Slow cooker chicken scampi

Here’s a Slow Cooker Chicken Scampi recipe that’s creamy, garlicky, and perfect for an easy weeknight meal.

Slow Cooker Chicken Scampi

Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 tbsp butter
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup dry white wine (optional)
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 8 oz linguine or spaghetti
• 2 tbsp chopped fresh parsley
• Grated Parmesan, for serving

Instructions:

1. Prepare the slow cooker:
   • Place chicken breasts in the slow cooker.
   • Add butter, minced garlic, chicken broth, white wine (if using), lemon zest, lemon juice, red pepper flakes, salt, and pepper.
2. Cook the chicken:
   • Cover and cook on low for 3–4 hours or high for 1.5–2 hours, until chicken is cooked through (internal temperature 165°F / 74°C).
3. Shred the chicken (optional):
   • For a saucier, mixed texture, remove chicken and shred it with two forks, then return to the slow cooker to coat with sauce.
4. Cook pasta:
   • Prepare pasta according to package instructions. Drain and toss with chicken and sauce from the slow cooker.
5. Serve:
   • Garnish with chopped parsley and grated Parmesan.
   • Serve with a side of garlic bread or a fresh green salad.

Tips:

• For extra richness, stir in 2–3 tbsp of heavy cream or cream cheese at the end.
• You can add vegetables like spinach, cherry tomatoes, or peas in the last 30 minutes of cooking.
• Use fresh lemon juice at the end for a bright, fresh flavor.

If you want, I can give a one-pot slow cooker version that cooks the pasta in the same pot for even less cleanup—it’s perfect for busy nights.

Do you want me to share that version?