Ingredients:

  • 1.5 lb (680g) boneless, skinless chicken thighs
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 2 cloves (6g) minced garlic
  • ½ cup (120ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • ½ cup (115g) unsalted butter, melted
  • 1 cup (100g) freshly grated Parmesan cheese
  • 4 oz (113g) cream cheese, softened and cubed
  • ½ tsp (3g) onion powder
  • 1 lb (450g) fettuccine pasta
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Season the chicken thighs with salt, pepper, and garlic. Place them in the slow cooker and pour in the chicken broth.
  2. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is tender enough to shred easily with two forks.
  3. Stir in the melted butter, softened cream cheese, and onion powder. Whisk until the cream cheese has completely melted into the broth.
  4. Stir in the heavy cream and grated Parmesan. Let the sauce warm through on the 'Low' setting for about 15–20 minutes until it reaches a cohesive, creamy consistency.
  5. Boil the fettuccine in a separate pot of salted water until al dente. Drain the pasta and immediately fold it into the slow cooker sauce.
  6. Stir gently until every strand is coated in the sauce. Garnish with fresh parsley.