Slow Cooker Crab Alfredo 4-Ingredient… Throw frozen crab claws in the slow cooker with 3 simple kitchen things. Get a yummy meal your family asks for seconds!
This 4-thing slow cooker crab Alfredo is what I use on long days when I want something nice but easy. Like the top says, drop frozen crab claws right in the slow cooker. Add three usual items, and let the warm heat work its magic. It’s not hard or showy—just cozy, creamy food with ocean taste. My farm family back home would think it was a treat on a school night. The slow cooker makes basic stuff into thick sauce while crab gets warm and soft. You do other things and come back to dinner that seems like hours of work.
Scoop this crab Alfredo over hot fettuccine or egg noodles. Add a green salad with vinegar and oil to make it lighter. Warm garlic bread or buttered rolls are great for dipping sauce. Try steamed broccoli or peas too—they’re old-school veggies that go well with pasta. At the table, shake on extra black pepper or lemon squeeze for zing.
Slow Cooker Crab Alfredo 4-Ingredient
Servings: 4
Ingredients
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2 pounds frozen cooked crab claws (don’t thaw them)
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2 cups jarred Alfredo sauce (about 1 regular 15–16 ounce jar)
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1 cup half-and-half or whole milk
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1 teaspoon garlic powder
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Cooked pasta or egg noodles, for serving (optional but recommended)
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Salt and black pepper, to taste (optional)
Slow Cooker Crab Alfredo: Directions
Put the frozen crab claws in a flat layer at the bottom of a 4- to 6-quart slow cooker. They can overlap some, but spread them so heat and sauce touch easy.
In a medium bowl, mix the jarred Alfredo sauce, half-and-half (or whole milk), and garlic powder. Whisk until smooth and blended.
Pour the Alfredo mix evenly over the frozen crab claws. Coat most of them. Use a spoon to push claws so sauce goes between.
Cover with lid. Cook on LOW 3 to 4 hours, until crab is hot and sauce thickens a bit and bubbles at edges. Don’t open lid first 2 hours to keep heat strong.
When crab is warm and sauce hot, taste it. Add salt and black pepper if you want. Stir sauce around claws gently—don’t break shells.
To serve, use tongs for crab claws on plates or hot pasta/egg noodles. Spoon lots of warm Alfredo sauce on top. Pass extra sauce around.