Crockpot Provolone Chicken Bolognese Rigatoni Step-by-step instructions

Before you start

Before starting, cube the chicken breast tenderloins into bite-sized pieces. Measure out the rigatoni, sauce, ricotta, and shredded provolone so they're ready to layer.

No need to pre-cook the pasta or brown the chicken. Have a 6-quart slow cooker ready and a large spoon for serving. This recipe is truly dump-and-go, so the prep is minimal.

Instructions

Layer and Cook

1. 1Layer the ingredients
   Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Add the rigatoni pasta evenly over the chicken. Pour the roasted garlic tomato basil sauce over the pasta and chicken, making sure the pasta is mostly covered. Dollop the ricotta cheese over the top in spoonfuls, then sprinkle with the shredded provolone cheese.
   Look for The slow cooker will be full, but that's fine. The sauce should cover most of the pasta.
   Tip Do not stir the ingredients together before cooking; the layers will combine as the slow cooker works.
2. 2Cook on low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and the pasta is tender. Avoid opening the lid during cooking to maintain the heat and moisture.
   Look for After 4 hours, the sauce should be bubbling around the edges and the cheese melted.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the pasta seems too al dente after 4 hours, let it cook an additional 15-20 minutes.

At the end of this phase, the slow cooker will be full with the chicken, pasta, sauce, and cheese layered. The sauce should be bubbling gently around the edges, and the cheese will be melted.

The aroma of garlic and tomato will fill the kitchen. The chicken should be cooked through and the pasta tender.

Check and Rest

3. 3Check the chicken temperature
   After 4 hours, check that the chicken has reached an internal temperature of 165°F (74°C) using an instant-read thermometer inserted into the thickest piece. Stir gently to combine the layers, being careful not to break up the chicken too much.
   Look for The chicken should be tender and easily pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken hasn't reached 165°F (74°C), continue cooking for 15-minute intervals and check again.
4. 4Let the pasta rest
   Turn off the slow cooker and let the pasta bake rest for 5-10 minutes. This allows the sauce to thicken slightly and the cheese to set, making it easier to serve.
   Look for The dish will look creamy and slightly saucy, not watery.
   Tip Resting also prevents the pasta from becoming too mushy when stirred.

After cooking, the chicken should be fork-tender and the pasta al dente. The sauce will have thickened slightly, and the cheese will be fully melted and slightly golden. The dish will look creamy and cohesive. Let it rest to allow the sauce to set before serving.

Serve

5. 5Serve the pasta
   Spoon the pasta onto plates or into bowls, making sure to get a good mix of chicken, rigatoni, and melted cheese. Serve hot, with extra grated provolone or fresh basil if desired, though the video does not include these.
   Look for The cheese should stretch as you spoon the pasta.
   Tip Serve directly from the slow cooker to keep it warm.

When serving, the cheese should stretch as you spoon the pasta onto plates. The chicken will be tender and juicy, and the rigatoni will be coated in the rich, creamy sauce. The dish should look appetizing with pockets of ricotta and melted provolone throughout.

Common mistakes

A common mistake is lifting the lid during cooking, which lets out heat and extends the cooking time. Another is using too much sauce, which can make the pasta watery; the sauce should just cover the pasta.

Also, don't stir the ingredients before cooking, as the layers help cook evenly. Finally, avoid overcooking the pasta, as it can become mushy; check for doneness at the 4-hour mark.

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 around the edges and the cheese fully melted.

The rigatoni should be al dente, not mushy, and the chicken should be easily shredded with a fork. Let the dish rest for a few minutes before serving to allow the sauce to thicken slightly.

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