Creamy Crockpot Chicken Cordon Bleu Pasta Step-by-step instructions

Before you start

Ensure the chicken breast is cut into uniform strips, which helps the meat cook evenly within the slow cooker. Prepare the honey-baked ham by cubing it into bite-sized pieces.

Measure all your sauce ingredients and have the shredded cheese and panko crumbs ready nearby. Cleaning your workspace and preparing your equipment beforehand will make the assembly process efficient and straightforward, allowing you to focus on the layers.

Instructions

Layering and initial cooking

1. 1Layering the slow cooker
   Place the chicken breast strips, cubed honey-baked ham, Dijon mustard, chicken broth, cream cheese, and garlic powder into the slow cooker. Ensure the ingredients are evenly distributed to allow for uniform cooking throughout the process.
   Look for Ingredients are layered neatly inside the crockpot.
   Tip Keep the cream cheese in chunks so it melts evenly into the sauce.

At this phase, the ingredients are layered in the crockpot. The chicken, ham, and sauce base are ready to begin the slow cooking process. Ensure the cream cheese is placed in chunks to facilitate even melting during the first three hours of cooking.

Pasta and cheese incorporation

2. 2Cooking and incorporating pasta
   Cook the mixture on low for 3 hours. Once the chicken is cooked through to 165°F (74°C), stir in the penne pasta and the shredded Gruyere and Swiss cheese. Continue to cook until the pasta reaches the desired tenderness and the cheese is fully melted and incorporated.
   Look for Pasta is tender and cheese is melted into a creamy consistency.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Stir well to ensure the cream cheese and broth form a smooth, emulsified sauce.

Once the chicken is cooked, the mixture should look aromatic and the sauce should be forming. The pasta and shredded cheese are added now. The sauce should appear creamy and rich, providing the perfect environment for the pasta to finish cooking to a perfect al dente texture.

Finishing and serving

3. 3Topping and final serve
   Top the pasta with the buttery toasted panko crumbs. Garnish the dish with fresh chopped thyme. Scoop the creamy Cordon Bleu penne onto plates and serve immediately while hot to enjoy the best texture and flavor.
   Look for Panko is golden and the dish is garnished.
   Tip Add the panko just before serving to maintain its crispy texture.

The dish is now complete, with the pasta cooked through and the cheese perfectly melted. The buttery panko crumbs added on top provide a necessary textural contrast to the creamy pasta.

Garnish with fresh thyme and serve hot, ensuring every scoop includes a bit of the golden topping.

Common mistakes

Avoid adding the pasta too early, as it will become soft and lose its structure during the long cooking time. Another common mistake is failing to stir the sauce ingredients well enough before the initial cook, which can lead to uneven seasoning.

Ensure the lid remains closed during the majority of the cooking time to maintain a consistent temperature and moisture level inside the crockpot.

How to tell it’s done

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to verify this in the thickest part of the strips.

The pasta should be cooked to al dente, meaning it is tender but still has a slight bite. The sauce should be smooth, creamy, and cling to the pasta, with the cheese fully melted and incorporated throughout the dish.

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