Clean Crockpot Chicken Alfredo

This crockpot chicken alfredo is made with clean, whole ingredients and no seed oils. It’s a creamy, high-protein comfort meal that cooks itself and is perfect for busy weeknights.

Servings: 4–6 | Calories: ~480 per serving | Estimated Cost: ~$12.50

Why You’ll Love This Recipe

• Clean ingredients only
• No seed oils or processed sauces
• Creamy, comforting, and high-protein
• Pasta cooks right in the crockpot
• Family-friendly and very budget-friendly

Ingredients

Chicken & Sauce:

• 2 large chicken breasts
• 3 cups chicken broth (clean, no additives)
• 1 block (8 oz) cream cheese
• 1 cup freshly shredded white cheddar or parmesan
• 3 cloves garlic, minced
• 1 tsp salt
• ½ tsp pepper
• ½ tsp onion powder

Pasta:

• 3 cups dry pasta (mezzi rigatoni or penne)

Instructions

• Add chicken breasts, 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.
• Add the dry pasta and stir it into the sauce.
• Cook on HIGH for 20–30 minutes, stirring once halfway through.
• Add shredded white cheddar or parmesan and stir until melted and creamy.
• Taste and adjust seasoning. Serve warm.

Clean Ingredient Notes

• Use broth without “natural flavors,” gum thickeners, or preservatives.
• Use full-fat cream cheese (fewer additives).
• Freshly shredded cheese melts cleaner and contains no anti-caking agents.
• Pasta with only flour + water is the cleanest option.

Substitutions & Variations

• Swap chicken for turkey or pork loin.
• Add spinach during the last 5 minutes.
• Make it spicy: add crushed red pepper or clean hot sauce.
• Use gluten-free pasta if needed.

Storage Instructions

• Refrigerate 3–4 days in an airtight container.
• Pasta will soften slightly over time (normal for crockpot pasta).
• Reheat on stovetop with a splash of broth or milk.
• Freezing not recommended due to pasta.