This is what I call Old-Soul in a Bowl. Only 4 ingredients  and people assume its an old family recipe... and it certainly will be now!

Back when my kids were little and the power would flicker in a Midwest thunderstorm, I learned to lean hard on my slow cooker. It sat there on the counter like an old, reliable friend, quietly turning odds and ends into supper while the wind howled outside. This Slow Cooker Pesto Chicken Alfredo is very much in that spirit: simple pantry ingredients, a plug-in appliance, and a little patience. Alfredo as we know it is an Italian-American comfort classic—rich, creamy, and meant to be shared. The pesto adds a bright, herby note that wakes the whole dish up, like opening the kitchen window in early June when the first basil plants are ready to pick. You can make this without ever touching the stove, which is a blessing on hot days, busy days, or those times when standing over a burner just doesn’t appeal. It’s the kind of meal you can assemble in the quiet of the morning, then go about your day—tending the garden, running errands, or simply enjoying a good book—knowing supper will be waiting, warm and fragrant, when you’re ready.

This Slow Cooker Pesto Chicken Alfredo is lovely spooned over tender egg noodles, but it’s just as good over any cooked pasta, rice, or even a bed of steamed vegetables if you’re keeping things lighter. Around here, I like to serve it with a simple green salad—leaf lettuce, sliced radishes, and whatever odds and ends the garden is offering, dressed with a splash of vinegar and oil. A basket of warm bread or dinner rolls is nice for soaking up the extra sauce, the way my mother always insisted we do so nothing went to waste. Steamed green beans, roasted carrots, or a pan of baked broccoli make a good, sturdy Midwestern plate. If you’re feeding a crowd, set the slow cooker on warm and keep a pot of cooked pasta or rice nearby so folks can help themselves as they wander into the kitchen.

Servings: 6

2 pounds boneless, skinless chicken breasts (or thighs), trimmed
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup prepared basil pesto (store-bought or homemade)
2 cups heavy cream
1 cup chicken broth (low-sodium, if possible)
8 ounces cream cheese, cut into cubes and softened slightly
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning (optional)
1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
12–16 ounces cooked pasta or egg noodles, for serving (prepared separately, store-bought pre-cooked if avoiding the stove)
Fresh basil or parsley, chopped, for garnish (optional)

Prepare the slow cooker: Lightly grease the inside of your slow cooker with a bit of oil or nonstick spray. This will help the creamy sauce release easily and make cleanup simpler.

Season the chicken: Pat the chicken dry with paper towels. Sprinkle both sides with the salt, black pepper, garlic powder, and onion powder. Lay the seasoned chicken pieces in a single layer on the bottom of the slow cooker.

Mix the creamy base: In a medium bowl or large measuring cup, whisk together the pesto, heavy cream, and chicken broth until fairly smooth. It doesn’t need to be perfect, but you want the pesto loosened and distributed.

Add cheeses and seasoning: Stir the cream cheese cubes, grated Parmesan, Italian seasoning, and red pepper flakes (if using) into the pesto mixture. The cream cheese will be lumpy at this stage, and that’s fine—it will melt and blend as it cooks.

Pour over the chicken: Carefully pour the pesto-cream mixture over the chicken in the slow cooker, making sure the pieces are mostly submerged. Use a spoon to nudge any exposed chicken down into the sauce.

Slow cook: Cover the slow cooker with the lid. Cook on LOW for 4–5 hours or on HIGH for about 2–3 hours, until the chicken is very tender and easily shreds with a fork. Every slow cooker runs a little differently, so check toward the earlier end of the range.

Shred the chicken: When the chicken is done, use two forks to shred it right in the slow cooker, or remove it to a plate, shred, and return it to the sauce. Stir well so the chicken is coated and the melted cream cheese is fully incorporated into a smooth, rich sauce.

Adjust consistency and seasoning: If the sauce seems too thick, stir in a splash more chicken broth or cream until it reaches your preferred consistency. Taste and adjust salt and pepper as needed; the Parmesan and pesto can be salty, so season gently.

Combine with pasta or serve on the side: Stir the warm, cooked pasta or egg noodles directly into the slow cooker, coating them well with the sauce, or spoon the pesto Alfredo chicken over individual portions of pasta, rice, or vegetables. Keeping the pasta separate can help it hold its texture if you’ll be serving over a longer period.

Garnish and serve: Sprinkle with chopped fresh basil or parsley, and an extra pinch of Parmesan if you like. Ladle into bowls or over plates and serve warm, letting folks add more cheese at the table if that’s their habit—as it often is in a Midwestern kitchen.

For a lighter version, you can swap half of the heavy cream for half-and-half or whole milk, understanding the sauce will be a bit thinner but still comforting. Boneless, skinless chicken thighs work beautifully here and stay very tender, especially on the longer LOW setting. If you’d like more vegetables in the dish, stir in a bag of thawed frozen peas or steamed broccoli florets during the last 20–30 minutes of cooking so they warm through without turning to mush. You can also add a handful of sun-dried tomatoes (drained and chopped) at the start for a slightly sweet, tangy note that plays nicely with the pesto. For those who don’t eat pasta, serve the pesto chicken Alfredo over cooked spaghetti squash, riced cauliflower, or baked potatoes—very much in the spirit of old farmhouse cooking, stretching a rich sauce over whatever starch you have on hand. If you prefer a stronger cheese flavor, increase the Parmesan by 1/2 cup or add a bit of Romano. Leftovers keep well in the refrigerator for up to 3 days; the sauce will thicken, so loosen it with a splash of cream or broth when reheating on LOW in the slow cooker or gently in the microwave. And if you’re cooking for two, this recipe halves nicely—just use a smaller slow cooker if you have one so the sauce doesn’t scorch around the edges.