Crockpot Hawaiian BBQ Chicken Pasta Bake Step-by-step instructions

Before you start

Before you start, make sure you have all the ingredients prepped: slice the red onion, cube the cream cheese, and measure out the BBQ sauce, pineapple, and shredded Gouda. Cook the bacon until crispy and crumble it.

Cook the cavatappi according to package directions, drain, and set aside. Have a 6-quart slow cooker ready. This recipe is designed to be easy, so all you need to do is layer the ingredients and let the slow cooker work its magic.

Instructions

Layer and Slow Cook

1. 1Layer the Crockpot
   Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the BBQ sauce over the chicken, then add the pineapple tidbits and sliced red onion. Scatter the cubed cream cheese over the top. Do not stir; the cream cheese will melt during cooking.
   Look for The chicken is covered with sauce, pineapple, onion, and cream cheese.
   Tip For best flavor, use a sweet and smoky BBQ sauce. Avoid stirring at this stage to keep the layers intact.
2. 2Slow Cook on Low
   Cover the slow cooker and cook on LOW for 3.5 hours, or until the chicken is tender and easily shreds with a fork. The chicken should reach an internal temperature of 165°F (74°C).
   Look for The chicken is fork-tender and the sauce is bubbling around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking; every time the lid is opened, heat escapes and adds to the cooking time.

At the end of this phase, the chicken should be fork-tender and easily shred. The sauce should be bubbling around the edges, and the cream cheese should be fully melted and incorporated. The aroma will be sweet, smoky, and slightly tangy. Before moving on, ensure the chicken reaches 165°F (74°C) to guarantee food safety.

Shred and Combine

3. 3Shred the Chicken
   Carefully remove the chicken breasts to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
   Look for The chicken shreds easily and is coated in the sweet-smoky sauce.
   Tip For extra flavor, let the shredded chicken sit in the sauce for a few minutes before adding the pasta.
4. 4Cook the Pasta
   While the chicken cooks, bring a large pot of salted water to a boil. Cook the cavatappi according to package directions until al dente. Drain well and set aside.
   Look for The pasta is tender but still firm to the bite.
   Tip Cook the pasta just shy of al dente; it will finish cooking in the slow cooker.
5. 5Add Pasta, Gouda, and Bacon
   Add the drained cavatappi, shredded smoked Gouda, and crispy bacon to the slow cooker. Stir gently until the cheese is melted and everything is well combined.
   Look for The cheese is melted and the pasta is evenly coated with the creamy sauce.
   Tip Fold the ingredients gently to avoid breaking the pasta.

After shredding the chicken and returning it to the slow cooker, the mixture should look like a thick, saucy barbecue chicken. The pasta, Gouda, and bacon are added and gently folded in.

The cheese should melt quickly, creating a creamy, cohesive sauce. The dish should look rich and inviting, with the pasta evenly coated.

Finish and Serve

6. 6Finish and Serve
   Let the pasta bake sit in the slow cooker on warm for about 10 minutes to allow the flavors to meld. Serve hot, topped with sliced scallions and an extra drizzle of BBQ sauce.
   Look for The dish is bubbling and fragrant with smoky, sweet aromas.
   Tip If the sauce seems too thick, stir in a splash of chicken broth or water to loosen it.

The final dish is bubbling, fragrant, and ready to serve. The sauce should be thick and cling to the pasta, the chicken tender, and the bacon crispy. Topped with scallions and a drizzle of BBQ sauce, it looks as delicious as it tastes. Serve hot and enjoy the sweet, smoky, cheesy perfection.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Another is overcooking the pasta—cook it just shy of al dente since it will continue to cook in the warm sauce.

Also, avoid stirring the ingredients too aggressively when adding the pasta and cheese; gentle folding prevents the pasta from breaking and keeps the dish looking beautiful.

How to tell it’s done

The dish is done when the chicken is fork-tender and has reached an internal temperature of 165°F (74°C). The sauce should be bubbling and the cheese fully melted.

The pasta should be tender but still have a slight bite. If the sauce seems too thin, let it sit on warm for a few minutes to thicken. Taste and adjust seasoning with salt and pepper if needed.

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