Crockpot Boursin Chicken Pesto Farfalle: Easy Slow Cooker Dinner Step-by-step instructions

Before you start

Before you start, cut the chicken breast tenderloins into 1-inch pieces and measure out the pasta, spinach, pesto, and cheeses. No need to cook the pasta or pre-cook the chicken—they'll cook together in the slow cooker.

Make sure your slow cooker is clean and dry. Have a wooden spoon or spatula ready for stirring. If you like a little extra heat or flavor, you can add a pinch of red pepper flakes or a squeeze of lemon juice at the end, but that's optional.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Scatter the farfalle pasta, fresh baby spinach, and basil pesto over the chicken. Use a spoon to gently toss the mixture so the pasta and spinach are lightly coated with pesto and evenly distributed.
   Look for The chicken is covered with pasta, spinach, and pesto swirls.
   Tip No need to stir thoroughly—the slow cooker will blend everything as it cooks.
2. 2Add the Cheeses
   Place the wheel of garlic and fine herbs Boursin cheese in the center of the slow cooker. Sprinkle the shredded fontina cheese evenly over the top, covering the pasta and chicken as much as possible.
   Look for The Boursin wheel sits in the middle, surrounded by shredded fontina.
   Tip Cutting the Boursin into a few chunks helps it melt faster.

After layering the chicken, pasta, spinach, pesto, and cheeses, the slow cooker should look colorful and inviting—green spinach, white pasta, pink chicken, and creamy cheese. The Boursin wheel sits in the center, a beacon of garlicky goodness. This is the 'dump it in' phase, and you're already done with the hard part.

Slow Cook to Perfection

3. 3Slow Cook Until Tender
   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. The sauce will be bubbly and the cheeses fully melted. Stir gently before serving.
   Look for The sauce is bubbling at the edges and the kitchen smells garlicky and cheesy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking times vary; start checking at the lower end. The chicken is done when it reaches 165°F (74°C).

As the slow cooker works its magic, the kitchen fills with the aroma of garlic, herbs, and melting cheese. The sauce will start to bubble around the edges, and the spinach will wilt into the creamy mixture.

When you lift the lid, you'll see a bubbling, golden pot with tender chicken and pasta. The texture should be creamy, not watery, and the chicken should be fork-tender.

Serve and Savor

4. 4Serve and Enjoy
   Spoon the creamy chicken pesto farfalle onto plates or into bowls. Serve hot, with extra pesto or grated cheese if desired.
   Look for Each serving has tender chicken, pasta, and a creamy, herb-flecked sauce.
   Tip For a prettier presentation, garnish with a fresh basil leaf.

When you spoon the finished dish onto plates, the sauce should be thick and cling to the pasta and chicken. The cheese should stretch slightly as you lift the spoon, and the pesto will have melded into the creamy sauce, giving it a beautiful green-speckled appearance. Each bite is a perfect balance of savory chicken, al dente pasta, and rich, herby cheese.

Common mistakes

One common mistake is using pasta that is too small or thin, which can turn to mush during the long cooking time. Stick with sturdy shapes like farfalle, penne, or rigatoni. Another is overfilling the slow cooker—leave at least an inch of space at the top so the ingredients can bubble without spilling over.

Also, don't lift the lid too often to check on the food, as each time you do, heat escapes and extends the cooking time. Lastly, resist the urge to stir too much; a gentle stir at the end is all you need.

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 creamy and bubbling.

The spinach will have wilted into the sauce, and the cheeses will be fully melted. If the pasta seems too dry, you can add a splash of chicken broth or water and stir gently. Let the dish rest for a few minutes before serving—it will thicken slightly as it cools.

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