Pour jarred alfredo sauce over chicken breasts, along with 1 other ingredient, into slow cooker for a creamy dinner that’s the one everyone asks for

This slow cooker 3-ingredient chicken Alfredo is the kind of weeknight recipe I lean on when I’m juggling work, traffic, and a hungry household. It’s built on a very simple idea: pour jarred Alfredo sauce over raw chicken breasts, add one more pantry ingredient for body and richness, and let the slow cooker do the work. While classic Alfredo traces back to early 20th-century Rome and is traditionally made with butter, Parmesan, and pasta water, most of us in the Midwest grew up with the creamy jarred version as a shortcut. Here, we embrace that shortcut fully and turn it into a hands-off, crowd-pleasing dinner that people inevitably ask for the recipe for—only to be surprised by how simple it really is.

Serve this creamy chicken Alfredo spooned over hot cooked fettuccine, penne, or egg noodles so the sauce can cling to the pasta. A simple green salad with a bright vinaigrette or steamed broccoli balances the richness nicely. Warm garlic bread or a crusty baguette is perfect for swiping up the extra sauce. If you’re avoiding pasta, try it over sautéed zucchini ribbons, roasted cauliflower, or a bed of mashed potatoes for a cozy, Midwest-style comfort plate.

Servings: 4

2 pounds boneless, skinless chicken breasts

Place the raw chicken breasts in an even layer on the bottom of a 5- to 7-quart slow cooker, making sure they lie flat so they cook evenly.

Pour the jarred Alfredo sauce evenly over the chicken breasts, using a spatula to scrape every bit from the jars so the chicken is well coated.

Pour the chicken broth around and over the chicken and Alfredo sauce, then gently tilt the slow cooker insert or use a spoon to lightly stir just enough to distribute the liquid without fully shredding or breaking up the chicken.

Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and very tender (it should reach an internal temperature of 165°F).

Once cooked, use two forks to shred the chicken directly in the slow cooker, or transfer the breasts to a cutting board and slice or chop them, then return them to the sauce. Stir until the chicken is fully coated in the creamy Alfredo sauce.

Taste the sauce and adjust with a pinch of salt and freshly ground black pepper if desired. If the sauce seems a bit thick for your liking, stir in an extra splash of chicken broth or a spoonful of pasta cooking water to loosen it.

Turn the slow cooker to WARM and let the chicken Alfredo sit for 10 to 15 minutes while you cook and drain your pasta or prepare your chosen side, allowing the flavors to meld and the sauce to settle.

Serve the creamy chicken Alfredo over hot cooked pasta, rice, or vegetables, spooning extra sauce over each portion.

To keep the spirit of the recipe—pouring jarred Alfredo sauce over chicken breasts with just one other ingredient in the slow cooker—you can swap the chicken broth for other liquids while still staying at three ingredients total. For a richer, more indulgent version, use 1 cup of half-and-half or heavy cream instead of broth; this will give you an ultra-creamy, restaurant-style texture. For a slightly lighter but still flavorful option, use 1 cup of whole or 2% milk and reduce the cook time on HIGH by about 15 minutes so the dairy doesn’t separate. If you prefer a bit more savoriness, use 1 cup of vegetable broth instead of chicken broth, which keeps it friendly for mixed-diet households. You can also change the protein by using boneless, skinless chicken thighs in place of breasts; they stay very tender and forgiving, especially on longer cook times. To make it feel more complete without changing the base recipe, stir in cooked peas, steamed broccoli florets, or baby spinach right at the end, letting the residual heat warm the vegetables through. For extra flavor without adding new ingredients, finish with plenty of black pepper and a squeeze of lemon over each serving, or serve with grated Parmesan at the table if you have it on hand.