Crockpot Provolone Chicken Bolognese Rigatoni

This slow cooker chicken rigatoni is the ultimate dump-and-go dinner. Cubes of chicken, rigatoni, and a jar of garlicky tomato sauce simmer together until the pasta is al dente and the chicken is tender.

Dollops of ricotta and a blanket of provolone melt into a creamy, cheesy sauce that coats every bite. Set it in the morning and come home to a bubbling, fragrant meal that tastes like you spent hours at the stove.

Slow cooker pasta recipes can be tricky, but this one gets it right. The key is layering the ingredients in the right order and letting the slow cooker work its magic. The chicken sits on the bottom, where it cooks gently in the sauce, while the pasta absorbs the liquid and becomes perfectly tender.

The ricotta and provolone melt into a rich, creamy topping that makes every spoonful irresistible. This is the kind of dinner that makes weeknights feel special without much effort.

Ingredients

Why this recipe works

The slow cooker creates a moist, even heat that gently cooks the chicken and pasta together. The chicken stays juicy and tender, while the rigatoni absorbs the tomato sauce and becomes perfectly al dente. The low, slow cooking allows the flavors to meld and deepen, resulting in a rich, savory sauce that tastes like it simmered all day.

The layering technique is what sets this recipe apart. Putting the chicken on the bottom ensures it cooks through safely, while the pasta on top cooks in the steam and sauce without turning mushy.

The ricotta and provolone on top create a creamy, cheesy crust that melts into the sauce as it cooks, adding richness and depth to every bite.

Notes and substitutions

For the best texture, use a good-quality rigatoni that holds its shape during long cooking. Whole-milk ricotta adds creaminess, while shredded provolone melts smoothly.

Choose a roasted garlic tomato basil sauce with a robust flavor, as it will be the base of the dish. If you prefer a spicier kick, add red pepper flakes when layering the ingredients.

This recipe works best in a 6-quart slow cooker. If using a smaller cooker, reduce the ingredients proportionally. The cooking time may vary depending on your slow cooker, so check for doneness at the lower end of the range and adjust as needed. Leftovers can be stored in the refrigerator for up to 4 days.

• chicken breasts: boneless skinless chicken thighs, cut into bite-sized cubes (cook time may be slightly shorter)
• rigatoni: penne, ziti, or other short tube pasta
• roasted garlic tomato basil sauce: any marinara or tomato basil pasta sauce
• provolone: mozzarella or fontina cheese, shredded

Equipment

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