Creamy Crockpot Chicken Pasta Shells with Boursin Step-by-step instructions

Before you start

Before you start, cube the chicken breast tenderloins into 1-inch pieces. Measure out the pasta shells, red pepper sauce, and shredded fontina. Have the Boursin wheel ready.

No need to pre-cook anything—just layer the ingredients in the slow cooker as directed. Set out your slow cooker and make sure it is clean and ready to use.

Instructions

Layering the Base

1. 1Layer the Chicken
   Place the cubed chicken breast tenderloins evenly in the bottom of a 6-quart slow cooker. Spread them out so they cover the bottom in a single layer, which helps them cook evenly.
   Look for The chicken should cover the bottom of the slow cooker in a single layer.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If your chicken pieces are larger than 1 inch, cut them into smaller, uniform cubes for even cooking.
2. 2Add Pasta and Sauce
   Dump the conchiglie pasta shells over the chicken, then pour the smoky roasted red pepper cream sauce over the pasta. Use a spoon to gently press the pasta into the sauce so it is mostly submerged.
   Look for The pasta should be coated with the sauce, with some shells peeking through.
   Tip Do not stir yet; layering helps the pasta cook evenly without becoming mushy.
3. 3Top with Cheeses
   Place the wheel of garlic and fine herbs Boursin cheese in the center of the slow cooker. Sprinkle the shredded Italian fontina cheese evenly over the top, covering the pasta and sauce.
   Look for The top should be covered with fontina, with the Boursin wheel visible in the center.
   Tip The Boursin will melt and create a creamy, herbaceous sauce as it cooks.

At the end of this phase, you have a neat stack of ingredients in the slow cooker: chicken at the bottom, pasta shells on top, red pepper sauce poured over, and the Boursin wheel and fontina scattered on top.

It looks like a colorful, rustic casserole waiting to cook. The aromas of garlic and herbs from the Boursin are already inviting.

Slow Cooking to Perfection

4. 4Slow Cook Until Bubbling
   Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the chicken is cooked through and the pasta is tender. Do not stir during cooking, as this can break the pasta.
   Look for The sauce should be bubbling gently around the edges, and the cheese melted and golden in spots.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid; every peek releases heat and extends cooking time.
5. 5Check Chicken Temperature
   After the cooking time, check that the chicken is fully cooked by inserting an instant-read thermometer into a few pieces. The internal temperature must reach 165°F (74°C). If not, continue cooking for 15 to 20 minutes and check again.
   Look for The thermometer should read 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the pasta is still firm but the chicken is done, let it cook a little longer—the residual heat will soften it.
6. 6Stir Gently to Combine
   Once the chicken is safe, gently stir the mixture to incorporate the melted Boursin and fontina into the sauce. The sauce should be creamy and coat the pasta and chicken evenly.
   Look for The sauce will turn a rich orange-red color, with strands of melted cheese throughout.
   Tip Use a large spoon and fold the mixture gently to avoid crushing the pasta shells.

After several hours, the slow cooker is bubbling gently at the edges, and the cheese has melted into a golden, creamy layer. The kitchen smells of roasted red peppers, garlic, and herbs. The chicken is cooked through and the pasta is tender. You can see the sauce thickening and the ingredients melding together.

Serving the Final Dish

7. 7Serve on Plates
   Using a serving spoon, scoop the creamy chicken and pasta onto a white dinner plate. Make sure each serving gets a generous amount of sauce and cheese. Serve immediately while hot and bubbling.
   Look for The pasta should be steaming, with cheese stretching as you lift the spoon.
   Tip For a pretty presentation, twirl the pasta slightly as you plate it.

When you spoon the pasta onto plates, the sauce is creamy and coats each shell, with strings of fontina stretching as you lift. The chicken pieces are juicy and infused with the smoky red pepper flavor. The dish looks hearty and comforting, with steam rising and a rich orange-red hue. It is ready to be enjoyed.

Common mistakes

One common mistake is lifting the lid too often to check on the dish. This releases heat and extends the cooking time. Another is stirring the mixture before the pasta is done, which can cause the shells to break and become gummy.

Also, be careful not to overcook the pasta—check it at the minimum time. Finally, ensure the chicken reaches the safe temperature to avoid undercooking.

How to tell it’s done

The dish is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The pasta should be tender but not mushy, and the sauce should be bubbling and thickened.

The cheeses will be fully melted and the sauce will have a creamy, cohesive texture. If the sauce seems too thin, let it cook uncovered for 10 to 15 minutes to reduce.

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