Easy Crockpot Chicken Alfredo | Creamy & Cheesy Slow Cooker Pasta

Okay, everybody. Hey, listen. If you ever liked a quick Crock-Pot video, this is the Crock-Pot recipe for you. Now, check this out. We going to do a chicken Alfredo, right? I'm putting these gloves on here, but I'm only going to touch this chicken for a hot second. Now, first thing I would do is since we doing it in the crock pot, everybody don't have a brand that like get hot right away. So, what we going to do is we going to preheat. I'm going to tell you this. Since we only going to go in there for a couple hours, we going to go ahead and set our crock pot up for 2 and 1/2 hours. That'll give us a half an hour, you know, to get everything nice and hot. And then we'll go the rest, you know, to get to 2 hours. Okay. So, look, this is how we going to do this. And when I tell you it's super easy, it's super easy. I'm going to go in here and I'm going to grab both of my chicken breast. I'm going to put these right in here just like you guys see. Just want to put these down. They going to be on the bottom. Now, everything that's left, only thing you need to, you know, take away from that is we not going to do no parsley. We're not going to put no parmesan in there and we're not getting ready to do any, you know, pasta. Right. So, everything else goes in here. I'll just sprinkle this, you know, throughout. Get some of that on our chicken. All right. Just like you guys see, Italian seasoning. Ah, yeah. Now, we got 4 oz, you know, of cream cheese. I'll just add this in here like this. And I'll let it, you know, get down there on the bottom cuz we want that heat to get on it, right? Cuz we want that to melt, right? And now, we're going to add our chicken stock and our heavy whipping cream. And then last but not least, we'll go ahead and add that butter. I'mma put it like that. Now, if we've preheated everything and got the ceramic nice and hot, I'm going to go ahead and put my lid on. You should have about, you know, 2 hours and 15 minutes, but that'll work. I'll set this over here, and I'll show you guys what it looks like in 2 hours. Okay, so look, my timer went off. This particular uh crock pot, what it does is it sets itself to warm. So, I'm going to go ahead and open this up, let all the steam out that way, right? Cuz if I open it up this way, what'll happen? and we'll get a steam burn. Now, I'm going to come in here, move this around. Ooh, look at this here. I'm going to go ahead and take out these breasts. Right. I just take it, put it right here. Let me get these out and then we move on. If you want to know how tender it is, you can see just a little pressure on there and it just like collapses. All right. Now that we got this out, only thing we got left to do is just to cut this down. To be honest with you, I know I have that actually. We could just like shred this down. You can use your hands. Now, you guys know I cook with these gloves. It has cooled just a little bit. It is hot. So, it's probably best for me to get myself a couple of forks. [Music] All right. So, you just take two forks. You guys know this. You know what I mean? Or just in case you don't, I just use it, stab it, and just shred the meat. It's up to you. However you shred it, those are going to be your bite-sized pieces, right? That's enough. And then if you look at it, if you come in here and you take a look at this right here, don't forget we going to stick this back in the inside and it's going to become it's going to rehydrate everything and keep everything nice and moist. Right? So here I just cut these down into other bite-sized pieces. So I start off by making, you know, medallions, right? I take this one here, you know what I mean? And just cut them down like that. Just add that to it. It's up to you. You can shred it all down if that's what you want to do. You can cue it all down or you can put together a mixture like what I'm doing. Okay. So, now that we have, you know, bite-sized pieces like this, and then we have some shredded, I'm getting ready to just reintroduce this back into the crock pot. You guys going to like this recipe. Super moist, a lot of parmesan. You guys get the point. Okay, so last but not least, we going to go ahead and put our pasta in here. This a one lb box of pasta for what with the liquid that we put inside. That's going to do it, right? So, we going to add this in here. And let me just say this in case somebody get it messed up. Look, this is uncooked pasta. All right, now we just add that in there. Get yourself a spasa or something like that, like a wooden spoon, whatever you get. You just want to make sure that you move this around cuz this is going to be where we get our flavor from. You guys see where we going. You guys already know that I always say we don't want to use water, right? We use chicken stock. Now, just imagine how flavorful this is, right? So, let me clean these sides. Now, we going to put the cover back on the top, you know, on here. And then we going to go for about another 30 minutes. And after that, we f to decorate, folks. Okay, so timer went off. Let's go ahead and take a look. Break this away. Man, I'm tired of getting these burns. Right. So, look at this right here. Now, don't forget. Ooh, I can hear that it's right. All of the liquid down at the bottom is gone. The pasta is nice. It's soft enough. I look at that to make sure that Look at this right here. Let me see if I can get this up. You see that right there? You can still see that it's still round. It doesn't look like a mouth. That tells me it's, you know, a nice, you know, dness. You don't want it to be so soft that what it does is like collapse. So now I'm getting ready to bring in last but not least, I'm going to go ahead and cut with this porn. Right. So we going to put this right here on the top. Look at that, folks. Yes, sir. Then we got to put some color on there. I'm going to wipe these sides down or take a picture. But you see that right there? That heat from all of that. Oh yeah. Then we going to hit it with just a little bit of this parsley. Then the first one here, I'mma stir it, right? Cuz we want to have parsley throughout. And then the final thing would be I'mma come back with the parm over the top. But you see how you can see parsley in it. It gives it a nice little look. We get some flavor from it. But it makes it pop. Okay, folks. Look, I done already took all the pictures of it. Made it a star. Hopefully, it's a star. That's why you guys are here, right? So, now it ain't nothing else to do but just to go in here and get some of this cheesy Alfredo goodness. Man, if you like Parmesan, then you're going to love this one. And the simplicity. But listen, like I always tell you, I'm not fa overalker. We f to eat, folks. Cheers. I'mma sleep good tonight. Hold on. And when I tell you I'm going to sleep good tonight, that's cuz I'm going to knock this whole bowl off. Now, I got to say this part. What you guys didn't see me do is put any salt or pepper on, in know, in here. I left it out. I've trained myself to not have salt like, you know, like the normal consumer is, you know, does. I would suggest that you guys give it a couple of pinches of salt right when you mix everything together. You know what I mean? And then go ahead and serve it. Or you can do it like I did it. If somebody needs salt, they can get it out of their bowl. Again, I don't want to over talk it, but I use salt just to enhance the flavors of that we that we already using. Now, with that being said, let me know down in the comment section below. What would you do or what would you add to make it your own? If you're new to my channel, let me take this time to say, "Hey, thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here to simplifying these recipes and taking the mystery out of cooking. I don't know which way I'mma walk off, but first I'm going to hit this refrigerator and get me a tall glass of ice cold sweet tea and I'm out. Peace. [Music]