Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 8 oz full-fat cream cheese, cubed
  • 0.5 cup unsalted butter, sliced
  • 3 cups heavy whipping cream
  • 1 cup low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp Italian seasoning
  • 1 lb fettuccine noodles, broken in half
  • 1.5 cups freshly grated Parmesan cheese
  • 2 cups fresh broccoli florets

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker and season with salt, pepper, and Italian seasoning.
  2. Add the cubed cream cheese, sliced butter, minced garlic, chicken broth, and heavy cream on top of the chicken. Do not stir.
  3. Cover and cook on LOW for 3.5 to 4 hours (or HIGH for 2 hours) until chicken reaches an internal temperature of 165°F.
  4. Remove the chicken to a plate and shred into bite-sized pieces.
  5. Whisk the remaining sauce in the crockpot until the cream cheese and butter are fully emulsified and smooth.
  6. Add the shredded chicken back to the pot along with the fettuccine noodles, Parmesan cheese, and broccoli. Stir to combine and cook until pasta is al dente.