Crockpot Chicken Carbonara: The Easiest Creamy Slow Cooker Pasta

Crockpot Chicken Carbonara is the creamy, flavorful dish your weeknight dinners have been begging for. This slow cooker recipe transforms tender chicken, crispy beef bacon, and velvety sauce into comfort food perfection—all while you sit back and let the crockpot do the heavy lifting. Trust me, you’ll be amazed how much flavor you get with just 10 minutes of prep.

Traditional chicken carbonara can be a bit fussy, with constant stirring and perfectly-timed eggs to get that luscious sauce right. But this easy chicken carbonara recipe? It’s pure set-it-and-forget-it simplicity, minus the eggs but packed with creamy goodness. Perfect for busy nights when you want dinner ready as you walk through the door.

Why This Crockpot Chicken Carbonara Is a Game-Changer

• Hands-off cooking: Toss all the main ingredients into your slow cooker and let it work its magic for 6 hours.
• Time-saving: Traditional carbonara can take 30-45 minutes of active prep—this recipe uses just 10 minutes upfront.
• Family-friendly: Kids and adults alike love the creamy pasta, tender chicken, and crispy beef bacon combo.
• No eggs: Forget the hassle of tempering eggs! This homemade carbonara without eggs still delivers all the creamy comfort you crave.

Equipment You’ll Need for This Crockpot Chicken Carbonara

To make this dish as easy as possible, here’s what you’ll need:

• Slow cooker: Any 4- to 6-quart crockpot will work perfectly here. I recommend setting it on LOW for the full 6 hours for the juiciest chicken.
• Large pot: You’ll need this to boil the spaghetti at the last minute. A wide, shallow pot works great for even cooking.
• Tongs or forks: For shredding the chicken right in the crockpot.

Don’t have a slow cooker? Grab one online for under $40 and prepare to revolutionize your dinners. Seriously—worth every penny.

Simple Ingredients for Crockpot Chicken Carbonara

This recipe uses pantry staples and a few fresh ingredients to create something magical. Here’s what you’ll need:

• Chicken breasts: Boneless, skinless for easy shredding. Thighs work too if you prefer dark meat.
• Beef bacon: Crispy, smoky, and the ultimate flavor booster. Cook it ahead to save time!
• Leeks: Mild and sweet, leeks add a subtle onion flavor. Swap with onion if that’s what you have on hand.
• Cream cheese and heavy cream: These create the ultra-creamy base that’s irresistible.

Quick tip: For even faster prep, buy pre-cooked bacon and frozen diced onions. They’ll work like a charm!

Crockpot Chicken Carbonara Recipe Details

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes

Ingredients:

• 1.5 lbs. boneless skinless chicken breasts
• 1 leek, diced (about 1 cup)
• 12 oz. beef bacon, cooked and chopped (divided)
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. garlic powder
• 8 oz. cream cheese
• 1 cup heavy cream
• 1/4 cup shredded parmesan cheese
• 1 cup frozen petite peas
• 8 oz. spaghetti noodles
• Additional shredded parmesan cheese for garnish

How to Make Crockpot Chicken Carbonara

1. Place the chicken breasts in the slow cooker and top with leek, cream cheese, HALF the chopped beef bacon, heavy cream, parmesan cheese, salt, pepper, and garlic powder.
2. Cover with the lid and set the slow cooker to LOW for 6 hours.
3. When the cooking time is almost done, bring a pot of salted water to a boil and cook the spaghetti according to package directions. Drain well.
4. Using two forks, shred the cooked chicken directly in the slow cooker—it should fall apart easily.
5. Add the cooked spaghetti and frozen peas to the slow cooker. Stir everything together until well coated in the sauce.
6. Top with the remaining cooked bacon and extra parmesan cheese before serving.
7. Scoop onto plates, serve hot, and enjoy the creamy, beef bacon-loaded goodness!

Jake’s Tips for the Best Crockpot Chicken Carbonara

• Cook pasta only when ready to serve: Freshly cooked spaghetti blends into the sauce better than reheated noodles.
• Don’t skip the sear (if you’ve got time): For extra flavor, quickly brown the chicken in a hot skillet before adding to the crockpot. Not necessary, but highly recommended!
• Reheat gently: Microwave leftovers with a splash of cream or milk to keep the sauce smooth.
• Batch cook the beef bacon: Make a big batch of crispy beef bacon ahead of time and freeze it! It saves time when you need it most.
• Use a pasta you have on hand: Penne, fettuccine, or even rotini all work beautifully here.

Easy Crockpot Chicken Carbonara Variations

• Veggie boost: Add mushrooms or spinach to the mix during the last 30 minutes of crockpot cooking for extra nutrients.
• Swap the meat: Use turkey bacon instead of traditional beef bacon for a lighter twist.
• Low-carb option: Swap spaghetti for zucchini noodles or cauliflower rice for a keto-friendly version.
• Cheesy twist: Stir in shredded mozzarella or asiago for a cheesier sauce.

Crockpot Chicken Carbonara FAQs

Can I make this recipe with pre-cooked chicken?

Yes! Use shredded rotisserie chicken and reduce the slow cooking time to 3 hours on LOW to heat everything through and meld the flavors together.

What’s the best pasta for this dish?

Spaghetti is classic, but penne or fettuccine work just as well. Honestly, any shape you love will taste amazing!

Can I freeze leftovers?

Absolutely. Store in an airtight container for up to 2 months. Reheat gently with a bit of cream to revive the sauce.

How do I prevent the sauce from separating?

Be sure to add the pasta just before serving and stir well. If reheating, do it over low heat and add a splash of cream.

What if I don’t have a slow cooker?

You can make this in a heavy pot on the stovetop. Simmer on low for about an hour, stirring occasionally.

So there you have it—an easier, creamier way to enjoy Crockpot Chicken Carbonara. What’s your favorite kitchen shortcut? Let me know in the comments below, and don’t forget to share this recipe with friends who need a little creamy pasta magic in their lives!