Cook for 2-3 hours on high or 5-6 hours on low in the slow cooker
Add ~½ cup pasta water
Blend the Alfredo sauce ingredients together and cook for 15-20 minutes
Allocate to 10 equal sized containers, store in the freezer
Microwave for ~4 minutes to reheat, add 2-3 tablespoons of milk if sauce absorbs during reheat