Crockpot Provolone Chicken Bolognese Rigatoni

This Crockpot Provolone Chicken Bolognese Rigatoni is the ultimate dump-and-forget dinner. Tender chicken, al dente rigatoni, and a rich garlic tomato sauce come together with creamy ricotta and melty provolone for a comforting, family-friendly meal.

Just layer everything in the slow cooker, set it, and let it work its magic. Perfect for busy weeknights when you want a hearty, homemade-tasting pasta without the fuss.

This recipe takes the classic bolognese pasta bake and makes it effortless by using a slow cooker. Cubed chicken breast tenderloins cook low and slow in a roasted garlic tomato basil sauce, while rigatoni absorbs the flavorful sauce and becomes perfectly al dente.

Dollops of whole-milk ricotta and a blanket of shredded provolone melt into the dish, creating creamy pockets and a golden, bubbly top.

The result is a rich, satisfying meal that tastes like you spent hours in the kitchen, but the slow cooker does all the work. Serve it straight from the pot for a cozy, no-fuss dinner.

Ingredients

Why this recipe works

Cooking the pasta in the slow cooker with the sauce allows it to absorb the liquid and seasonings, resulting in deeply flavorful rigatoni. The low, gentle heat ensures the chicken stays tender and juicy, while the cheese melts into the sauce for a creamy, cohesive texture.

The layering method is key: placing the chicken at the bottom ensures it cooks through, while the pasta and sauce on top prevent it from drying out. The ricotta and provolone melt slowly, creating a rich, cheesy sauce that coats every piece of pasta and chicken.

Notes and substitutions

Chicken breast tenderloins are ideal because they're lean and cook quickly, but boneless, skinless chicken thighs also work well and add extra juiciness. Use a good-quality jarred roasted garlic tomato basil sauce for the best flavor, or substitute your favorite marinara.

Rigatoni is the pasta of choice because its ridges hold onto the sauce and cheese. If you need to swap, penne or ziti are good alternatives.

Whole-milk ricotta gives the creamiest texture, but part-skim can be used. Shredded provolone melts beautifully, but mozzarella or a blend will work.

• chicken breast tenderloins: boneless, skinless chicken thighs, cubed
• rigatoni: penne or ziti pasta
• roasted garlic tomato basil sauce: any jarred marinara or tomato basil sauce
• shredded provolone: shredded mozzarella or a provolone-mozzarella blend

Equipment

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