Instructions
- Season Chicken with salt and pepper. Sear Chicken in a skillet over medium-high heat until browned on all sides. Set aside.
- Cook Pancetta in the same skillet until crispy. Remove pancetta and set aside, reserving 1 tablespoon of rendered fat.
- Sauté Onion and Garlic in the reserved pancetta fat until softened.
- Deglaze the skillet with White wine, scraping up any browned bits. Let simmer for 2-3 minutes.
- Place Pasta in the crockpot.
- Pour Chicken broth and the wine mixture over the pasta.
- Add Sun-dried tomatoes, seared Chicken, and sautéed Onion and Garlic to the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in Heavy cream, Parmesan cheese, Fresh basil, and Fresh thyme during the last 30 minutes of cooking, until melted and creamy.
- Garnish with crispy Pancetta and Red pepper flakes before serving.
