This slow cooker chicken carbonara is an easy dish that makes enough for the whole family. It’s simple to make gluten free and with the chicken and bacon flavors is sure to be a hit with everyone. Chicken carbonara is a staple dish in the pasta world and this recipe makes it a snap with the crock pot doing all the work!
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Chicken Carbonara Ingredients
In order to make this chicken carbonara in the slow cooker you’ll need 12 ounces of bacon (about 8 slices) and a pound of diced chicken thighs to start. You’ll also need a diced yellow onion, minced garlic, and 8 ounces of sliced white mushrooms.
Additionally, you’ll require chicken broth, heavy cream, 8 ounces of spaghetti noodles, flour or corn starch, and a quarter cup of chopped parsley. A half cup of frozen peas is optional but definitely recommended as well as finely grated parmesan.
Making Slow Cooker Chicken Carbonara
Start this recipe by frying the bacon in a skillet until it’s nice and crispy and then transfer it to a paper towel lines plate to remove the excess grease.
Add the diced chicken thighs, diced onion, minced garlic, sliced mushrooms, and chicken broth to the slow cooker. Chop the bacon and add that in as well.
Stir everything in the slow cooker together well and place the lid on top. Cook on low for 6-7 hours.
About 15 minutes before serving, combine the flour or corn starch with a tablespoon of water in a small bowl. Use a fork or whisk to dissolve it well. Pour that mixture into the slow cooker along with the heavy cream.
Boil the pasta according to the instructions and drain them. Then, add them to the slow cooker along with the parsley and peas (if you’re using them). Stir it together and serve immediately!
Optional Instructions (Give These a Try!)
- Try searing the chicken thighs in the bacon grease before adding it to the slow cooker. It takes about 1-2 minutes or until the outside is a golden brown color.
- When you add the heavy cream add a half cup of parmesan cheese. It steps the recipe up a notch!
- If you’d like to cook the pasta in the slow cooker instead of boiling it you can! Just switch the slow cooker to high 15 minute before serving and add the uncooked pasta. As a bonus you don’t add the flour with this method since the starch from the pasta will thicken the sauce on its own! Do not do this step with gluten free noodles.
Making Gluten Free Slow Cooker Chicken Carbonara
To make this recipe gluten free you simply swap out the regular noodles for a gluten free variety. I generally use Barilla or Jovial but you can use your favorite brand as well. Just cook them according to the instructions on the box and add them in in the same step as the regular noodles and you’re all set!
The only note on this is to NOT cook the noodles in the slow cooker as per the optional step. They won’t cook exactly right and the consistency will be off.
Serving And Storing Instructions
Garnish the chicken carbonara with finely shaved parmesan cheese or more chopped parsley. I’m always a fan of a few red pepper flakes for color and a little spice as well.
This recipe is a meal all in itself but its great to serve with a fresh side salad. Breadsticks are always a good option too depending on how much of the gluten you’re after.
To store the slow cooker chicken carbonara let it cool to room temperature and place it into an airtight container or individual meal prep containers and refrigerate. It will keep well for about 5 days.
This recipe reheats super well for a delicious leftover lunch or a second meal anytime! just give it a little dust of parmesan before reheating and you’re all set!
Other Easy Chicken Recipes You’ll Love!
- Kung Pao Chicken Stir Fry
- Instant Pot White Chicken Chili
- Slow Cooker Chicken Alfredo Pasta
- Sheet Pan Caprese Chicken
- Salsa Verde Chicken Skillet
PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
- 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
1. Cook the bacon in a skillet until crispy. Transfer the cooked bacon to a plate lined with a paper towel to remove excess grease
2. Add the diced chicken thighs, diced onion, minced garlic, sliced mushrooms and chicken broth to the slow cooker. Chop the bacon and then add it into the slow cooker. Stir everything together to combine
3. Place the lid on the slow cooker and cook on low for 6 to 7 hours
4. 15 minutes prior to serving, combine the flour or cornstarch with 1 tablespoon of water in a small bowl and use a fork or whisk to dissolve it. Pour it into the slow cooker along with the heavy cream
5. Boil the pasta according to the instructions and drain. Add the noodles into the slow cooker and stir into the chicken and cream sauce. Stir in the chopped parsley, and peas if you’re using them. Serve immediately
Optional: you can sear the chicken thighs in the bacon grease for 1 to 2 minutes (just until the outside is golden brown and seared) prior to adding them to the slow cooker
- You can add 1/2 cup of parmesan into the slow cooker when you add the heavy cream
- You can cook the pasta in the slow cooker if you’d like, simply switch the slow cooker to high 15 minutes prior to serving and add in the uncooked pasta. Do not add the flour. The starch from the pasta will thicken the sauce
For gluten free slow cooker chicken carbonara:
- Swap out the regular pasta for your favorite gluten free variety and cook according to the box instructions. Add them in in the same place you would add the other kind of noodles.
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