Slow Cooker Chicken Carbonara
This slow cooker chicken carbonara is a short cut version, but still filled with chicken, bacon, cream, pasta and more.
Servings: 6
Ingredients
- 1.5 lbs. boneless skinless chicken breasts
- 1 leek diced (this is about 1 cup diced)
- 12 oz. bacon cooked and chopped (divided)
- 1 tsp. salt
- ½ tsp. freshly ground pepper
- 8 oz. cream cheese
- 1 cup heavy cream
- ¼ cup parmesan cheese
Wait to add
- 1 cup frozen petite peas
- 8 oz. spaghetti noodles
- additional shredded parmesan cheese for serving and garnish
Instructions
- Add the chicken to the slow cooker, add the leeks, cream cheese, HALF of the bacon, heavy cream, salt, pepper and garlic powder.
- Place the lid on the slow cooker and cook on LOW for 6 hours.
- When the cooking time is almost done, cook the pasta according to the package directions.
- Shred the chicken with 2 forks right in the slow cooker.
- Add the cooked drained pasta to the slow cooker, add the frozen peas at this time too. Stir.
- Serve the pasta with the additional bacon and shredded parmesan cheese.
Notes
Any pasta shape can be used - we tend to stick with fettuccine, spaghetti, or penne pasta.
Nutrition
Calories: 687kcal | Carbohydrates: 36g | Protein: 40g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 985mg | Potassium: 749mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1107IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 2mg
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