Ingredients
Scale
- 1.5 lbs. boneless skinless chicken breasts
- 1 leek, diced (about 1 cup)
- 12 oz. bacon, cooked and chopped (divided)
- 1 tsp. salt
- ½ tsp. freshly ground pepper
- ½ tsp. garlic powder
- 8 oz. cream cheese
- 1 cup heavy cream
- ¼ cup shredded parmesan cheese
- 1 cup frozen petite peas
- 8 oz. spaghetti noodles
- additional shredded parmesan cheese for serving and garnish
Instructions
- Add the chicken, leeks, cream cheese, half of the cooked bacon, heavy cream, parmesan, salt, pepper, and garlic powder to the slow cooker.
- Cover the slow cooker and cook on LOW for 6 hours.
- Near the end of the cooking time, cook the spaghetti according to the package instructions.
- Once cooked, shred the chicken in the slow cooker using 2 forks.
- Add the drained spaghetti and frozen peas to the slow cooker; stir well to combine.
- Serve including remaining bacon and extra shredded parmesan on top.
Notes
Feel free to use other types of pasta if you prefer.
For added flavor, you can sauté the leeks before adding them to the slow cooker.
This dish can be refrigerated for leftovers and reheats well.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 120mg