Crockpot Boursin Chicken Rigatoni: One-Pot Dump Dinner

This slow-cooker chicken rigatoni is the ultimate set-it-and-forget-it dinner. Cubed chicken breast, rigatoni, and a jar of roasted garlic tomato basil sauce go into the Crockpot, topped with a wheel of creamy Boursin and a shower of fontina.

Four hours later, you have a bubbling, cheesy, comforting pasta dish that tastes like you simmered it all day. It's perfect for busy weeknights when you want a hearty meal without the fuss.

There are slow-cooker recipes that require browning, sautéing, and layering—and then there are dump dinners like this one. Everything goes into the Crockpot at once, and the slow cooker does the work.

The chicken stays tender, the pasta cooks in the sauce, and the Boursin melts into a luscious, herb-flecked cream that coats every rigatoni. It's a one-pot wonder that will become a regular in your dinner rotation.

Ingredients

Why this recipe works

The beauty of this dish lies in its simplicity. By combining the pasta, sauce, and chicken in the slow cooker, the pasta absorbs the seasoned liquid as it cooks, infusing every bite with flavor.

The chicken, cooked gently over low heat, remains juicy and tender, while the Boursin melts into a silky sauce that clings to the pasta without any extra cream or butter.

The layering order matters: chicken on the bottom, pasta on top, and sauce poured over. This keeps the pasta submerged in liquid so it cooks evenly, and the chicken, which releases juices as it cooks, adds moisture to the sauce.

The Boursin wheel, placed in the center, melts slowly, creating pockets of creamy, garlicky goodness that you stir through at the end.

Notes and substitutions

For the best results, use a good-quality jarred tomato basil sauce—look for one with roasted garlic for extra depth. The Boursin cheese is non-negotiable; its creamy texture and herb flavor are what make this dish special. Fontina melts beautifully and has a nutty flavor, but if you can't find it, mozzarella or provolone are fine substitutes.

This recipe calls for a 6-quart slow cooker. If yours is smaller, reduce the quantities accordingly. Keep the lid on during cooking to maintain temperature and moisture. If you prefer a thicker sauce, let the dish sit uncovered for 10 minutes after cooking; for a looser sauce, stir in a splash of broth or water before serving.

• chicken breast: chicken thighs (boneless, skinless) for extra juiciness; cook time remains the same.
• rigatoni: penne, ziti, or other short tube pasta; adjust cook time as needed.
• roasted garlic tomato basil sauce: any marinara or pasta sauce; add extra garlic or basil to taste.
• fontina: mozzarella or provolone for a similar melt; use low-moisture for best results.

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Wooden spoon
• Serving spoon
• Serving plate