September 15th, 2015

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.

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.

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.

And it makes a lot! Which means we can have it for dinner and then my boys will happily eat the leftovers for lunch the next few days.

I recommend serving it with fettuccine or linguine, but any pasta will do.

Slow Cooker Alfredo Sauce

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.

Recipe 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.

2 reviews

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

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Comments

  1. 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?

    • 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.

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

  3. 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

  4. 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

  5. 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.

  6. Jeannie Meredith says:

    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…

  7. 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.

 

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