Slow-Cooker Chicken Alfredo

In a large skillet, melt the butter, then brown the chicken in batches. Transfer the chicken breasts to a 5- or 6-quart slow cooker. Editor's Tip: Be sure to brown the chicken in batches. You don’t want to overcrowd the pan or the chicken will steam rather than brown.

In a large bowl, whisk together the chicken broth, heavy whipping cream, onion, garlic, Italian seasoning and pepper. Pour the mixture over the chicken. Cover the slow cooker with the lid and cook everything on low until the chicken is tender and reads at least 165°F when probed with a thermometer in its thickest part, four to five hours.

Remove the chicken to a cutting board. Allow the chicken to sit for at least 10 minutes so the juices can redistribute. When the chicken is cool enough to handle, shred it with two forks. Cover the shredded chicken with aluminum foil to keep it warm.

Meanwhile, add the pasta to the slow cooker. Cook the pasta on low until it’s tender, 20 to 25 minutes.

Add the shredded chicken back to the slow cooker. Stir everything together to combine. Serve the crockpot chicken Alfredo with shredded Parmesan cheese. Enjoy! Editor’s Tip: Sprinkle minced parsley or chives on top to add a little pop of color.