slow cooker Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Equipment

• 6-Quart (or larger) Slow Cooker
• Large Pot for boiling pasta
• Measuring Cups & Spoons
• Tongs & Two Forks (for shredding/slicing chicken)
• Whisk & Cheese Grater

Ingredients

For the Slow Cooker Lemon Garlic Butter Chicken:

• 2.5 lbs (approx. 1.1 kg) boneless, skinless chicken breasts (or boneless skinless chicken thighs)
• ½ cup (1 stick / 115g) unsalted butter, sliced into pats
• ⅓ cup freshly squeezed lemon juice (about 2 large juicy lemons)
• 1 tbsp fresh lemon zest (from the lemons above)
• 6 cloves garlic, finely minced
• 1 cup low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• ½ tsp onion powder
• ½ tsp red pepper flakes (optional, for a slight background warm kick)
• 1 tsp kosher salt (adjust to taste)
• ½ tsp freshly cracked black pepper
• 2 tbsp fresh parsley, finely chopped (for garnishing)

For the Creamy Parmesan Pasta:

• 12 oz (approx. 340g) Fettuccine, Penne, or Rigatoni pasta
• ¾ cup heavy cream (or double cream)
• 1 cup freshly grated Parmesan cheese (grated from a block for optimum melting)
• ½ cup reserved cooking liquid from the slow cooker
• Salt and black pepper to taste

Instructions

Step 1: Prep the Slow Cooker Base

1. Lightly grease the inside liner of your slow cooker with non-stick cooking spray or olive oil.
2. Lay the raw chicken breasts evenly along the bottom of the slow cooker insert in a single layer.
3. Season both sides of the chicken breasts evenly with kosher salt, freshly cracked black pepper, dried oregano, Italian seasoning, onion powder, and red pepper flakes.

Step 2: Build the Lemon Garlic Butter Sauce

1. In a small bowl or measuring cup, whisk together the low-sodium chicken broth, freshly squeezed lemon juice, lemon zest, and minced garlic.
2. Pour this aromatic mixture evenly over the seasoned chicken in the slow cooker.
3. Top the chicken breasts with the pats of unsalted butter, distributing them across the top so the butter melts evenly down over the meat as it cooks.

Step 3: Slow Cook to Perfection

1. Cover the slow cooker with its lid.
2. Set to cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours , until the chicken reaches an internal temperature of 165°F (74°C) and is fork-tender.
3. Once cooked, carefully remove the chicken from the slow cooker using tongs and transfer it to a cutting board or clean platter. Tent lightly with foil to keep warm. Keep the warm lemon-garlic butter juices inside the slow cooker insert!

Step 4: Boil the Pasta

1. About 20 minutes before serving, bring a large pot of salted water to a rolling boil.
2. Add your choice of pasta and cook according to the package instructions until al dente (firm to the bite).
3. Drain the pasta thoroughly, but do not rinse it.

Step 5: Create the Creamy Parmesan Sauce

1. Measure out ½ cup of the warm lemon-garlic butter cooking juices directly from the slow cooker and set it aside.
2. Pour the heavy cream and freshly grated Parmesan cheese directly into the remaining warm juices in the slow cooker.
3. Whisk vigorously inside the slow cooker insert until the cheese is completely melted, smooth, and fully emulsified with the butter and cream.
4. Add the drained, warm pasta directly into the slow cooker sauce. Toss well with tongs until every strand or piece of pasta is thoroughly coated in the rich, velvety lemon parmesan sauce. If the sauce feels too thick, splash in a few tablespoons of the reserved warm juices until your desired creaminess is achieved.

Step 6: Assemble & Serve

1. Slice or shred the rested lemon garlic chicken into thick, tender strips or bite-sized pieces.
2. Fold the chicken back into the creamy pasta, or nestle the sliced chicken breasts right on top of individual pasta bowls.
3. Garnish liberally with freshly chopped parsley, extra lemon zest, a pinch of black pepper, and an extra dusting of freshly grated Parmesan cheese. Serve immediately while piping hot!

Nutrition

Calories: 620 kcal · Protein: 44 g · Fat: 28 g · Carbohydrates: 48 g Dietary · Saturated Fat: 16 g · Fiber: 2 g · Sugar: 3 g · Sodium: 780 mg