Slow Cooker Chicken Alfredo Thighs and Cauliflower Step-by-step instructions

Before you start

Before starting, pat the chicken thighs dry with paper towels. No need to season them, as the Alfredo sauce and parmesan provide plenty of flavor. Cut the cauliflower into bite-size florets, discarding the core.

Measure out the Alfredo sauce and grate the parmesan if using a block. Have your slow cooker ready. There is no need to brown the chicken first, which keeps this recipe truly hands-off.

Instructions

Assemble and Start

1. 1Prepare the Slow Cooker
   Place the chicken thighs in the slow cooker, skin side up, in a single layer. Nestle the cauliflower florets around and between the thighs.
   Look for The chicken should fit snugly with the cauliflower tucked around it.
   Tip If the thighs are large, overlap them slightly; they will shrink as they cook.
2. 2Add Parmesan
   Sprinkle the grated parmesan evenly over the chicken and cauliflower.
   Look for The parmesan coats the top of the chicken and cauliflower.
   Tip Use freshly grated parmesan for the best melting and flavor.

At the end of this phase, the slow cooker insert holds the chicken thighs skin side up, with cauliflower nestled around them.

The parmesan is sprinkled over the top, and the Alfredo sauce is poured over everything, coating the ingredients. The sauce should cover the bottom of the insert and come partway up the sides. Everything looks neat and ready to cook.

Slow Cook

3. 3Pour the Sauce
   Pour the Alfredo sauce over everything, covering the chicken and cauliflower as much as possible.
   Look for The sauce pools around the ingredients, coating them lightly.
   Tip No need to stir; the sauce will distribute as it heats.
4. 4Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is tender and cooked through.
   Look for The sauce will be bubbling gently and the chicken will look opaque.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid; each peek adds cooking time.

After several hours on low, the sauce is bubbling gently around the edges. The chicken skin has turned pale and soft, and the meat looks opaque. The cauliflower is tender and has absorbed some of the sauce. The aroma is rich and cheesy. The chicken should be nearly falling off the bone. Do not stir; just check the temperature.

Finish and Serve

5. 5Check the Temperature
   Check the internal temperature of the thickest part of a thigh with an instant-read thermometer. It should read at least 165°F (74°C).
   Look for The thermometer registers 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If not done, return the lid and cook for another 30 minutes.
6. 6Serve
   Using a fork, lift a chicken thigh and some cauliflower onto plates. Spoon extra sauce over the top and serve hot.
   Look for The chicken is fall-apart tender and the sauce is creamy.
   Tip Let the dish rest for a few minutes before serving to allow the sauce to thicken slightly.

The chicken is fully cooked, with no pink remaining, and the internal temperature reads at least 165°F (74°C). The cauliflower is soft and coated in sauce. The sauce has thickened slightly. The dish looks creamy and inviting. Lift the chicken and cauliflower onto plates, spooning extra sauce over the top. It is ready to serve.

Common mistakes

A common mistake is lifting the lid to check on the dish, which lets heat escape and extends cooking time. Another is overcooking the cauliflower, which can make it mushy; check for doneness at the lower end of the time range.

Using pre-shredded parmesan can result in a grainy sauce. Also, be careful not to overcrowd the slow cooker; if the chicken overlaps too much, it may cook unevenly. Stirring the pot is unnecessary and can break up the chicken.

How to tell it’s done

The dish is done when the chicken thighs are fork-tender and the internal temperature in the thickest part reaches at least 165°F (74°C). The cauliflower should be easily pierced with a fork but not falling apart.

The sauce will have reduced slightly and thickened. If the sauce seems thin, let the dish sit uncovered for 10 minutes before serving. The chicken should show no pink and the meat should pull easily from the bone.

• Poultry: 165°F (74°C) in the thickest part