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Bowl of Crockpot Chicken Carbonara topped with parmesan cheese and parsley, surrounded by steaming pasta and bacon

Crockpot Chicken Carbonara

This Crockpot Chicken Carbonara is a time-saving, creamy slow cooker pasta dish that delivers delicious flavors without the fuss. Enjoy the irresistible combination of chicken, beef bacon, and a creamy sauce in just a fraction of the usual time.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

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

Equipment

  • Slow Cooker
  • Large pot
  • Tongs or forks

Method
 

  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, bacon-loaded goodness!

Notes

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