Crockpot Gorgonzola Pear and Walnut Chicken with Tagliatelle Step-by-step instructions

Before you start

Before starting, ensure the chicken breasts are thawed if frozen. Slice the pears just before adding to the slow cooker to prevent browning. Measure out the cream, wine, and Gorgonzola.

Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop them. Have the tagliatelle and garlic butter ready for the final step. The slow cooker will do most of the work, so the hands-on time is minimal.

Instructions

Layer and Slow Cook

1. 1Layer the Ingredients
   Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced pears over the chicken, then pour in the heavy cream and white wine. Add the fresh rosemary sprigs on top.
   Look for The chicken is covered with cream and wine, and the pears are nestled around it.
   Tip Use a slow cooker liner for easy cleanup if desired.
2. 2Slow Cook on Low
   Cover the slow cooker with the lid and cook on LOW for 4 hours, until the chicken is tender and cooked through. The chicken should reach an internal temperature of 165°F (74°C).
   Look for After 4 hours, the chicken is fork-tender and the sauce is bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to maintain heat.

After the first phase, the slow cooker should be filled with chicken, pears, cream, wine, and rosemary. The liquid should be bubbling gently around the edges.

The chicken will look pale and raw, but the aroma of wine and rosemary will be fragrant. Do not lift the lid—let the slow cooker work its magic for the full 4 hours.

Shred and Enrich

3. 3Shred the Chicken
   Remove the chicken breasts to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker. Discard the rosemary sprigs.
   Look for The chicken shreds easily and is moist.
   Tip Shred while still warm for best results.
4. 4Fold in Gorgonzola and Walnuts
   Add the crumbled Gorgonzola cheese and toasted walnuts to the slow cooker. Stir gently to combine, letting the cheese melt into the sauce for about 5 minutes.
   Look for The sauce becomes creamy with melty cheese and crunchy walnuts.
   Tip Stir gently to keep the chicken in chunks.

At the end of the second phase, the chicken should be fork-tender and easily shreddable. The sauce will have reduced slightly and be creamy. After folding in the Gorgonzola and walnuts, the sauce should be smooth and the cheese melted. The pears will have softened and blended into the sauce, adding sweetness.

Cook Pasta and Serve

5. 5Cook the Tagliatelle
   Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente. Drain and toss with the garlic butter.
   Look for The pasta is tender but still has a slight bite.
   Tip Reserve a cup of pasta water to loosen the sauce if needed.
6. 6Serve Over Pasta
   Divide the garlic butter tagliatelle among plates. Spoon the Gorgonzola pear chicken and sauce over the pasta. Finish with cracked black pepper.
   Look for Each plate is topped with creamy chicken and a peppery finish.
   Tip Serve immediately for the best texture.

The tagliatelle should be al dente and glossy with garlic butter. The chicken mixture should be hot and bubbling. When plated, the pasta should be coated with the creamy Gorgonzola sauce, and the chicken and pears should be distributed evenly. The cracked black pepper adds a final touch of aroma and spice.

Common mistakes

A common mistake is lifting the slow cooker lid during cooking, which releases heat and extends the cooking time. Another issue is overcooking the chicken, which can make it dry and stringy—stick to the 4-hour low setting.

Adding the Gorgonzola too early can cause it to curdle or become grainy, so always add it after the chicken is cooked. Finally, using a non-stick spray on the slow cooker insert is not necessary but can help with cleanup.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. The sauce should be bubbling and slightly thickened. The pears should be tender but not mushy.

When the chicken is fully cooked, it will be opaque throughout and have no pink remaining. If the sauce seems thin, let it cook uncovered for an additional 15 minutes to reduce.

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