Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tsp onion powder
  • 4 cloves garlic, minced
  • 2 cups heavy whipping cream
  • 1 cup low-sodium chicken broth
  • 4 oz full-fat cream cheese, cubed at room temperature
  • 0.5 cup unsalted butter, sliced
  • 1 lb fettuccine pasta
  • 1.5 cups freshly grated Parmesan cheese
  • 0.25 tsp ground nutmeg
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season the 1.5 lbs of chicken thighs with salt, pepper, and onion powder until the meat is fully coated and tacky.
  2. Place the seasoned chicken in the bottom of the crockpot and top with the 4 minced garlic cloves.
  3. Pour the 2 cups of heavy cream and 1 cup of chicken broth over the meat until the chicken is submerged.
  4. Distribute the 0.5 cup of sliced butter and the 4 oz of cubed cream cheese evenly across the top.
  5. Cover and cook on LOW for 4 hours until the chicken is tender and yields to a fork.
  6. Cook the 1 lb of fettuccine in salted water 2 minutes less than the box directions until it is firm to the bite (al dente).
  7. Remove the chicken to a plate, shred it into bite-sized pieces, and return it to the pot.
  8. Whisk in the 1.5 cups of parmesan and 0.25 tsp of nutmeg until the cheese has melted into a silky liquid.
  9. Toss the cooked pasta into the crockpot until every strand is shimmering and coated.
  10. Sprinkle with the 2 tbsp of fresh parsley until the green pops against the white sauce.