Slow Cooker Chicken Carbonara Recipe
- Prep time: 15 Minutes
- Cook time: 6 Hours & 15 Minutes
- Total time: 6 Hours & 30 Minutes
- Serves: 4-6
Ingredients
- 250 g (8.8 oz) bacon, diced
- 500 g (1.1 lb) chicken thigh, cubed
- 1 onion, diced
- 2 tsp garlic, crushed
- 200 g (7.1 oz) button mushrooms, sliced
- 300 ml (10.1 fl oz) chicken stock
- 300 ml (10.1 fl oz) heavy cream
- 2 Tbsp cornstarch
- 250 g (8.8 oz) pasta, cooked
Instructions
- In a frying pan, quickly cook the bacon until crispy. Once crispy, drain on some paper towel.
- In a slow cooker, add the chicken thighs, onion, garlic, mushrooms, bacon, and chicken stock. Mix together slightly.
- Cook on low for 6 hours.
- In a small bowl, mix the cornstarch with 2 Tbsp water before mixing it into the slow cooker with the heavy cream.
- Add the cooked pasta and heat for 5-10 minutes.
- Serve & Enjoy.
Recipe Tips
- If you would rather cook the pasta in the slow cooker, switch the slow cooker to high for the last fifteen minutes and add the pasta. Also, do not add the cornstarch, as the pasta will thicken the sauce quite a bit. I find cooking the pasta in the slow cooker will make the sauce a bit too thick for my liking but saves on washing up and extra messing around.
- You do not have to fry the bacon first, but I highly recommend that you do so for the best taste and texture.
- Please do not add the cream at the start as it may split and make the dish not as enjoyable.
- Heavy cream is also known as thickened cream in Australia or whipping cream in the United Kingdom.
- Chicken breast is a great replacement for chicken thigh, so pick whatever type you like the most.
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