Crock Pot Chicken Carbonara

Crock Pot Chicken Carbonara is made with chicken breasts, heavy cream, mushrooms, linguine, bacon, peas, and garlic. This recipe creates a creamy, comforting pasta dish. It takes about 6 hour and 15 minutes to prepare and serves 6 people.

Crock Pot Chicken Carbonara Ingredients

• 1 small onion, diced
• 2 tsp garlic clove, minced
• 2 tbsp corn starch
• 8 oz. mushrooms, sliced
• 2 tbsp parmesan cheese, grated (optional topping)
• 1 tbsp parsley, chopped (optional topping)
• 1 lb linguine (I like using whole wheat)
• 1 package frozen peas
• salt to taste
• ground black pepper to taste
• 1 lb chicken, fat-trimmed
• 5 slices bacon or turkey bacon, cooked, cooled, and chopped
• 1 tbsp unsalted butter
• 10 oz chicken stock
• 10 oz heavy cream

How To Make Crock Pot Chicken Carbonara

1. Set the Crock Pot: Turn on the crock pot and set it to high for 4 hours or low for 6 hours. Lay your chicken breasts on the bottom.
2. Add Ingredients: Add the onion, garlic, cornstarch, mushrooms, salt, pepper, butter, heavy cream, and chicken stock. Mix gently, keeping chicken at the bottom.
3. Cook Bacon: In a skillet over medium heat, cook bacon. Drain on paper towels, cool, then chop into small pieces.
4. Shred Chicken & Add Peas and Bacon: After cooking time, shred chicken with two forks. Add peas and chopped bacon. Cook for another 10 minutes.
5. Cook Linguine: During the final 10 minutes, boil 6 cups of salted water. Cook pasta to your liking and then strain.
6. Assemble & Serve: Plate pasta, top with the chicken carbonara mixture, and garnish with parmesan cheese and parsley.

Recipe Tips

• Use Fresh Garlic: Freshly minced garlic enhances the flavor over pre-minced varieties.
• Low-Sodium Stock: Choose low-sodium chicken stock to control salt levels.
• Whole Wheat Option: Whole wheat linguine adds fiber and a nutty flavor.
• Vegetarian Version: Skip the chicken and bacon and add more mushrooms for a veggie twist.
• Garnish Smartly: A sprinkle of fresh parsley adds color and brightness.

What To Serve With Chicken Carbonara

This creamy pasta dish pairs well with garlic bread, a crisp Caesar salad, roasted vegetables, or a glass of chilled white wine like Pinot Grigio. A light lemon dessert also complements the richness of the meal.

How To Store Chicken Carbonara

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently over the stove or in the microwave.
Freeze: Freeze the chicken mixture (without pasta) in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating and serving with fresh pasta.

Chicken Carbonara Nutrition Facts

• Calories: 505
• Total Fat: 17g
• Saturated Fat: 8.2g
• Carbohydrates: 72g
• Sugar: 4.4g
• Protein: 22g
• Sodium: 215mg

FAQs

Can I use a different type of pasta?
Yes, fettuccine or spaghetti works well if you don’t have linguine.

Is it possible to make this recipe dairy-free?
You can substitute the heavy cream with unsweetened coconut milk or a dairy-free cream alternative.

How do I make it gluten-free?
Use gluten-free pasta and ensure your chicken stock is gluten-free.

Can I add more vegetables?
Absolutely! Bell peppers or spinach are great additions.

Does the chicken need to be pre-cooked?
No, it cooks fully in the crock pot.

Try More Recipes:

• Crock Pot Chicken And Dumplings
• Crock Pot Chicken Caprese
• Crock Pot Chicken Bog

Crock Pot Chicken Carbonara

Recipe by RobertCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

505

kcal

A creamy, slow-cooked pasta dish featuring chicken, bacon, mushrooms, and peas.

Ingredients

• 1 small onion, diced

• 2 tsp garlic clove, minced
  

• 2 tbsp corn starch
  

• 8 oz. mushrooms, sliced
  

• 2 tbsp parmesan cheese, grated (optional topping)
  

• 1 tbsp parsley, chopped (optional topping)
  

• 1 lb linguine
  

• 1 package frozen peas
  

• salt to taste

• ground black pepper to taste

• 1 lb chicken, fat-trimmed

• 5 slices bacon or turkey bacon, cooked, cooled, and chopped

• 1 tbsp unsalted butter
  

• 10 oz chicken stock
  

• 10 oz heavy cream

Directions

• Turn on the crock pot and set to high for 4 hours or low for 6 hours. Lay chicken breasts on the bottom.
  
• After cooking, shred chicken and add peas and bacon. Cook 10 more minutes.
  
• Add onion, garlic, cornstarch, mushrooms, salt, pepper, butter, heavy cream, and chicken stock. Mix gently.
  
• Cook bacon in a skillet, drain, cool, and chop.
  
• Boil water, cook linguine, and strain.
  
• Plate pasta, top with chicken mixture, garnish with cheese and parsley, and serve.