Fettuccini Alfredo--Crock-Pot Style!

Heather England


You NEED a 3QT or 5QT Crock-Pot to pull this one off.
I omitted as much fat as I could and also salt, since the condensed soup has enough.
Next time, Im going to omit spinich and add frozen broccoli and cauliflower as a time saver.


★★★★★ 3 votes

20 Min
4 Hr 30 Min
Slow Cooker Crock Pot


  • 1 1/2 lb
    chicken breasts, boneless and skinless-bite sized bits
  • 2-8oz pkg
    cream cheese - chunked
  • 2 pkg
    cremini mushrooms (cut into thirds)
  • 2 stick
    butter - chunked
  • 1 1/2 c
    parmesan cheese, plus extra for garnish
  • 1 1/2 c
    whole milk
  • 1 pkg
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
    garlic powder

  • 5 lb
    chicken breasts, boneless and skinless--bite sized
  • 2 pkg
    low-fat cream cheese-chunked
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    cream of onion soup
  • 2 c
    1/2% milk
  • 1 pkg
    spinach, frozen (thawed & drained)
  • 2 pkg
    regular sliced button mushrooms (fresh)
  • 1 c
    parmesan cheese, fat-free
  • 3 stick
    low-fat butter
  • 2 pkg
  • 1 tsp
  • 1 tsp
    mrs. dash
  • 1 Tbsp
    diced fresh garlic (from the jar is ok)

How to Make Fettuccini Alfredo--Crock-Pot Style!


  1. Coat inside of a 3QT crock-pot with non-stick spray. Arrange chicken in single layer in the bottom. Top with mushrooms then sprinkle salt, pepper and garlic powder on top.

    Stir together cream cheese, butter, parmesan and milk in a medium saucepan over medium heat-whisking constantly till smooth and heated.
    Pour over mushrooms-cook 4-5 h. on low, 2-21/2 on high.

    Cook fettuccini in salted boiling water to package directions, drain well and add to alfredo sauce. Garnish with Parmesan cheese.
  2. Coat inside of a 5QT Crock-Pot with non-stick cooking spray and toss in chunked chicken bits. Turn Crock pot on low. Chuck in the mushrooms and top with Mrs. Dash, pepper, and fresh garlic. Top with lid and turn attention to a LARGE saucepan on medium heat. Stir together cream cheese and butter till soft and slightly melted, add whole 8oz can of parmesan cheese and stir (it'll look chunky) stir in both cans of soup. SLOWLY add in milk while whisking. (Sauce will be thick!) Bring sauce JUST to a boil, then immediately take it off the heat. Squeeze spinich dry and string it over the mushrooms. SLOWLY pour sauce over the spinich and cover. Cook 4-5 hours, stiring every now and again if you can to break apart chicken chunks. Serve sauce over pasta.

Printable Recipe Card

About Fettuccini Alfredo--Crock-Pot Style!

Course/Dish: Chicken
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy

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