Slow Cooker Chicken Alfredo Thighs and Cauliflower Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality Alfredo sauce, whether homemade or from a jar. If you want a lighter version, you can use half Alfredo sauce and half chicken broth, but the dish will be less creamy.

To add a little heat, sprinkle in some red pepper flakes with the parmesan. You can also add a pinch of nutmeg to the sauce for a subtle warmth.

If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little cold water and stir it into the slow cooker during the last 30 minutes of cooking.

Let the dish rest for a few minutes after cooking; this allows the sauce to settle and cling to the ingredients. For a golden finish, you can briefly broil the chicken after cooking, but that adds a step.

Variations

• Add Vegetables: Add sliced mushrooms, bell peppers, or spinach along with the cauliflower. Mushrooms and peppers can go in at the start; add spinach during the last 15 minutes so it wilts without becoming mushy.
• Use Chicken Breasts: Substitute boneless, skinless chicken breasts for the thighs. Reduce the cooking time to 2 to 3 hours on low, and check for doneness at 165°F (74°C). The meat will be leaner but still moist in the sauce.
• Make It Spicy: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the parmesan. You can also stir in a few dashes of hot sauce into the Alfredo sauce before pouring it over.
• Creamy Pesto Version: Stir 1/4 cup of pesto into the Alfredo sauce before pouring. This adds a fresh basil flavor. Note that pesto contains tree nuts and milk, so adjust for allergies.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when chilled; add a splash of milk when reheating.

Freezer

Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a little milk or chicken broth to restore the creamy consistency.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

The chicken and cauliflower reheat well, though the cauliflower may soften further. Always reheat to an internal temperature of 165°F (74°C).

You can assemble the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. Add 30 minutes to the cooking time if starting from cold. The parmesan can be sprinkled on just before cooking. This makes it easy to have dinner ready with minimal effort.

Serving ideas

Serve the chicken and cauliflower hot, with extra sauce spooned over the top. This dish pairs well with crusty bread, garlic bread, or a side salad.

It is also delicious over cooked pasta, rice, or mashed potatoes to soak up the sauce. The creamy Alfredo sauce is rich, so a light vegetable side like green beans or a simple salad balances the meal.

For a family-style presentation, transfer the chicken and cauliflower to a large platter and pour the sauce over everything. Garnish with a little extra parmesan and fresh parsley if desired. This is a comforting, satisfying dinner that is sure to please everyone at the table. The leftovers make a great lunch the next day.

Frequently asked questions

Recipe card

Slow Cooker Chicken Alfredo Thighs and Cauliflower

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb bone-in, skin-on chicken thighs
• 1 head cauliflower, cut into florets
• 1/2 cup grated parmesan cheese
• 2 cups Alfredo sauce

Instructions

1. Place the chicken thighs in the slow cooker, skin side up, in a single layer. Nestle the cauliflower florets around and between the thighs.
2. Sprinkle the grated parmesan evenly over the chicken and cauliflower.
3. Pour the Alfredo sauce over everything, covering the chicken and cauliflower as much as possible.
4. Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is tender and cooked through.
5. 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).
6. Using a fork, lift a chicken thigh and some cauliflower onto plates. Spoon extra sauce over the top and serve hot.

Contains: milk

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

12 g

Fat

46 g

Automatic estimate from the ingredient list, not laboratory-verified.