This recipe is a game-changer for busy days. You get the rich, indulgent flavors of a classic carbonara without standing over the stove. The slow cooker does all the work—leaving you with juicy chicken, crispy and a velvety sauce. It’s family-friendly, filling, and absolutely delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
Garlic cloves
Heavy cream
Grated Parmesan cheese
Egg yolks
Chicken broth
Salt
Black pepper
Spaghetti or fettuccine pasta
Optional: peas, parsley, or red pepper flakes for garnish
Directions
Add minced garlic to the skillet
Place chicken breasts in the bottom of the slow cooker. Season with salt and pepper.
Pour in chicken broth and cooked garlic. Cover and cook on low for 4–5 hours, or until the chicken is tender and fully cooked.
Remove the chicken, shred or slice, and return to the slow cooker.
In a small bowl, whisk together heavy cream, Parmesan, and egg yolks. Slowly stir into the slow cooker.
Cook pasta separately according to package instructions.
Add cooked pasta to the slow cooker and toss to coat in the sauce. Let it sit for a few minutes to thicken.
Serve warm, garnished with parsley, extra cheese, or red pepper flakes if desired.
Servings and timing
This recipe serves 4 to 6 people. Prep time: 15 minutes Cook time: 4–5 hours (on low) Total time: 4 hours 15 minutes to 5 hours 15 minutes
Variations
Vegetable add-ins: Add peas, spinach, or mushrooms during the last 30 minutes of cooking.
Spicy kick: Add red pepper flakes or a pinch of cayenne for some heat.
Cheese blend: Mix in Pecorino Romano or mozzarella for a twist on the classic flavor.
Low-carb option: Serve over zucchini noodles or cauliflower rice instead of pasta.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over low heat or microwave in short intervals, stirring frequently. Add a splash of cream or broth to loosen the sauce if needed. Freeze for up to 2 months; thaw in the refrigerator overnight and reheat gently before serving.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work great and add extra flavor due to their higher fat content.
Do I need to cook the pasta before adding it?
Yes, cook the pasta separately and add it at the end to avoid overcooking or becoming mushy.
Can I skip the egg yolks?
The egg yolks are traditional for carbonara and help create a silky sauce, but you can omit them if needed and rely on extra cream and cheese.
Is it safe to add dairy to the slow cooker?
Yes, but add the cream and egg mixture toward the end of the cooking process to prevent curdling.
Can I cook this on high instead of low?
Yes, cook on high for about 2.5 to 3 hours, but low is preferred for more tender chicken.
Can I make it ahead of time?
You can prep the ingredients ahead and store them in the fridge overnight, then start cooking in the morning.
How do I thicken the sauce?
Let the pasta sit in the sauce for a few minutes before serving, or add a bit more cheese to thicken.
Can I use pre-cooked chicken?
Yes, add shredded rotisserie chicken during the last hour of cooking, just long enough to heat through.
Is there a substitute for heavy cream?
Half-and-half can be used, though the sauce will be lighter. For a dairy-free version, try coconut cream or a non-dairy substitute.
Can I add more cheese?
Absolutely. Extra Parmesan or a cheese blend will make the dish even richer and more flavorful.
Conclusion
Slow Cooker Chicken Carbonara delivers creamy, savory comfort with minimal effort. It’s the perfect combination of convenience and indulgence, making it ideal for busy families or anyone craving a homemade pasta dish. Try it once, and it just might become your new favorite way to enjoy carbonara.
Slow Cooker Chicken Carbonara is a creamy, comforting pasta dish made with tender slow-cooked chicken, a rich cheese and egg-based sauce, and your favorite pasta. It’s a low-effort, high-reward meal perfect for cozy nights or busy weeknights.
Author:Catherine
Prep Time:15 minutes
Cook Time:4–5 hours (on low)
Total Time:4 hours 15 minutes to 5 hours 15 minutes
Yield:Serves 4 to 6
Category:Main Dish
Method:Slow Cooking
Cuisine:Italian-American
Diet:Low Salt
Ingredients
2–3 boneless, skinless chicken breasts
3 garlic cloves, minced
1 cup heavy cream
1 cup grated Parmesan cheese
3 egg yolks
1 cup chicken broth
Salt, to taste
Black pepper, to taste
12 oz spaghetti or fettuccine pasta
Optional: 1/2 cup peas
Optional: Chopped parsley, for garnish
Optional: Red pepper flakes, for garnish
Instructions
In a skillet over medium heat, sauté minced garlic until fragrant (about 1–2 minutes).
Place chicken breasts in the bottom of the slow cooker. Season with salt and pepper.
Pour in chicken broth and sautéed garlic. Cover and cook on low for 4–5 hours, or until chicken is tender and fully cooked.
Remove the chicken from the slow cooker, shred or slice it, and return it to the cooker.
In a small bowl, whisk together heavy cream, grated Parmesan cheese, and egg yolks.
Slowly stir the cream mixture into the slow cooker with the chicken.
Cook pasta separately according to package instructions.
Add cooked pasta to the slow cooker and toss to coat in the sauce. Let it sit for a few minutes to thicken.
Garnish with parsley, red pepper flakes, and extra Parmesan if desired, and serve warm.
Notes
Cook the pasta separately to avoid it becoming mushy in the slow cooker.For a spicier version, add red pepper flakes or cayenne to the sauce.Add vegetables like peas or spinach during the last 30 minutes of cooking.For added depth, use Pecorino Romano in place of or alongside Parmesan.Half-and-half or a dairy-free cream can be substituted for heavy cream, though the texture may be lighter.
