Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 4 tbsp unsalted butter, cubed
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 oz cream cheese, softened and cubed
  • 1 cup heavy whipping cream
  • 1.5 cups grated Parmesan cheese
  • 1 lb fettuccine pasta

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker. Scatter the minced garlic over the meat, then top with cubed butter, garlic powder, salt, pepper, and chicken broth.
  2. Cover and cook on Low for 4 hours until the chicken is tender enough to pull apart with a fork.
  3. Remove the chicken to a plate and shred it into bite-sized chunks using two forks. Set the chicken aside while keeping the liquid in the pot.
  4. Turn the slow cooker to High and whisk in the cubed cream cheese and heavy whipping cream. Stir constantly until the cream cheese has completely melted and the sauce is smooth.
  5. Stir the shredded chicken back into the sauce. Add the grated Parmesan cheese, whisking gently until melted and thickened.
  6. Boil the fettuccine in a separate pot of salted water until al dente. Drain the pasta and toss it directly into the slow cooker, folding gently until evenly coated.