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    You are here: Home / Main Dishes / Slow Cooker Alfredo Sauce

    Slow Cooker Alfredo Sauce

    September 15, 2015 by Danelle 28 Comments

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    SLOW COOKER ALFREDO SAUCE — Creamy Alfredo sauce with Parmesan cheese and chicken broth simmers all day in your slow cooker.


    Slow Cooker Alfredo Sauce

     

    I love Alfredo sauce, but I would definitely gain a thousand pounds if we ate it at every meal, so that’s not going to happen. But we’ll probably have it a lot more often now that we have an amazing recipe for Slow Cooker Alfredo Sauce.

    To say my boys love Alfredo sauce would be a huge understatement. Huge! They certainly wouldn’t complain if I served it at every meal.

    This was so good! Just perfect for my family of four.  Thank you for a great recipe. ~ Christa

    Alfredo sauce isn’t super complicated to make in the first place, but being able to do it in the slow cooker is so convenient if you have a busy day planned.

    My husband actually prefers it to the usual Alfredo sauce because it’s a bit lighter–there is actually more chicken broth in the recipe than cream.

    Slow Cooker Alfredo Sauce

    This recipe does make a lot of  sauce! Which means we can have it for dinner and then my boys will happily eat the leftovers for lunch the next few days.

    And if we don’t feel like straight up Alfredo sauce, I use the leftovers to make some kind of cheesy pasta bake. 

    Delicious! Made it the other night turned out perfect. Put cooked Italian sausage in it and added shrimp half an hour before it was done so they could be cooked properly. Excellent. Thank you. ~ Andrew

    I recommend serving this rich, creamy sauce with fettuccine or linguine, but any pasta will do. And you can always add chicken, shrimp or vegetables for a more hearty meal.

    This sauce is a staple at our house because I know when I serve it, everyone will clean their plates without complaint. I hope you love it as much as we do!


    Be sure to save this Slow Cooker Alfredo Sauce recipe to your favorite Pinterest board for later.


    Slow Cooker Alfredo Sauce


    Here’s what you’ll need to make Slow Cooker Alfredo Sauce


    • Chicken broth
    • Heavy cream
    • Produce: garlic, fresh parsley
    • Butter
    • Flour
    • Parmesan cheese
    Continue to Content
    Slow Cooker Alfredo Sauce

    Slow Cooker Alfredo Sauce

    Yield: 12-16 servings
    Prep Time: 15 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 15 minutes

    Creamy Alfredo sauce with Parmesan cheese and chicken broth simmers all day in your slow cooker.

    Ingredients

    • 3 1/2 cups chicken broth
    • 2 cups heavy whipping cream
    • 4-6 cloves garlic, minced
    • 1/2 cup butter, very soft
    • 1/2 cup flour
    • 1/4 cup chopped fresh parsley
    • 1 cup grated Parmesan cheese

    Instructions

    1. Lightly grease the bowl of a slow cooker. Add broth, cream and garlic. Cover and cook on low for 4-6 hours.
    2. About 30 minutes before serving, combine soft butter, flour and parsley in a small bowl. Whisk butter mixture into the slow cooker until smooth. Cover and continue cooking for another 30 minutes, or until mixture is thickened.
    3. Stir in Parmesan cheese. Serve over cooked pasta. Garnish with additional parsley and Parmesan cheese, if desired.

    Notes

    For every 8 ounces of cooked pasta, use about 1 1/4 cups of sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.

    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 264Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 74mgSodium: 492mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 5g

    Did you make this recipe?

    Please leave a comment, or tag @LetsDish on Instagram.

    © Danelle
    Cuisine: Italian

    WHAT PEOPLE ARE SAYING ABOUT SLOW COOKER ALFREDO SAUCE

    My husband LOVES this recipe. I make it quite often and he claims it’s better than Olive Garden! I do put chicken in mine but I cook it before hand and add it into the sauce at the very end. Yumminess! ~ Caroline

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    Who Dished It Up First: Adapted from Better Homes and Gardens

    Reader Interactions

    Comments

    1. erika

      September 11, 2016 at 7:58 am

      I’ve made this three times now and cannot seem to understand why it is so runny. Is it because the slow cooker creates so much additional liquid? The flavor is excellent and it’s perfect for making a large amount with minimal effort. Any suggestions on liquid reduction without compromising the flavor?

      Reply
      • Danelle

        September 11, 2016 at 11:20 am

        Hmmm? I’ve never had an issue with thickness. Maybe it’s just a preference of how thick we like our sauce? I would just reduce the amount of broth you start with, or make more of the butter/flour roux, and possibly cook it a bit longer after you’ve added the thickener.

        Reply
    2. Nicole

      September 28, 2016 at 1:42 pm

      Can I add checked breast to this and let it cook in the sauce???

      Reply
      • Danelle

        September 29, 2016 at 6:30 am

        I haven’t tried that but I think it would work.

        Reply
    3. Andrew

      October 09, 2016 at 1:21 pm

      Delicious, made it the other night turned out perfect. Cooked Italian sausage in it and added shrimp half an hour before it was done so they could be cooked properly. Excellent. Thank You

      Reply
      • Danelle

        October 09, 2016 at 8:22 pm

        That sounds amazing! Can’t wait to try it!

        Reply
    4. DKA

      December 05, 2016 at 5:38 pm

      When I cook things in the crock that I do not want to get runny/watery I always put a clean towel between the lid and the crock pot…this absorbs the excess liquid that the crock pot makes

      Reply
      • Erika

        February 18, 2018 at 5:33 pm

        Finally got back around to making this again after previous runny results. Used paper towels and man oh man! Did the trick just perfectly!! Thanks!

        Reply
    5. Lisa

      December 18, 2016 at 3:41 pm

      I made the first part step by step, came home right before needing to add the roux and when I stirred the food the cream and broth separated, it looked liked it has curdeled. Don’t know why.

      Reply
      • Chris

        October 14, 2017 at 2:22 pm

        You could use an emulsifier blender to “pull” it back together. I added a brick of cream cheese to the recipe and used my emulsifier to blend it to a nice velvety texture. I’ve found for whatever reason when I add cream cheese to a cream base it doesn’t separate and look curdled.

        Reply
    6. Jeannie Meredith

      January 10, 2017 at 5:29 pm

      I made this today with chicken breast, it is very tasty… The only thing I found I wasn’t happy with was it seemed to curdle slightly, have you had this happen?

      Thanks for sharing your recipe…

      Reply
      • Danelle

        January 11, 2017 at 8:59 am

        I haven’t, so it’s hard to say what happened. Glad you still liked it though.

        Reply
    7. Christa

      March 23, 2017 at 6:50 pm

      This was so good! Just perfect for my family of 4. I do have a question I’m hoping someone can help me with. Can you freeze the base sauce? Maybe defrost it, warm it and then add the parmesan cheese. I love cooking in my Crock-Pot and this is one I would love to have on hand in my freezer. Thank you for a great recipe.

      Reply
    8. Lauren

      August 23, 2017 at 3:47 pm

      I had a question I’m putting the sauce on high and I’m cooking the sauce for 1 hour will it still work that way?

      Reply
      • Danelle

        August 23, 2017 at 5:08 pm

        I haven’t tried it, but I think so.

        Reply
    9. Shauna

      April 16, 2018 at 3:25 pm

      Have you tried adding lemon?

      Reply
      • Danelle

        April 16, 2018 at 4:28 pm

        I haven’t but I bet it would be delicious!

        Reply
    10. Pat

      October 16, 2018 at 11:57 am

      Can you freeze this sauce making today

      Reply
      • Danelle

        October 16, 2018 at 2:36 pm

        I have not tried freezing it, so I can’t say for sure, but I think it would work. I’d love to know how it goes if you try it!

        Reply
    11. Ginger

      February 26, 2019 at 8:12 pm

      Have you doubled this recipe in the crockpot before? Would you change any directions if you did?

      Reply
      • Danelle

        February 27, 2019 at 7:11 am

        I haven’t, but I wouldn’t change anything (besides doubling the amounts, of course), if I did.

        Reply
    12. Caroline Stoey

      November 19, 2019 at 3:08 pm

      My husband LOVES this recipe. I make it quite often and he claims it’s better than Olive Garden! I do put chicken in mine but I cook it before hand and add it into the sauce at the very end. Yumminess!

      Reply
    13. Lori

      February 04, 2020 at 11:24 am

      Can I substitute vegetable broth for the chicken broth?

      Reply
      • Danelle

        February 04, 2020 at 2:46 pm

        Should work fine!

        Reply
    14. Katrina Nix

      August 12, 2020 at 9:09 pm

      Can you cook the noodles in with the sauce?

      Reply
      • Danelle

        August 13, 2020 at 9:55 am

        I think noodles in the slow cooker tend to get a little mushy, but you could try it.

        Reply
    15. Ronni

      October 06, 2020 at 9:48 am

      Can you add cream cheese and sour cream or yogurt instead of flour?

      Reply
      • Danelle

        October 07, 2020 at 10:26 am

        I haven’t tried that, so I’m not sure if it would thicken the same as flour. I’d love to hear how it goes if you try it.

        Reply

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