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Crockpot Cajun Chicken Alfredo
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3.85 from 20 votes

Crockpot Cajun Chicken Alfredo

Make this creamy Alfredo Chicken with a kick of Cajun!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Dinner
Cuisine: Italian
Keyword: Cajun chicken alfredo, crock pot cajun chicken alfredo, gluten free, Keto
Servings: 6 servings
Calories: 582kcal
Author: Allison Treadwell


  • 1.5 pounds boneless skinless chicken breasts or thighs
  • 2 cups heavy cream
  • 1 cup low sodium chicken broth
  • 1 tablespoon butter chopped
  • 5 oz grated parmesan cheese
  • 3 tablespoons Cajun Seasoning
  • 2 cloves garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 head broccoli rinsed and trimmed

Cornstarch Slurry

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water


  • Place heavy cream, chicken broth, parmesan, garlic powder, red pepper flakes, pepper, cajun seasoning, and salt in crockpot.
  • Whisk ingredients together.
  • Add chicken breasts and cover with sauce.
  • Add butter on top of each breasts and minced garlic.
  • Depending on how you like your broccoli you can add at the beginning but it will be soft. If you don’t like broccoli soft add 30 minutes-1 hour before finished cooking or steam on its own.
  • Cook on low for 4-5 hours or high for 2-3 hours.
  • Make cornstarch slurry to thicken sauce. Mix 1 Tablespoon Cornstarch with 1 Tablespoon water and mix together in bowl until combined.
  • Remove chicken for crockpot. Pour sauce into crockpot into a saucepan. Heat on stovetop until sauce is simmering. Slowly stir cornstarch slurry into simmering sauce. Continue to cook over low heat until sauce thickens.
  • Pour sauce over chicken and pasta or rice.


Calories: 582kcal | Carbohydrates: 14g | Protein: 39g | Fat: 42g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 787mg | Potassium: 962mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3918IU | Vitamin C: 93mg | Calcium: 381mg | Iron: 2mg