Crockpot Creamy Carbonara Shredded Chicken Step-by-step instructions

Before you start

Before starting, dice the pancetta and crisp it in a skillet over medium heat until golden and crunchy; drain on paper towels. Mince the garlic. Soften the cream cheese to room temperature so it melts more smoothly.

Measure the heavy cream, pecorino, and peas. Have the chicken breasts ready—if they are thick, pound them to an even thickness. Set out the slow cooker and ensure it is clean and dry.

Instructions

Layer and Slow-Cook

1. 1Layer the Crockpot
   Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the crisped pancetta and minced garlic over the chicken. Pour the heavy cream over everything, then add the cream cheese in spoonfuls, placing them on top. Do not stir; the layering keeps the chicken from drying out and allows the cream cheese to melt gradually.
   Look for The chicken breasts should be nestled in the bottom with the pancetta and garlic scattered over, and the cream cheese dolloped on top.
   Tip For even cooking, choose chicken breasts of similar thickness. If some are much thicker, pound them gently to about 1 inch thick.
2. 2Slow-Cook on Low
   Cover the slow cooker with the glass lid and cook on LOW for 4 hours, or until the chicken is fully cooked and tender enough to shred easily. Avoid lifting the lid during cooking, as that releases heat and extends the cooking time.
   Look for After 4 hours, the chicken should be fork-tender and the sauce should look creamy and slightly thickened.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the slow cooker runs hot, check at the 3 1/2-hour mark. The chicken is done when it reaches 165°F (74°C) in the thickest part.

After the initial layering, the slow cooker should be filled with chicken breasts, topped with crispy pancetta, garlic, cream, and cream cheese.

As it cooks, the aroma of garlic and pancetta will fill the kitchen. After 4 hours, the chicken should be fork-tender, and the sauce should look creamy and slightly thickened, with the cream cheese fully melted.

Shred and Fold

3. 3Shred and Fold
   Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker. Add the grated pecorino romano and the frozen peas, and stir gently to combine. Let the mixture sit for about 5 minutes so the cheese melts and the peas warm through.
   Look for The sauce should be glossy and coat the chicken, with the peas bright green and the cheese fully melted.
   Tip Shred the chicken while it is still warm; it shreds more easily and stays moist.

The shredded chicken returns to the slow cooker, and the pecorino and peas are folded in. The sauce should turn a pale golden color from the cheese, and the peas should be bright green. The mixture should look glossy and cohesive, with the cheese fully melted and no visible clumps.

Toss and Serve

4. 4Cook the Spaghetti
   Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.
   Look for The spaghetti should be tender but still firm to the bite.
   Tip Salting the pasta water generously (about 1 tablespoon kosher salt per 4 quarts) is the only chance to season the pasta itself.
5. 5Toss and Serve
   Add the hot spaghetti to the slow cooker with the creamy carbonara chicken. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Finish with extra crispy pancetta and a generous amount of freshly cracked black pepper.
   Look for The spaghetti should be evenly coated in the creamy sauce, with bits of chicken and pancetta throughout.
   Tip If the sauce seems too thick, add pasta water 1/4 cup at a time until it reaches the desired consistency.

The hot spaghetti is added to the slow cooker and tossed with the creamy chicken sauce. The pasta should be evenly coated, with bits of chicken and pancetta distributed throughout. The final dish should look inviting, with a creamy, clingy sauce and a generous crack of black pepper on top.

Common mistakes

One common mistake is lifting the lid during cooking, which lets heat escape and extends the cooking time. Another is overcooking the chicken, which makes it dry and stringy; check at 3 1/2 hours if your slow cooker runs hot.

Adding the pecorino too early can cause it to clump or become gritty; always fold it in after shredding. Finally, do not skip crisping the pancetta—adding it raw will yield a rubbery texture and less flavor.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, and it shreds easily with a fork. The sauce should be creamy and slightly thickened, with the cream cheese fully melted and incorporated.

The spaghetti should be al dente, and when tossed with the sauce, every strand should be coated without being soupy. If the sauce is too thick, add reserved pasta water a little at a time until it reaches the desired consistency.

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