Slow Cooker Chicken Alfredo Dip. 15 minutes to prepare this dip and 2 hours to cook. The great taste of Alfredo in an appetizer! Serve with toasted French Bread or pita chips.

I do not go out to eat on a regular basis. But when I do take my children out for a dinner, I LOVE getting a good Chicken Alfredo Pasta dish. And if I can find a great Seafood Alfredo Pasta, well that is my absolute favorite. Growing up, my dad would take us to Red Lobster once every couple of months. I loved their Alfredo dishes.

I have made my own Alfredo at home and do enjoy it. I have also made it for the neighbor’s son. It is one of his favorite meals.

I ran across this recipe for Chicken Alfredo Dip and of course I had to make it.

I love my Alfredo with lots of garlic in it. I only put 2 cloves in this recipe, you can do 3 or 4 if you like more garlic.

This dip can also be made in the oven. Melt the butter and mix in the flour, salt, garlic and parsley. Whisk the mixture for about 2 minutes until a rue forms. Add in the broth and milk and continue to whisk.  Add the softened cream cheese to the bottom of a baking pan (smaller sized one). Layer the chicken, then the alfredo sauce and next the mozzarella cheese and then Parmesan cheese. Bake for 350 for 20-30 minutes or until the cheese begins to bubble.

More recipes to try:

Homemade Fruit Leather

Easy Italian Pasta Salad

Chocolate Chip Ricotta Cake

Slow Cooker Funeral Potatoes

Easy Pumpkin Soup

Print Recipe

Slow Cooker Chicken Alfredo Dip

Tasty Alfredo dip with cooked chicken and cheese mixed with cream cheese form this Slow Cooker Chicken Alfredo Dip. Serve with toasted slices of bread for a crowd pleaser.

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Course

party foods

Cuisine

American

Prep Time

15 Minutes

Cook Time

2 Hours

Servings

People MetricUS Imperial

Ingredients

• 2 cups cooked chicken chopped
• 1 8oz Cream Cheese softened and cubed
• 2 cups shredded mozzarella chese
• 1/2 cup Shredded Parmesan Cheese
• 1 cup Milk
• 1 cup Chicken Broth
• 2 cloves garlic minced
• 1/2 teaspoon Kosher Salt
• 1 teaspoon dried parsley
• 3 tablespoons Unsalted Butter
• 3 tablespoons All Purpose Flour

Course party foods Cuisine American Prep Time 15 Minutes Cook Time 2 Hours Servings People MetricUS Imperial Ingredients 2 cups cooked chicken chopped 1 8oz Cream Cheese softened and cubed 2 cups shredded mozzarella chese 1/2 cup Shredded Parmesan Cheese 1 cup Milk 1 cup Chicken Broth 2 cloves garlic minced 1/2 teaspoon Kosher Salt 1 teaspoon dried parsley 3 tablespoons Unsalted Butter 3 tablespoons All Purpose Flour

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Instructions

1. On the stove top, melt the butter and whisk in the flour. Add in parsley, salt and garlic and cook for one minute to form a rue.
2. Add the rue to a 4 qt or 5 qt slow cooker. Stir in the remaining ingredients.
3. Cover and cook on LOW for 2 hours.
4. Serve with toasted slices of French bread on WARM.

Recipe Notes

This dip can also be made in the oven. Melt the butter and mix in the flour, salt, garlic and parsley. Whisk the mixture for about 2 minutes until a rue forms. Add in the broth and milk and continue to whisk.  Add the softened cream cheese to the bottom of a baking pan (smaller sized one). Layer the chicken, then the alfredo sauce and next the mozzarella cheese and then Parmesan cheese. Bake for 350 for 20-30 minutes or until the cheese begins to bubble.