Slow Cooker Creamy Pecorino Chicken Linguine
This Slow Cooker Creamy Pecorino Chicken Linguine is the ultimate hands-off winter dinner for busy nights when you want something rich, cozy, and deeply satisfying without standing over the stove. One simple, flavor-packed mixture is poured over raw chicken tenderloins and dry linguine, then the slow cooker works its magic, transforming everyday ingredients into a restaurant-style creamy pasta dinner.
By the time it’s done, the chicken is fall-apart tender, the pasta is perfectly cooked, and the pecorino cream sauce tastes like it simmered for hours. It’s an ideal set-it-and-forget-it slow cooker chicken pasta recipe that delivers big comfort with minimal effort.
Why You’ll Love This Slow Cooker Chicken Linguine:
One-bowl, one-pot recipe with minimal prep and easy cleanup
Perfect for busy weeknights let the slow cooker do the work
Rich, creamy comfort food without constant stirring
Family-friendly and easy to customize
Great for leftovers reheats beautifully the next day
This recipe is especially popular during colder months when you crave cozy slow cooker dinners, creamy pasta recipes, and easy chicken meals that feel indulgent but effortless.
Ingredients:
12 oz dry linguine
1.5 lb raw chicken tenderloins
2½ cups low-sodium chicken stock
1 cup finely grated pecorino Romano cheese (plus more for serving)
1 cup heavy cream
2 tbsp fresh oregano, chopped
1 tsp kosher salt (or to taste)
1 tsp freshly cracked black pepper
2 tbsp unsalted butter, cut into pieces
2 tbsp olive oil, divided
3 cloves garlic, minced
1 small yellow onion, finely diced
Directions:
Lightly coat the inside of your slow cooker with 1 tablespoon olive oil to prevent sticking.
Place dry linguine in the bottom, breaking it in half if needed for an even layer.
Arrange raw chicken tenderloins evenly over the pasta.
In a bowl, whisk together chicken stock, heavy cream, grated pecorino, oregano, salt, and black pepper until mostly smooth.
Stir in garlic, onion, and remaining olive oil.
Pour the mixture evenly over the chicken and pasta, gently pressing noodles into the liquid.
Dot butter over the top, cover, and cook:
LOW: 3–4 hours
HIGH: 1½–2 hours
Once cooked, gently toss everything together until coated in a silky sauce. Add a splash of warm stock if needed.
Taste and adjust seasoning. Serve hot with extra pecorino and oregano.
Tips & Easy Variations:
Add vegetables: Stir in spinach, kale, or peas during the last 10–15 minutes
Lighten the sauce: Replace half the cream with whole milk
Extra flavor: Add sun-dried tomatoes, mushrooms, or red pepper flakes
Pasta swaps: Fettuccine or spaghetti work just as well
Meal prep friendly: Leftovers reheat beautifully with a splash of milk or stock
