Crockpot Boursin Chicken Rigatoni: One-Pot Dump Dinner Step-by-step instructions

Before you start

Before you start, cut the chicken into bite-sized cubes and measure the pasta. Have the sauce jar open and the cheeses ready. No need to pre-cook the pasta—it will cook in the slow cooker.

If you have time, let the chicken sit at room temperature for up to 30 minutes before cooking, but if not, it's fine to use it straight from the fridge.

Instructions

Layer and Set

1. 1Layer the ingredients
   Place the cubed chicken breast in an even layer at the bottom of the slow cooker. Pour the rigatoni pasta over the chicken, then pour the roasted garlic tomato basil sauce over the pasta, making sure the pasta is mostly submerged. Gently stir to combine the chicken, pasta, and sauce.
   Look for The chicken and pasta should be coated in the sauce, with no dry spots.
   Tip Use a spatula to scrape every bit of sauce from the jar.
2. 2Add the cheeses
   Place the Boursin cheese wheel in the center of the slow cooker, pushing it slightly into the sauce. Sprinkle the shredded fontina cheese evenly over the top, covering the surface completely.
   Look for The Boursin wheel sits proud of the sauce, and the fontina covers the top like a blanket.
   Tip No need to stir the Boursin; it will melt and blend as it cooks.

At the end of this phase, the slow cooker contains a neat stack: chicken on the bottom, rigatoni in the middle, sauce poured over, and the Boursin wheel sitting in the center, surrounded by shredded fontina.

The sauce is mostly covering the pasta, and the cheese is dry and crumbly. It looks like a lasagna before baking—compact and ready for heat.

Low and Slow

3. 3Slow cook
   Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is cooked through and the pasta is tender. Do not lift the lid during the first 3 hours to keep the heat steady.
   Look for The sauce will be bubbling around the edges, and the cheese will be fully melted.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the pasta is still firm after 4 hours, continue cooking in 15-minute increments until al dente.
4. 4Check the chicken
   After 4 hours, check the chicken for doneness. Insert an instant-read thermometer into the thickest piece of chicken; it should read at least 165°F (74°C). The pasta should be tender but still slightly firm to the bite.
   Look for The chicken is opaque and shreds easily with a fork, and the pasta offers slight resistance when bitten.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is not done, return the lid and cook for another 20-30 minutes.
5. 5Stir and combine
   Stir the contents of the slow cooker gently to distribute the melted Boursin and fontina throughout the pasta and chicken. The sauce should be creamy and well combined. If the sauce seems too thick, stir in a splash of warm water or broth to loosen it.
   Look for The sauce coats the back of a spoon, and the cheese is fully incorporated.
   Tip Stir gently to avoid breaking the pasta.

After 4 hours, the kitchen smells of garlic and herbs. The sauce is bubbling around the edges, and the cheese has melted into a golden, bubbly crust. The chicken is cooked through and tender, and the pasta is al dente. When you stir, the Boursin and fontina blend into a creamy, pinkish-orange sauce that clings to the rigatoni.

Finish and Serve

6. 6Serve immediately
   Spoon the creamy chicken rigatoni onto plates or into bowls. Serve hot, with extra grated cheese or fresh herbs if desired.
   Look for The pasta is glossy with sauce, and the cheese stretches as you scoop.
   Tip For the best texture, serve right after stirring, as the sauce will thicken as it cools.

The finished dish is a glossy, creamy pasta bake with tender chicken pieces and rigatoni coated in a rich sauce. The cheese stretches as you lift a spoonful, and the aroma is irresistible.

The color is a warm tomato-cream, flecked with green herbs. It's ready to serve immediately, with a final sprinkle of black pepper or fresh basil if you like.

Common mistakes

One common mistake is lifting the lid too often, which lets out heat and extends the cooking time. Another is using a pasta shape that is too delicate, which can turn mushy. Stick to sturdy tubes like rigatoni or penne. Also, be sure to stir the dish gently at the end to combine the melted cheese without breaking the pasta.

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 the cheese fully melted.

To test, insert an instant-read thermometer into the thickest piece of chicken. If the pasta is still too firm, cook for an additional 15-20 minutes, checking frequently.

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