Crock Pot Chicken Alfredo
Iāve been making this crock pot chicken alfredo on those nights when I want something creamy and comforting but donāt want to stand at the stove. Itās a slow cooker version of classic chicken alfredo made with chicken breasts, cream, broth, butter, and cream cheese, and it comes together in about 3 to 4 hours with barely any hands-on time.
Iāve loved fettuccine alfredo since I was a kidāI used to order it everywhere. And honestly, this version feels like the easiest way to get that same creamy, cheesy payoff at home without babysitting a pan.
Itās rich, cozy, and one of those dinners that always disappears fast, especially when youāve got hungry people waiting.
Why This Crock Pot Chicken Alfredo Works
This recipe has stuck around for a reason. Itās simple, reliable, and hits that creamy comfort food craving every time.
- Ultra creamy sauce thanks to heavy cream + cream cheese
- Hands-off cooking – the slow cooker does most of the work
- Family-friendly flavor thatās easy to customize
- Great for leftovers (it reheats really well)
- Better pasta texture – cooking the noodles separately means they never go soft or gummy while the chicken finishes.
What Readers Are Saying
āāāāā
Oh my god! Just made this and itās was so amazing. Best Alfredo Iāve ever had, and it was SO EASY! Thanks so much, Iāll make it again soon for sure. Thank you !
– Jacobāāāāā
I tried this today for my husband and I. As someone who is currently spending more time at home, the crockpot has been my bff and this beats making the same-old, same-old recipes. Husband loved it and Iām sneaking leftovers to bed at 11pm! Bow tie pasta would be a great option in substitution of rigatoni, too.
-Bāāāāā
Hands down the best recipe I have found for chicken fettuccine Alfredo! ā¤ I whisked the sauce when I pulled out chicken to shred and that took care of the cream cheese lumps. Added broccoli and mushroom last 30 mins and cooked pasta on the side! New family favorite.
-Erin
Ingredients
This is a pretty straightforward ingredient list, but each piece pulls its weight.
- Boneless skinless chicken breasts – Use raw, thawed chicken for best results and food safety (more on that below). Chicken thighs work just as well ā same weight, cook to 165Ā°F.
- Heavy cream – The base of the sauce and where most of that richness comes from. Half-and-half or whole milk will work in a pinch, but the sauce will be thinner and less creamy.
- Chicken broth – Adds flavor and keeps the sauce from getting too heavy.
- Butter – Because Alfredo without butter just isn’t the same.
- Cream cheese – The key to that thick, creamy texture that coats every piece of pasta.
- Parmesan cheese – Salty, nutty, and essential for real Alfredo flavor.
- Short pasta – Rigatoni is my go-to because it holds the sauce well, but penne, rotini, cavatappi, or bowtie all work.
- Salt, pepper, garlic powder, and Italian seasoning – Simple seasonings that keep the flavor clean without competing with the sauce.
No Cream Cheese?
You can skip it and add an extra 1 cup of Parmesan cheese after the pasta is cooked, but make sure it melts completely. This will help thicken the sauce, just like cream cheese does.
How to Make Crock Pot Chicken Alfredo
This is one of those recipes where you really just layer everything in and let it go.
- Add the base ingredients – Place the chicken, heavy cream, chicken broth, butter, cream cheese, and seasonings into your slow cooker.
- Cook the chicken – Cover and cook on HIGH for about 2 to 3 hours or LOW for 4 to 5 hours, until the chicken is cooked through and tender.
- Shred the chicken – Remove the chicken, shred it with forks, and return it to the sauce.
- Cook the pasta separately – Boil the pasta until al dente, then add it to the slow cooker along with the Parmesan cheese.
- Finish and serve – Stir everything together until creamy and coated. Top with extra Parmesan and parsley if you like.
Make It Even Better
- Cook the pasta separately – Iāve tested both ways, and cooking pasta on the stove is just more consistent. Slow cookers vary too much.
- Whisk the sauce before adding the pasta – When you pull the chicken out to shred, give the sauce a good whisk. It smooths out any cream cheese lumps and gets everything silky before the pasta goes in. Starting with softened cream cheese helps, too. It melts more evenly and reduces lumps in the first place.
- Adjust thickness as needed – If your sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir it in, and let it warm for a few minutes. Too thick? Add a splash of chicken broth, cream, or milk until it loosens.
- Add veggies if you want – Broccoli is an easy win. Add florets to the slow cooker 30 minutes before the end on HIGH or 1 hour before on LOW. Spinach and sun-dried tomatoes can be stirred in raw at the end – the heat from the sauce takes care of them. Sliced mushrooms can go in at the beginning with the chicken, or sautĆ© them first and stir them in at the end if you want more texture.
Is it safe to cook chicken in a slow cooker?
Yes, as long as you start with raw, thawed chicken.
The USDA recommends thawing meat before adding it to a slow cooker because frozen chicken can stay in the temperature ādanger zoneā too long before it fully cooks. That can increase the risk of bacteria growth.
For this recipe, I always use thawed chicken breasts so they cook evenly and safely.
- Chicken should reach 165Ā°F internally
- Avoid adding frozen chicken directly to the crock pot
FAQ
Can I put frozen chicken in the crock pot?
Itās not recommended. Frozen chicken can take too long to come up to a safe temperature in a slow cooker, which increases food safety risk. For best results, thaw your chicken in the fridge overnight before cooking.
How do I know when the chicken is done?
Use an instant-read thermometer. You’re looking for 165Ā°F internally. It should also shred easily with a fork.
Can I make this ahead of time?
Yes. You can cook the chicken and sauce ahead, store it in the fridge, and then reheat and add freshly cooked pasta when youāre ready to serve.
Can I freeze Crock Pot Chicken Alfredo?
You can freeze the chicken and sauce, but not the pasta (it gets mushy).
If you want to prep ahead:
- Freeze the cooked chicken + sauce
- Thaw in the fridge overnight
- Reheat and add fresh pasta before serving
Can I prep this as a freezer meal?
Yes. Freeze the ingredients separately and thaw completely before adding to the slow cooker. Donāt put frozen ingredients straight into the crock pot.
Crock Pot Chicken Alfredo
Ingredients
- 3 boneless skinless chicken breasts (about 1 pound)
- 2 cups heavy cream
- 1 cup low-sodium chicken broth
- 4 tablespoons unsalted butter cut into pieces
- 8 ounces cream cheese cut into pieces
- Ā½ teaspoon salt
- Ā½ teaspoon Italian seasoning
- Ā¼ teaspoon black pepper
- Ā¼ teaspoon garlic powder
- 1 pound rigatoni (see notes)
- 4 ounces Parmesan cheese shredded, plus more for garnish
- fresh parsley finely chopped, for garnish
Instructions
- To your slow cooker, add 3 boneless skinless chicken breasts, 2 cups heavy cream, 1 cup low-sodium chicken broth, 4 tablespoons unsalted butter, 8 ounces cream cheese, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
- Cover and cook for 2-3 hours on HIGH or 4-5 hours on LOW.
- When there are 20 minutes left in the cooking time for the chicken, cook the pasta. Bring a large pot of salted water to a boil, add 1 pound rigatoni, and cook until al dente according to the package directions. Drain the water with a colander. Set aside.
- Use tongs to remove the chicken from the crock pot and shred it using two forks. Return the chicken to the alfredo sauce along with the pasta and 4 ounces Parmesan cheese. Mix to combine.
- Serve warm. Top with fresh parsley and extra parmesan cheese if desired.
Video
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
How to Store and Reheat
- Fridge: Store in an airtight container for 3 to 4 days.
- Reheat: Warm on the stove or in the microwave with a splash of cream or milk to loosen the sauce. Don’t reheat leftovers in the slow cooker. It takes too long to bring chilled food to a safe temperature.
- Freezer: Freeze sauce + chicken only (no pasta) for up to 3 months.
What to Serve With Crock Pot Chicken Alfredo
This is rich and creamy, so I like keeping the sides simple. Copycat Olive Garden Breadsticks and a Chopped Salad are the obvious move, and Lemon Parmesan Air Fryer Broccoli is a great way to get some vegetables on the table without much effort.
More Easy Dinner Recipes to Try
If you liked this one, here are a few more easy dinners I make on repeat:
yum! Fettuccine Alfredo is always a favorite, this is such a great recipe!
Same happened to me… I had to whisk it really good, did 1 TBsp cornstarch with 1 TBsp of the sauce from crock pot until mixed added it, whisked, then added my cheese and chicken, and semi cooked noodles, and that fixed it… if you ever try this recipe again, I hope this helped. It fixed my problem.
I turn my pot on high while I get the ingredients together. I put everything in except the chicken and let it melt. I wisk it really well until the lumps are gone then I add the chicken. Lower temp or keep it on high.
I also cook the pasta Separately and put sauce on top of it in a bowl. That way leftover sauce doesnāt get sucked up by the pasta.
I’ve had this same problem with many recipes. I started softening it in the microwave and stirring it a bit before adding it to the crock pot…. makes a BIG difference!
After reading the feedback about the pasta not cooking, I simply added extra vegetable broth. Like 2 cups extra. And I didn’t add the cheese until after the pasta was cooked through. It was amazing. And I even used whole wheat pasta.
I love this recipe and so did my family.
If I was doing this for vegetarian in a crockpot, what can you recommend for timing of the ingredients minus the chicken and then adding the pasta and some broccoli?
Hi Michelle. If you’re not using chicken, I would use the stove top version of the sauce and steam some broccoli. Then you can mix the sauce with the cooked pasta and broccoli, and use the crockpot to keep everything warm. It should only take 20 minutes or so to cook. š
Awesome thank u so much for answering. I love the recipe so much š
I have made other soups, etc in my crock pot/slow cooker that require cream cheese to be added & have had to whisk it for a long time to get the lumps out. So this is what works good for me. I put the cream cheese in a microwave safe bowl, cover it & put it in the microwave long enough for it to take on a thick gravy-like texture. Then I add it to my soup or alfredo sauce. Mixes in wonderfully with no lumps!
I had soft cream cheese and it melted perfectly, also the pasta cooked beautifully in the crockpot. @ 40 minutes. But so much easier. The only difference in this & my recipe was the chicken broth & I have all 4 burners going. This is so much easier.
This looks so decadent and EASY! I need this in my life like yesterday.
This turned out amazing. Thank you!
What about adding Broccoli to this. How soon would you suggest?
Hi Carly! The recipes I’ve seen add broccoli in 30 minutes to an hour before everything finishes. So you could add the pasta, stir everything up and then put the broccoli on top (not stirred in) and let it cook until the pasta and broccoli are both tender. Hope this helps!
Looks so good!! Can you use half and half instead of heavy cream?
Hi Lauren! You can. š
This recipe is great! I just had one issue: when you cook on HIGH, the cream will curdle. You should wait until the last 30 mins to add the cream along with pasta and shredded chicken.
Just that one adjustment and its perfect!
Oh my god! Just made this and itās was so amazing. Best Alfredo Iāve ever had, and it was SO EASY! Thanks so much, Iāll make it again soon for sure. Thank you !
Can you use grated Parmesan instead of shredded ?
Hi Sheena! You can use grated Parmesan instead of shredded. š
I how do you make the Alfredo sauce
Hi Lina! The alfredo sauce is made from the butter, cream cheese, chicken stock, and seasonings in this recipe. If you are looking for an Alfredo sauce recipe by itself, I have one here > https://breadboozebacon.com/alfredo-sauce/
Ok so im currently cooking your recipe! Great so far but have a question . i used more chicken than what called for…the sauce doesn’t seem to be thick enough..what can i do to thicken it up?? Please and thank you ?
Hi Shannon! If the sauce isn’t as thick as you would like after adding in the cheese you have a couple options. #1 – you can add more cheese stirring until it melts to get it to the consistency you like. #2 – Mix together 1 tablespoons cornstarch and 1 tablespoon water in a bowl and then mix that into the sauce once you take out the chicken. The sauce will thicken with the pasta starch and cheese, but this should help if the final product needs a little love. š
So Iām going to be making your recipe but with 4 pieces of chicken. So do I know to doudle everything in your ingredients or no?
Hi Allan! If you like your alfredo saucy, yes I would double the entire recipe. If you’re okay with just enough sauce for the chicken and pasta without much extra – double the chicken only. š
Hi Stephanie! You’ll want 6 hours on LOW for frozen breasts. Just double check that the chicken is cooked through before moving on with the recipe. š
Do you have instructions for freezing/thawing
Wondering if this would work with Italian sausage links
Hi Denise! You could use sausage links instead of chicken if you prefer. You’ll want to cook the sausages and sauce on HIGH for 2 hours or LOW for 4 hours. (I have seen some recipes say LOW for 6 hours, so just be sure to check the internal temperature is 160F.) The sausage juices will alter the alfredo flavor a bit, but it should still be delicious!
How big of a crockpot do I need to double your recipe? Iām adding broccoli and am also concerned about 2 lbs of pasta overflowing mine. Thank you.
Hi Brian! I use a 5-quart crockpot for this recipe. They make an 8-quart size, so I would go with that, or borrow a second 5-quart crock pot from a friend and make a batch in each. Hope this helps!
Could you cube the chicken prior to cooking and skip the shredding part? Would it alter cooking time?
Hi Autumn! The cooking time could come down a bit since the chicken isn’t as thick as a whole breast, or you could cook for the same time and really let the flavors of the sauce get into the chicken.
If I want to cook this for only two people… would I just half the ingredients? Do I need to adjust the cooking time at all?
Hi Carol! You would half the ingredients, and the cooking time would remain the same. You still need to get the chicken cooked through. The pasta portion of the recipe may not take quite as long, just be sure you cook to al dente.
Can you use rice instead of pasta ??
Hi Brian! You can omit the pasta, finish the recipe as directed, and then mix in some cooked rice if you prefer.
Quick question, I donāt have any of the cheese because I used the last of it and didnāt realize, would that affect this recipe at all? Or will it be okay without it??
As in you’re out of cream cheese AND Parmesan cheese? You can get away without cream cheese, but Parmesan is a must-have for alfredo sauce.
This recipe is absolutely AMAZING!! Everyone always goes for seconds. I tried cooking the noodles in the crockpot, but they didnāt cook enough. I now cook the noodles separately and I prefer this recipe to any I have had in a restaurant.
Hi Kelly! You’ll want to start checking the chicken at 4 hours in on LOW heat. Make sure the internal temp is 165 degrees F. You can also take a breast out, make a little cut and check it’s not pink inside if you don’t have a meat thermometer. Hope this helps!
Hi Angelica! I was cooking on HIGH while the pasta was in the crock pot. If you cook the pasta separate you’ll be totally fine. Mix it into everything in the crock pot and let it sit for a few minutes to get that yummy sauce all over the place. Hope this helps!
Was wondering about adding mushrooms to it was wondering if that would work and when should they be added
Hi Bob! I’m not a mushroom eater, but that being said I’ve seen plenty of parmesan cream sauce pastas with mushrooms so I think you’d be just fine to add them. š I did some research and it looks like you’ll add in sliced mushrooms with the chicken and let them cook the whole time. Hope this helps!
Hi Keith! I would add the chicken and you could half the cooking time since you’re only thawing the chicken, not cooking raw chicken. Still, check that the chicken is warmed through before adding the pasta. (I haven’t tried this with frozen cooked chicken yet.) Since Tagliatelle is thinner than rigatoni, you could probably get away with 20-30 minutes of cooking time. OR if you want, cook the pasta on the stove, drain, add it in, and stir it all together. Then you don’t have to wait for the crock pot to cook the pasta. Hope this helps!! š
worked a treat everyone loved it, i cooked the sauce, added frozen cooked chicken for last 2 hours, yes 20 minutes worked great with the Tag’, many thanks for your reply
I’m so glad your family enjoyed it Keri! My husband is into sauce too, I hear ya on the extra sauciness. š Thank you for the feedback!!
Do you mean 4, 1 lb chicken breasts, or 4 chickens breasts totaling to 1 lb?
Hi Laura! You want 4 breasts – which should total around 1 pound.
Most chicken breasts at the store are pretty big, so I usually butterfly 2 large breasts in half to make 4 smaller ones. I’m clarifying this in the recipe card now. Thanks for the great question!
So are the ingredients a substitute for alfredo sauce or are we still adding alfredo sauce? Am a bit confused!
Hi Chris! All the ingredients listed make the alfredo sauce. You don’t need to add any pre-made alfredo sauce to this dish.
Absolutely loved it! Next time I do want to have more sauce. Would I double the whole recipe besides the pasta? Or just the heavy cream and chicken broth?
If you want double the sauce, double everything except the chicken and pasta. You made a little 1 Tbsp cornstarch + 1 Tbsp water slurry to help thicken things up before adding the pasta in though. Hope this helps!
I tried this today for my husband and I. As someone who is currently spending more time at home, the crockpot has been my bff and this beats making the same-old, same-old recipes. Husband loved it and I’m sneaking leftovers to bed at 11pm! Bow tie pasta would be a great option in substitution of rigatoni, too.
This recipe is the best alfredo recipe I have ever made! Very easy to make. Love it!
Hi Natasha. The serving size is 1/8 of the recipe (about 1/2 pound chicken and 2 ounces uncooked pasta), and the nutrition assumes everything in the pot will be consumed (no sauce let behind!) š I did just go through and double check all the nutrition counts per item against another nutrition calculator, because 971kcal seemed a bit high even with all the pasta, heavy cream, and cheeses. Some of the auto fill numbers were pretty high. With the updated nutrition (live on the recipe now) we’re down to 752kcal per serving. Hope this helps!
If you’re using raw chicken start checking your chicken around 2 hours. There’s a note about this in the recipe card so you can have it for reference later. š
So you cook all Alfredo sauce ingredients and the chicken all together correct?
Yep! š
Hey, can i use shrimps as well? Would it be the same time?
Hi Anna! You could use shrimp, but the cooking time is completely different as the shrimp don’t take nearly as long to cook. Raw, peeled and deveined shrimp only need 25-30 minutes on HIGH if the sauce is already hot or 1 1/2 hours on HIGH (2 1/2 hours on LOW) if starting from scratch. I’d also recommend pre-cooking the pasta since you don’t want to overcook the shrimp while the pasta cooks. OR you could make stove top shrimp alfredo in about 15 to 20 minutes. š
Made this for a potluck at work and was told it was the best alfredo they ever had. Will definitely be making this again.
This recipe was seriously so delicious! My whole family loved it and couldn’t get enough of it!! We will definitely be making this again! We had baseball and my son wanted Alfredo but I knew I wouldn’t have time to make it like I normally do. I love this recipe even more than the traditional Alfredo!
Lovveeee this recipe, have made it multiple times now and have tweaked it a few different ways. I like to add bell peppers and spinach, or broccoli and spinach to mine just so I slip a few veggies into my meals.
Hi Brandi! The serving size is for one-sixth of the recipe. I know that’s not exactly easy to put into the exact amount of food, but you can eyeball 6 portions visually or use a spoon/knife to cut the crockpot contents in half then thirds. Hope this helps!
Happy New Year! I can’t wait to make the crock pot chicken alfredo! My husband will love this.
If I donāt have heavy cream could I use a jar of Alfredo sauce as a substitute and add the chicken broth?
Hi Alicia! I would substitute half and half or whole milk over a jarred sauce. You may need to make a cornstarch slurry and add it towards the end of the cooking (with the pasta and cheese) to thicken the sauce up though. This way you can control all of the flavors vs letting the jarred sauce take over.
This was the best meal Iāve had for a long time!!
Taste was great, flavor was Rick! The only thing was that the sauce separated a bit. Otherwise a winner!
Hands down the best recipe I have found for chicken fettuccine Alfredo ??ā¤ļø! I whisked thebsauce when I pulled out chicken to shred and that took care of lumps. Added broccoli and mushroom last 30 mins and cooked pasta on the side! New family favorite.
Hubby had me use 4 WHOLE breasts. I did double the sauce ingredients. I also used small rigatoni (made separately) and changed up the cheeses. I found a Tuscan reserved blend, plus an Asiago. I’ll let you know how it ends up…
LOve this recipe. It was easy, took minimal time to prep. was done in 4 hrs on {medium} slow cook. Taste superb! I did slice my chicken breasts in half to make them thinner and cook faster. The chicken was falling apart as I tried to take it out of the pot to shred it. It was so perfect!!
Hi. Iām cooking this right now. I have it all in except cream cheese. Do I add that now in the beginning or once chicken is cooked. A recent recipe made was buffalo chicken pasta and she had said add the cream cheese after chicken is cooked. I just donāt wanna mess this up. Itās part of the sauce so Iām sure I add it now but can u confirm? Thx.
Hi Gina. The cream cheese goes in at the beginning so it can melt into the sauce. Then you don’t have little bits of cream cheese later. š
Hi Lyn! You can use frozen shrimp instead of chicken. It will cook for 2-3 hours on the LOW setting. You can absolutely shred your chicken in the crock pot. It’s just easier for me to do it on a plate. š
Tried this recipe for the first time tonight, and really enjoyed it! It was delicious and creamy just as an alfredo should be!
Great taste. I turn on CrockPot and add butter and broth. Add in softened cream cheese and wait about 10 minutes for all to melt. I then vigorously whisk to blend so there are no cream cheese lumps. I always cook & serve my pasta on the side so all the liquids are not absorbed into the pasta. Also, sauce is easier to freeze without pasta in it.
This looks amazing, Julie! The slow cooker makes it so easy.
Cream cheese is key! It made the sauce nicely thick. I cooked the pasta first- great idea! I love this recipe!!
Hello! I am wondering how long to cook this on low. I have about 1lb of the chicken and it is thawed!
Also, I am going to cook the noodles first. When I put them cooked into the crockpot, how long will it need to sit? Just long enough to soak it all together?
Thank you!
Hi Kate! You’ll want to cook thawed chicken for 4-5 hours on the LOW setting. Since you’re boiling your pasta separately, once you stir it into the sauce and chicken and the Parmesan melts, you’re ready to eat!
Yum! I turned on my CrockPot to high added the cream cheese, butter, chicken stock and heavy cream (I use half & half) and let it melt. Whisk vigorously to combine to avoid it being lumpy, then add chicken etc
Also, cook your pasta on the side and just spoon over chicken Alfredo sauce. There is plenty leftover and you donāt want your pasta getting soggy.
Came out great. Gave the sauce a whisk after I removed the chicken. Kids (9 and 11) said it was delicious. Thanks!
Turned out delicious! Would also be great if you added some chopped bacon, broccoli or peas in. My chicken wasn’t fully cooked after 2 hours on high, but that could have been my fault. Maybe my chicken wasn’t fully defrosted in the center. Next time I’ll do 2.5-3 hours just as a precaution. Otherwise I will definitely make it again.
This was by far the best & easiest chicken Alfredo I have found!!!
If I am doubling the recipe, do I need to adjust the cook time?
Hi Patrick! You shouldn’t need to adjust the cooking time as long as the liquid covers the chicken. That’ll make sure the chicken cooks to 165F internal temp. Check with an instant-read thermometer once you’re nearing the end of the cooking time.
What if I want to leave chicken out all togetherāhow long to cook the sauce and noodles?
Hi Debi! If you want to skip the chicken I’d follow this recipe for alfredo. The pasta cooks while you make the sauce, and everything will only take about 15 minutes in total.
Sadly realizing that my crock pot was on loan to my mom, I resolved to make it anyway on the trusty stovetop. Now, if you knew me you’d know that no matter what the chicken recipe, the meat always comes out dry when I cook it. UNLESS I use Sam’s Club rotisserie chicken. So there was really no choice for me. Those were the two things I did differently. (of course I cooked the rigatoni)
The sauce is scrape -every -last- drop -out -of -the -pot good. Like, really REALLY good. Fresh parm is not even in the same ballpark as the pre grated containers at the grocery store and the cream cheese made it even better. Yup, I’ll make it again like this but use different pasta. I’m thinking of egg noodles, actually.
PS: darn! I took a picture but it’s not an option to post š
Can I use flour to thicken my sauce?
Absolutely. You’ll want to stir some of the cooking liquid into the flour to make a slurry before pouring it in. This will prevent clumps of flour from hanging out in the sauce.
This was absolutely delicious! I will definitely make this again.
I have made this twice now, it is absolutely delicious!
How long will I need to cook it if I just shred a already cooked rotisserie chicken?
Hi Danielle. If the chicken if already cooked, I would skip the crock pot, cook the pasta on the stove top and make this Alfredo sauce recipe. The sauce and pasta (once in the boiling water) should take around the same time to cook and it’s much faster. You could always mix everything in the crock pot and set it to warm to keep for later on if that’s the goal. Hope this helps!
Can you prep and freeze all the sauce ingredients ahead of time? Like prep it on Sunday and cook it on Wednesday?
Hi Ashley. You can freeze the sauce ahead of time, but you’ll want to let it thaw in the fridge overnight (on Tuesday) before adding it to the slow cooker with the chicken.