Crockpot Chicken Alfredo Soup
A creamy and comforting soup that combines the flavors of classic Alfredo sauce with tender chicken, pasta, and peas, perfect for chilly nights and family gatherings.
Ingredients
Main Protein
- 1 pound boneless, skinless chicken breast Cut into cubes for even cooking.
Liquids/Dairy
- 4 cups chicken broth
- 1 cup heavy cream Stir in towards the end of cooking.
Starch/Pasta
- 2 cups pasta (fettuccine or penne) Add pasta during the last 30 minutes of cooking.
Aromatics & Vegetables
- 4 cloves minced garlic Add garlic at the beginning to develop its flavor.
- 1 cup frozen peas (optional) Add for color and nutrition.
Optional Finishing Ingredients
- fresh parsley Sprinkle on top just before serving.
Instructions
Preparation
- Cut the boneless, skinless chicken breast into bite-sized pieces.
Cooking
- Place the chicken pieces in the crockpot along with 4 cups of chicken broth and 4 cloves of minced garlic. Stir well to combine.
- If using, add 1 cup of frozen peas to the crockpot.
- Cover the crockpot and set it on low for 6 hours (or on high for 3 hours).
- In the last 30 minutes of cooking, stir in 2 cups of pasta and 1 cup of heavy cream.
- After 30 minutes, stir the soup and check that the pasta is cooked to your liking. Taste and adjust seasoning if needed.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
For an extra flavor boost, add Italian seasoning or red pepper flakes. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.