Viral Crockpot Boursin Chicken with Bowtie Pasta Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and dry. If the chicken breasts are large, you can trim any excess fat, but there is no need to season them heavily because the Boursin provides plenty of flavor. Measure out the chicken broth and have the cherry tomatoes washed.

The Boursin wheel should be at room temperature for about 15 minutes before adding, but this is not essential. Cook the pasta just before serving so it is hot when tossed with the sauce. Reserve a cup of pasta water to adjust the sauce consistency.

Instructions

Slow-Cook and Shred

1. 1Layer the Crockpot
   Place the four chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the cherry tomatoes around and between the chicken. Set the whole wheel of Boursin cheese on top of the chicken, then pour the chicken broth around the edges, avoiding the cheese. Cover with the lid.
   Look for The chicken is nestled with tomatoes, and the Boursin sits like a snowy cap on top.
   Tip Do not stir at this stage; the cheese melts best when left whole on top.
2. 2Slow-Cook on Low
   Set the slow cooker to LOW and cook for 4 hours, until the chicken is cooked through and registers 165°F (74°C) in the thickest part, and the tomatoes have burst. The Boursin will have melted into a creamy pool.
   Look for The sauce is bubbling gently, and the tomatoes have softened and split.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid during cooking; each peek adds 20 minutes of cook time.
3. 3Shred the Chicken
   Use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the melted Boursin sauce and burst tomatoes. The sauce will look creamy and slightly pink from the tomato juices.
   Look for The chicken pulls apart easily and is coated in a glossy, herb-flecked sauce.
   Tip Shred while the chicken is hot; it is easier and the sauce will absorb better.
4. 4Stir in the Spinach
   Add the baby spinach to the slow cooker and stir until it wilts into the sauce. The spinach will shrink dramatically, so keep stirring gently until it is fully incorporated.
   Look for The spinach turns bright green and folds into the creamy sauce.
   Tip If the sauce seems thick, add a splash of warm chicken broth or pasta water.

After four hours, the chicken is fork-tender and the Boursin has melted into a creamy, bubbling sauce. The tomatoes have burst, releasing their juices, and the sauce smells intensely garlicky and herby.

The chicken shreds easily and the sauce is smooth and slightly pink. Before moving on, ensure the chicken is cooked through to 165°F (74°C).

Cook and Toss Pasta

5. 5Cook the Pasta
   Bring a large pot of salted water to a boil. Add the farfalle and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta well.
   Look for The bowties are tender but still hold their shape when bitten.
   Tip Cook the pasta while the chicken finishes so everything is hot at the same time.
6. 6Toss Pasta with Sauce
   Add the drained farfalle to the slow cooker with the creamy Boursin chicken. Toss gently to coat every bowtie with the sauce. If the mixture looks dry, add a splash of reserved pasta water to loosen it.
   Look for The pasta is evenly coated, and the sauce clings to every piece.
   Tip Use a light hand when tossing so the pasta does not break.

The pasta is cooked al dente and drained. When tossed with the sauce, it becomes glossy and coated. The sauce clings to the bowties, and the spinach is wilted but still vibrant. The mixture looks creamy, with visible pieces of tomato and herbs. The consistency should be saucy but not runny; add a splash of pasta water if needed.

Finish and Serve

7. 7Finish and Serve
   Spoon the creamy Boursin chicken and pasta into shallow bowls. Finish each serving with a generous crack of black pepper. Serve immediately while hot.
   Look for The dish is glossy, creamy, and flecked with herbs and tomato.
   Tip Offer extra cracked pepper at the table for those who like a kick.

The finished dish is a beautiful, creamy one-pot meal. The chicken is shredded, the pasta is evenly coated, and the sauce is thick enough to cling to each piece. A final crack of black pepper adds a subtle heat. The aroma is rich and inviting. Serve immediately while hot, with extra pepper on the side.

Common mistakes

A common mistake is lifting the lid during cooking, which releases heat and slows the cooking time. Another is using chicken breasts that are uneven in thickness; try to choose similar-sized pieces so they cook evenly.

If you add the spinach too early, it will overcook and become mushy; add it only after shredding the chicken. Overcooking the pasta can make it break apart when tossed; cook it al dente. Finally, do not skip the cracked pepper; it brightens the dish and complements the herbs.

How to tell it’s done

The dish is done when the chicken registers 165°F (74°C) in the thickest part, and the tomatoes have burst and softened. The Boursin should be fully melted and the sauce should be creamy and slightly pink from the tomato juices.

The spinach will be wilted but still bright green. Taste a spoonful of sauce; it should be rich, garlicky, and well-seasoned. If it seems too thick, add a splash of pasta water or chicken broth. The pasta should be al dente, with a slight bite, and coated evenly in the sauce.

• Poultry: 165°F (74°C) in the thickest part