Crockpot Boursin Chicken Pesto Farfalle: Easy Slow Cooker Dinner

This slow cooker chicken pesto farfalle is the ultimate set-it-and-forget-it dinner. With just 10 minutes of prep, you can have a creamy, garlicky pasta dish that tastes like you spent hours in the kitchen. The combination of tender chicken, al dente bow-tie pasta, and a rich Boursin-fontina sauce is pure comfort food—and it all happens in one pot.

There are some dinners that feel like a warm hug, and this creamy chicken pesto farfalle is exactly that. It's the kind of meal that comes together with almost no effort: you layer raw chicken, pasta, spinach, pesto, and two kinds of cheese into your slow cooker, walk away, and come back to a bubbling, aromatic pot of pure deliciousness.

The Boursin cheese melts into a luxurious sauce, the fontina adds a nutty, stretchy richness, and the pesto brings a fresh herby brightness that cuts through all that creaminess. Serve it straight from the Crockpot or plate it up for a dinner that feels special—even on a busy Tuesday.

Ingredients

Why this recipe works

The slow cooker does all the work here, gently simmering the chicken and pasta together in a creamy, flavorful sauce. Because everything cooks low and slow, the chicken breast tenderloins stay juicy and tender, while the pasta absorbs the pesto and cheese as it cooks, becoming deeply flavorful.

The Boursin cheese, with its garlic and herb notes, melts into a silky sauce that coats every piece of pasta and chicken—no extra cream or broth needed.

The beauty of this recipe lies in its simplicity. You don't need to brown the chicken, boil the pasta, or make a sauce from scratch. Just layer the ingredients in the Crockpot, set the timer, and let the magic happen.

The spinach wilts down and adds a subtle earthiness, while the fontina cheese provides that irresistible pull when you scoop out a serving. It's a complete, satisfying meal that requires minimal effort and delivers maximum flavor.

Notes and substitutions

Chicken breast tenderloins are ideal here because they cook quickly and stay moist. If you only have chicken breasts, cut them into 1-inch pieces to ensure even cooking. For a richer flavor, you can use boneless, skinless chicken thighs—just increase the cooking time slightly. The pasta should be regular (not whole wheat) for the best texture, as whole wheat may become too soft during the long cooking time.

Boursin cheese is the star of this dish, so don't skip it. Look for the garlic and fine herbs variety—it's widely available in most supermarkets. If you can't find Boursin, you can substitute cream cheese mixed with minced garlic and dried herbs, but the flavor won't be quite the same.

Fontina is a great melting cheese, but you could also use mozzarella or provolone. For the pesto, use a good-quality jarred or fresh basil pesto; just check that it's vegetarian if that matters to you.

• chicken breast tenderloins: boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• farfalle pasta: penne, rigatoni, or other short pasta shapes
• fresh baby spinach: frozen chopped spinach, thawed and squeezed dry (about 1 cup)
• basil pesto: sun-dried tomato pesto or kale pesto for a different flavor

Equipment

• 6-quart slow cooker (Crockpot)
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Serving spoon