Ingredients:

  • 1½ lb boneless skinless chicken thighs
  • 4 cloves minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup low-sodium chicken broth
  • 8 oz cream cheese, softened and cubed
  • 1 cup heavy cream
  • 1/2 cup unsalted butter, melted
  • 1 cup freshly grated Parmesan cheese
  • 1 lb fettuccine pasta
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place the 1½ lb boneless skinless chicken thighs in the bottom of the slow cooker. Sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 4 cloves minced garlic, then pour the 1 cup low-sodium chicken broth over the top.
  2. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender and reaches a safe internal temperature of 165°F (74°C).
  3. Leave the cooking liquid in the pot. Stir in 1/2 cup melted unsalted butter, 8 oz cubed cream cheese, and 1 cup heavy cream. Use a whisk to blend until the sauce is a uniform, ivory color.
  4. Stir in 1 cup freshly grated Parmesan cheese last to prevent the sauce from becoming grainy.
  5. While the sauce thickens slightly in the slow cooker, boil 1 lb fettuccine pasta in a separate pot of salted water until al dente. Drain the pasta.
  6. Fold the drained pasta directly into the slow cooker and stir gently until every strand is coated in the sauce.
  7. Garnish with 1/4 cup chopped fresh parsley before serving.