Ever craved a creamy, comforting Alfredo dish that won’t derail your low-carb goals? That’s exactly what I was after when I first whipped up this Low-Carb Chicken Broccoli Alfredo Crockpot recipe—rich, velvety, and packed with flavor, but with a wholesome twist. The magic here? A dump-and-go approach that lets your slow cooker do all the work while you go about your day. I remember the first bite so clearly—tender chicken, crisp-tender broccoli, and that luscious sauce coating every forkful in comfort without an ounce of guilt.
It all started when I was determined to recreate my favorite indulgence—Alfredo—without the carb-heavy pasta. After a few experiments (some more successful than others!), I landed on this perfect balance: fresh broccoli for crunch, quality heavy cream for silkiness, and just enough Parmesan to bring that signature salty kick. What amazed me most was how simple it came together—just layer everything in the pot and let time work its magic. Now it’s my go-to when I need a meal that feels special but fits right into my healthy routine.
Trust me, whether you’re watching carbs or just want an easy, satisfying dinner, this recipe delivers. The aroma alone—garlicky, cheesy, with a hint of freshness from the broccoli—will have everyone asking for seconds before you even lift the lid.
Why You’ll Love This Low-Carb Chicken Broccoli Alfredo Crockpot
I can’t get enough of this recipe—and I swear you’ll feel the same after one bite. Here’s why it’s a total weeknight game-changer:
- Dump-and-go magic: Throw everything in the crockpot, press start, and walk away. Dinner takes care of itself!
- Creamy dreamy texture: That rich Alfredo sauce coats every bite without a ton of carbs—just wait till you taste it.
- No guilt, all flavor: Packed with protein and veggies, it’s comfort food that actually loves you back.
- Your kitchen, your rules: Swap broccoli for another quick veggie, add extra cheese—make it yours.
- Busy-day lifesaver: Comes home to find dinner ready and your house smelling amazing? Yes please.
Honestly, it’s like giving yourself a hug in food form—especially on those crazy nights when cooking feels impossible. The leftovers? Even better the next day. Promise.
Ingredients for Low-Carb Chicken Broccoli Alfredo Crockpot
Here’s everything you’ll need to make this creamy, dreamy dish—all simple stuff you can grab on your next grocery run. I’ve learned that quality ingredients really shine here, especially when the recipe is this easy!
- 2 lbs boneless, skinless chicken breasts – I like to use air-chilled for juicier results
- 4 cups fresh broccoli florets – About one large crown, cut into bite-sized pieces (trust me, fresh makes all the difference here—frozen can get mushy)
- 1 cup heavy cream – The richer the better! This is what gives that velvety Alfredo texture
- 1/2 cup grated Parmesan cheese – Freshly grated melts smoother than pre-shredded
- 1 tsp garlic powder – My secret flavor booster (you could mince fresh garlic if you’re feeling fancy)
- 1 tsp salt – I use sea salt, but any kind works
- 1/2 tsp black pepper – Freshly cracked if you’ve got it
Don’t be scared to play with the broccoli amount—sometimes I add an extra cup because I love how it soaks up that creamy sauce. And if you’re thinking about swaps, check out my rice with broccoli dish for more veggie inspiration. The best part? This whole list probably costs less than takeout!
How to Make Low-Carb Chicken Broccoli Alfredo in the Crockpot
Okay, let’s get cooking! This recipe is so simple, you’ll wonder why you ever bothered with complicated dinners. Here’s my foolproof method for the creamiest, dreamiest Alfredo—no babysitting required.
- Layer your chicken first: Place those chicken breasts right in the bottom of your crockpot—no oil needed. They’ll release their own juices as they cook, making everything extra flavorful. I like to give them a quick sprinkle of salt and pepper here too.
- Pile on the broccoli: Scatter those bright green florets over the chicken like you’re decorating a cake. Fresh broccoli holds up better than frozen here—trust me, you want that slight crunch against the creamy sauce.
- Whisk up the magic sauce: In a bowl, mix together the heavy cream, Parmesan, garlic powder, salt, and pepper. Don’t overthink it—just stir until it looks like a creamy dream. Pour this right over everything in the pot. No stirring needed!
- Set it and forget it: Cook on LOW for 6 hours or HIGH for 3 hours. I prefer low and slow—the chicken gets melt-in-your-mouth tender this way. If you’re in a rush, high works too, but check it at 2.5 hours to prevent overcooking the broccoli.
- Shred and serve: When the chicken reaches 165°F (I just check with a fork—it should pull apart easily), use two forks to shred it right in the pot. Give everything one gentle stir to coat in that luscious sauce. Done!
Want to make cleanup even easier? Try lining your crockpot with one of those slow cooker liners—game changer! And if you love this hands-off method, you’ll adore my slow cooker Mississippi ribeye steaks—another dump-and-go wonder.
Pro Tip for the Creamiest Alfredo Sauce
Here’s my little secret: if your sauce looks a bit thin at the end, take a spoonful of the hot liquid from the crockpot and whisk it into 1/4 cup of cold heavy cream before stirring it back into the pot. This “tempers” the cream so it blends smoothly without curdling—giving you restaurant-quality silkiness every time.
Ingredient Swaps and Variations
Listen, I love the original version of this dish, but we all have those days when we need to improvise. Here are my favorite way to mix it up when I’m feeling creative or just working with what’s in the fridge:
- Veggie twist: Not a broccoli fan? Try cauliflower florets instead—they soak up the Alfredo sauce beautifully. In fact, my creamy chicken and cauliflower recipe was born from this very swap!
- Lighter option: Swap half the heavy cream for Greek yogurt—it adds tang and cuts calories while keeping that creamy texture.
- Poultry switch: Chicken thighs work great for extra richness, or try turkey for a leaner option (just add 30 minutes to cook time).
- Dairy-free magic: Coconut milk and nutritional yeast can create a surprisingly tasty vegan Alfredo alternative.
The beauty of this recipe is how forgiving it is—just keep the basic liquid-to-chicken ratio and you can’t go wrong. Some nights I even toss in sliced mushrooms or sun-dried tomatoes for extra umami punch. Your crockpot, your rules!
Serving Suggestions for Your Low-Carb Alfredo
Oh, the fun part—discovering how to make this dish shine even brighter on your plate! I love pairing my creamy Alfredo with zucchini noodles—their fresh crunch plays so nicely against the rich sauce. For a crisp contrast, a simple arugula salad with lemon vinaigrette works magic. And if you’re craving something hearty without the carbs, toasted almond flour bread is perfect for sopping up every last drop of that dreamy sauce. Just don’t be surprised when everyone asks for seconds!
Storing and Reheating Tips
Here’s the good news—this Low-Carb Chicken Broccoli Alfredo actually gets better as leftovers! In the fridge, it keeps beautifully for 3-4 days in an airtight container (just stir before reheating to recombine the sauce). For freezing, portion it out and stash it for up to a month—though I rarely manage to leave it that long before devouring it.
When reheating, I go low and slow—30-60 seconds in the microwave at 50% power, stirring between bursts. If the sauce separates (which happens sometimes), just whisk in a splash of cream or broth while warming. The magic? It comes back together like you just made it fresh!
Nutritional Information
Here’s the scoop on what’s in each satisfying serving of this Low-Carb Chicken Broccoli Alfredo Crockpot (based on 4 servings):
- Calories: 350
- Protein: 35g
- Fat: 20g (10g saturated)
- Carbs: 8g
- Fiber: 3g
- Sugar: 3g
Remember, these numbers are estimates—your exact counts might vary slightly based on ingredient brands and sizes. But hey, with this much protein and so few carbs, you can enjoy that creamy goodness without the guilt!
Frequently Asked Questions
I’ve gotten so many great questions about this recipe—here are the answers that’ll help you make the perfect Low-Carb Chicken Broccoli Alfredo Crockpot every time!
Can I use frozen broccoli instead of fresh?
You absolutely can, but here’s my tip: add it during the last 30 minutes of cooking. Frozen broccoli releases more water and can make your sauce thinner if it cooks too long. I still prefer fresh for that perfect crisp-tender bite, but frozen works in a pinch!
How do I thicken the sauce if it’s too runny?
Easy fix! Stir in an extra 1/4 cup of grated Parmesan at the end and let it sit for 5 minutes—melts right in. For more tips on perfect creamy sauces, check out these brilliant sauce techniques from my favorite cooking resource.
Is this recipe keto-friendly?
You bet! With just 8g net carbs per serving (subtract that fiber!), it fits beautifully in a keto lifestyle. The high-fat heavy cream keeps you satisfied too—I’ve had so many readers tell me this became their new keto staple.
Can I cook this on high to save time?
Yes, but watch it closely—3 hours on high should do it. The chicken stays tender, but the broccoli can get too soft if left longer. I always test with a fork around the 2.5-hour mark just to be safe.
What if I don’t have heavy cream?
Half-and-half works okay (though texture won’t be as rich), or blend full-fat coconut milk for dairy-free. Whatever you use, just make sure it’s got plenty of fat—that’s what makes the magic happen in this Crockpot Alfredo!
Print
Low-Carb Chicken Broccoli Alfredo Crockpot
- Total Time: 6 hours 10 min
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A simple, healthy crockpot meal with chicken, broccoli, and creamy Alfredo sauce.
Ingredients
- 2 lbs boneless chicken breasts
- 4 cups broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place chicken breasts in the crockpot.
- Add broccoli florets on top.
- In a bowl, mix heavy cream, Parmesan cheese, garlic powder, salt, and pepper.
- Pour the sauce over the chicken and broccoli.
- Cook on low for 6 hours or high for 3 hours.
- Shred the chicken before serving.
Notes
- Use fresh broccoli for best texture.
- Shred the chicken with forks before serving.
- Prep Time: 10 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: low-carb, chicken broccoli Alfredo, crockpot, healthy dinner, easy crockpot meals