Crockpot Chicken Carbonara Alfredo with Boursin and Peas Step-by-step instructions

Before you start

Before starting, measure out all the ingredients and have them ready to go. This recipe comes together quickly once you start layering. If using a slow cooker liner, place it in the slow cooker for easy cleanup.

Soften the cream cheese ahead of time if possible, so it melts more smoothly. Also, cook the pancetta until crispy and drain on paper towels to remove excess fat. The chicken broth can be at room temperature or straight from the carton.

Instructions

Layer and Slow Cook

1. 1Layer the Ingredients
   Place the chicken breasts in the bottom of a 6-quart slow cooker. Add the Boursin wheel, cream cheese, chicken broth, and crispy diced pancetta. Do not stir; just let the ingredients sit on top of the chicken.
   Look for The slow cooker will look like a colorful layered dish with the chicken on the bottom and the cheeses on top.
   Tip Softening the cream cheese ahead of time helps it melt more evenly into the sauce.
2. 2Slow Cook on Low
   Cover the slow cooker and cook on LOW for 3 hours. The chicken should be cooked through and easily shred with a fork.
   Look for After 3 hours, the chicken will be tender and the cheese mixture will be bubbling around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking; the heat escapes and extends the cooking time.

After 3 hours, the chicken will be cooked through and tender, and the cheese mixture will have melted into a creamy, bubbling sauce.

The aroma of garlic and herbs will fill the kitchen. The chicken should shred easily with a fork, and the sauce should be smooth with small bits of pancetta throughout.

Shred and Add Pasta

3. 3Shred the Chicken
   Using two forks, shred the chicken directly in the slow cooker. Stir the shredded chicken into the creamy sauce until well combined.
   Look for The chicken will pull apart easily and the sauce will look smooth and creamy.
   Tip If the sauce seems thin, don't worry; the pasta will absorb some of it later.
4. 4Add Pasta and Peas
   Stir in the penne pasta, frozen sweet peas, and grated parmesan cheese. Make sure the pasta is submerged in the sauce as much as possible.
   Look for The pasta will be nestled in the creamy sauce, and the peas will add pops of green.
   Tip If the mixture looks dry, add a splash of chicken broth or water.

Once the chicken is shredded and the pasta, peas, and parmesan are stirred in, the mixture will look creamy and colorful. The pasta will be nestled in the sauce, and the peas will add bright green dots. The sauce might look a bit thin at this point, but it will thicken as the pasta cooks.

Finish and Serve

5. 5Cook Until Pasta is Tender
   Cover and cook on LOW for an additional 20-30 minutes, or until the penne is al dente and has absorbed most of the sauce. Stir occasionally to prevent sticking.
   Look for The pasta will be tender but still have a slight bite, and the sauce will have thickened to coat the pasta.
   Tip Cooking times may vary depending on the slow cooker; check the pasta at the 20-minute mark.
6. 6Serve with Extra Pancetta and Pepper
   Serve the carbonara in bowls, topped with extra crispy pancetta and a generous amount of cracked black pepper.
   Look for The dish will be creamy, with visible bits of pancetta and herbs.
   Tip For an extra touch, garnish with fresh parsley if desired, though the video does not call for it.

After the final cook, the pasta will be al dente, and the sauce will have thickened to a velvety consistency that coats the pasta beautifully. The dish will be steaming hot, with the pancetta adding a crispy texture and the black pepper giving a subtle heat. Serve immediately for the best texture.

Common mistakes

One common mistake is lifting the lid too often during the initial 3-hour cook time, which lets heat escape and slows down the cooking. Another is adding the pasta too early, which can result in mushy pasta.

Be sure to stir the pasta into the sauce well and check it at the 20-minute mark, as different slow cookers cook at different rates. Also, if the sauce seems too thin, don't add extra liquid; the pasta will absorb some as it cooks.

How to tell it’s done

The dish is done when the chicken is cooked through and easily shreds with a fork, and the pasta is tender but still has a slight bite. The internal temperature of the chicken should reach 165°F (74°C).

The sauce should be thick enough to coat the back of a spoon and cling to the pasta. If the sauce is too thin, continue cooking for another 5-10 minutes; if it's too thick, add a splash of broth.

• Poultry: 165°F (74°C) in the thickest part