Indulge in the culinary magic of a gluten-free masterpiece with our Crockpot Chicken Carbonara. This savory dish is not only delectable but also a breeze to prepare, making it a perfect addition to your repertoire of easy-to-cook, crowd-pleasing recipes. In this comprehensive guide, we’ll walk you through each step of the process, ensuring a delightful culinary experience that will leave your taste buds tingling with joy.

Ingredients Needed:

12 ounces of bacon (approximately 8 slices)

1 pound of diced chicken thighs

1 diced yellow onion

1 tablespoon minced garlic

8 ounces of sliced white mushrooms

Chicken broth

Heavy cream

8 ounces of spaghetti noodles

Flour or cornstarch

1/4 cup chopped parsley

Optional: 1/2 cup frozen peas

Finely grated parmesan

How To Make:

Step-by-Step Instructions:

The Bacon Prelude: Commence the culinary symphony by frying the bacon until it achieves a delightful crispiness. Transfer the bacon to a paper towel-lined plate to remove any excess grease, setting the stage for the star-studded ensemble of flavors.

Building the Flavor Foundation: In the slow cooker, combine diced chicken thighs, diced onion, minced garlic, sliced mushrooms, and chicken broth. Chop the crispy bacon and incorporate it into the mix. Stir the ingredients thoroughly, allowing them to mingle and harmonize.

The Slow Cooker Waltz: Place the lid on the slow cooker and let the ingredients dance together on low heat for 6-7 hours. This slow-cooking process ensures that each component absorbs the richness of the others, resulting in a symphony of flavors.

The Finale Flourish: About 15 minutes before serving, create a thickening agent by combining flour or cornstarch with water. Pour this mixture into the slow cooker along with the heavy cream, elevating the dish to new heights of creaminess.

Pasta Performance: While the slow cooker works its magic, boil the spaghetti noodles according to the instructions. Drain them and introduce them to the slow cooker, adding parsley and peas for an extra layer of freshness. Stir the ensemble, creating a culinary crescendo that’s ready to be served!

Optional Crescendos: For those seeking an extra dimension of flavor, try searing the chicken thighs in bacon grease before adding them to the slow cooker. Additionally, enrich the dish by incorporating a half cup of parmesan cheese when adding the heavy cream. For an adventurous twist, cook the pasta directly in the slow cooker, letting the starch from the pasta naturally thicken the sauce.

Serving and Storing Instructions:

Garnish your Crockpot Chicken Carbonara with finely shaved parmesan cheese, chopped parsley, and, if desired, a sprinkle of red pepper flakes for a dash of color and spice. This dish stands as a complete meal on its own but pairs wonderfully with a fresh side salad or warm breadsticks for an extra indulgence. To store, let it cool to room temperature and refrigerate in an airtight container for up to 5 days. Enjoy the reheated leftovers with a dusting of parmesan for a delightful second meal!

Crockpot Chicken Carbonara

Recipe by admin

0.0 from 0 votes

Course: MainCuisine: American

Servings

6

servings

Prep time

10

minutes

Cooking time

6

hours 

Calories

1159

kcal

Total time

6

hours 

10

minutes

Quick & Easy Crockpot Chicken Carbonara Recipe.

Ingredients

• 12 ounces of bacon (about 8 slices)

• 1 pound chicken thighs, diced into 1-inch cubes/bite-sized pieces

• 1 yellow onion, diced

• 1 tablespoon minced garlic

• 8 ounces white mushrooms, sliced

• 1.5 cups chicken broth

• 1.5 cups heavy cream

• 8 ounces spaghetti noodles

• 2 tablespoons flour or cornstarch to thicken

• 1/4 cup chopped parsley

• Optional: 1/2 cup frozen peas

• Garnish with additional parsley, black pepper, and finely grated parmesan

Directions

• Cook bacon until crispy, then transfer it to a paper towel-lined plate to remove excess grease.
• In the slow cooker, combine diced chicken thighs, diced onion, minced garlic, sliced mushrooms, and chicken broth. Chop the bacon and add it to the slow cooker. Stir everything together.
• Place the lid on the slow cooker and cook on low for 6 to 7 hours.
• 15 minutes before serving, dissolve flour or cornstarch in 1 tablespoon of water. Pour it into the slow cooker along with the heavy cream.
• Boil the pasta according to the instructions and drain. Add the noodles into the slow cooker, stir in chopped parsley, and peas if using. Serve immediately.
• Optional: Sear chicken thighs in bacon grease for 1 to 2 minutes before adding them to the slow cooker. Add 1/2 cup of parmesan into the slow cooker when adding the heavy cream. Cook pasta in the slow cooker by switching to high 15 minutes before serving. Do not add flour; the starch from the pasta will thicken the sauce.

Notes

• For gluten-free slow cooker chicken carbonara, swap out regular pasta for your favorite gluten-free variety and follow the box instructions.

Nutrition Facts

• Calories: 1159kcal
• Fat: 106g
• Cholesterol: 338mg
• Sodium: 468mg
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 4g
• Protein: 44g
• Calcium: 78mg
• Iron: 2mg