Crock Pot Chicken and Shrimp Alfredo

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 11/26/21
Chicken and shrimp alfredo
RiverRockPhotos/E+/Getty Images
Prep: 15 mins
Cook: 7 hrs
Total: 7 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
1125 Calories
61g Fat
62g Carbs
80g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1125
% Daily Value*
Total Fat 61g 79%
Saturated Fat 35g 176%
Cholesterol 477mg 159%
Sodium 2939mg 128%
Total Carbohydrate 62g 23%
Dietary Fiber 7g 23%
Total Sugars 10g
Protein 80g
Vitamin C 31mg 155%
Calcium 722mg 56%
Iron 5mg 28%
Potassium 1046mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crock-pot chicken and shrimp Alfredo is an elegant slow cooker recipe with vegetables, chicken, and shrimp in a creamy Alfredo sauce. It's delicious served over hot cooked rice or pasta.

Chicken and shrimp are mild in flavor and pair together very well. Lots of veggies, thyme, and basil add color and flavor to this recipe. Pair it with a crisp and cool green salad or a fresh fruit salad, along with some dinner rolls or savory scones.

Ingredients

  • 1 onion, coarsely chopped

  • 3 cloves garlic, minced

  • 1 (16-ounce) bag baby carrots

  • 1 green bell pepper, sliced

  • 3 boneless, skinless chicken breasts, cut into strips

  • 1 (16-ounce) jar Alfredo sauce

  • 1/4 cup whole milk

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/8 teaspoon white pepper

  • 1 teaspoon dried basil leaves

  • 1 (16-ounce) package frozen cooked shrimp, thawed

  • 1/2 cup grated Parmesan cheese

  • 1 (16-ounce) package spaghetti, or linguine

Steps to Make It

  1. In a 4- to 5-quart slow cooker, combine the onion, garlic, carrots, bell pepper, and chicken breasts.

  2. Pour the Alfredo sauce over all.

  3. Pour the milk into the Alfredo sauce jar along with the thyme, salt, pepper, and basil. Close tightly, and shake vigorously to get all of the sauce out of the jar. Pour this mixture into the slow cooker and stir gently.

  4. Cover the crock pot, and cook on low for 6 to 7 hours, or until chicken is cooked to 165 F and the vegetables are tender.

  5. Add the shrimp to the slow cooker. Stir gently, cover, and cook for 10 to 15 minutes, or until the shrimp are hot and tender.

  6. Stir in the Parmesan cheese, and serve immediately over hot cooked pasta.

Tips

  • You could use boneless, skinless chicken thighs in this recipe. The cooking time will be longer, closer to 6 to 7 hours. Always cook chicken to an internal temperature of 165 F for food safety.
  • If the sauce isn't thick enough for your tastes, mix 1 tablespoon cornstarch with 2 tablespoons milk, and add that at the same time you add the shrimp.

Recipe Variations

  • Try scallops in place of the shrimp. They will cook in about 15 to 20 minutes, so time the addition of this shellfish accordingly.
  • Add more cheese to this recipe, if you'd like. Try some shredded Gruyère or havarti; stir it in along with the shrimp, so it melts but doesn't overcook.