash of milk or broth.
• Freezing not recommended.