Crockpot Boursin Chicken Rigatoni: 10-Minute Prep Step-by-step instructions

Before you start

Before starting, cube the chicken tenders into bite-size pieces and measure the shredded fontina. Have the rigatoni, tomato sauce, and Boursin ready at the counter. No need to pre-cook the pasta or brown the chicken; the slow cooker does all the work. Make sure the slow cooker is clean and dry.

If using a slow cooker liner, place it in now for easy cleanup. This recipe is truly dump-and-go, so there is minimal prep. Set out a large spoon for serving and have an instant-read thermometer handy to check the chicken's doneness. The entire prep takes about 10 minutes.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the cubed chicken tenders in the bottom of a 6-quart slow cooker. Add the rigatoni pasta directly over the chicken. Pour the roasted garlic tomato basil sauce over the pasta and chicken, spreading it evenly. Place the Boursin wheel in the center of the sauce, then scatter the shredded fontina over the top. Do not stir.
   Look for The ingredients are layered in the order listed, with the cheese on top.
   Tip Resist the urge to mix; the layers help the pasta cook evenly.
2. 2Cover and Cook
   Cover the slow cooker with the lid. Cook on low for 4 hours, or on high for 2 to 3 hours, until the chicken is cooked through and the pasta is tender. The sauce should be bubbling gently around the edges.
   Look for Bubbling around the edges and a fragrant garlic-herb aroma.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check at the minimum time to avoid overcooking the pasta.

At the end of this phase, the slow cooker is filled with layers of raw chicken, pasta, sauce, and cheese. The lid is on, and the cooker is set to low. You may see a bit of condensation on the lid, and the sauce will start to warm.

The cheese is still solid, and the chicken is raw. This is the 'dump it in and forget it' stage. No stirring or checking is needed for the first 2 hours. The slow cooker will gradually heat everything, and the flavors will begin to meld.

Stir and Thicken

3. 3Stir and Check Temperature
   Remove the lid and stir the mixture gently to combine the melted Boursin and fontina into the sauce. The chicken should be fork-tender and the rigatoni al dente. Insert an instant-read thermometer into the thickest piece of chicken; it must read at least 165°F (74°C).
   Look for The sauce turns creamy and pink, with no raw chicken visible.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce seems thin, let it sit uncovered for 5 minutes to thicken.
4. 4Let the Sauce Settle
   Turn off the slow cooker and let the dish sit for 5 minutes. This allows the sauce to thicken slightly and the flavors to meld. The cheese will become silkier and the pasta will absorb a bit more sauce.
   Look for The sauce coats the back of a spoon.
   Tip Do not skip this rest; it makes the dish more cohesive.

After 4 hours on low, the slow cooker is bubbling gently. The chicken is cooked through and tender, and the pasta is al dente. The Boursin and fontina have melted into a creamy, golden sauce. The smell is intensely garlicky and cheesy. When you stir, the sauce coats the pasta evenly and the chicken flakes easily with a fork. The temperature of the chicken should read 165°F (74°C). The sauce may look a little thin at first, but it will thicken as it rests.

Serve and Enjoy

5. 5Serve the Pasta Bake
   Using a large spoon, scoop the chicken rigatoni onto a serving plate or into bowls. Make sure to get a bit of everything: chicken, pasta, and plenty of creamy sauce. Serve hot, with extra shredded fontina on the side if desired.
   Look for The cheese stretches as you scoop.
   Tip For a prettier plate, twirl the rigatoni with the spoon.

The dish is ready to serve. The sauce is thick and creamy, clinging to the rigatoni and chicken. The cheese is stretchy and the herbs are visible in the sauce. The plate is piled high with steaming pasta, and the first bite is rich, savory, and comforting. The chicken is juicy, the pasta is perfectly cooked, and the sauce is full of flavor. The remaining dish can be kept warm in the slow cooker on the 'warm' setting for up to 2 hours.

Common mistakes

One common mistake is stirring the ingredients before cooking, which can cause the pasta to stick and the cheese to clump. Another is overcooking the pasta, which turns it mushy; check at the minimum cook time. Using frozen chicken without thawing can lead to uneven cooking and a longer cook time.

Adding extra liquid, like broth or water, can make the sauce too thin; the sauce from the tomatoes and cheese is enough. Finally, opening the lid too often lets heat escape and extends cooking time. Trust the recipe and keep the lid on.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the pasta is tender but still has a slight bite. The sauce should be bubbling and thickened, with the cheese fully melted and incorporated. To test, insert a thermometer into the thickest piece of chicken; it should read at least 165°F (74°C).

The rigatoni should be al dente, not mushy. If the sauce looks thin, let the dish sit uncovered for a few minutes to thicken. The cheese should stretch when you lift a spoonful, and the aroma should be rich with garlic and herbs.

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