Crockpot Provolone Chicken Bolognese Rigatoni Step-by-step instructions

Before you start

Before starting, cut the chicken breasts into bite-sized cubes and measure the ricotta and provolone. Have the jar of sauce and the rigatoni ready.

No need to pre-cook the pasta or brown the chicken; everything goes into the slow cooker raw. This recipe is truly dump-and-go, so minimal prep is required. Set out the slow cooker and gather your ingredients to streamline the process.

Instructions

Layer and Top

1. 1Layer the ingredients
   Place the cubed chicken breast pieces in the bottom of a 6-quart slow cooker in an even layer. Scatter the rigatoni pasta over the chicken, then pour the jar of roasted garlic tomato basil sauce over the top, making sure the pasta is mostly covered. Stir gently to combine the pasta with the sauce, but avoid disturbing the chicken too much.
   Look for The chicken and pasta are coated in sauce, with the chicken mostly on the bottom.
   Tip If the sauce seems thick, add 1/2 cup water or chicken broth to help the pasta cook.
2. 2Add the cheeses
   Drop spoonfuls of the whole-milk ricotta over the top of the sauce, spacing them evenly. Sprinkle the shredded provolone cheese over everything, covering the surface completely. Do not stir the cheese into the sauce; leave it as a top layer.
   Look for The top is covered with dollops of ricotta and a blanket of provolone.
   Tip Using whole-milk ricotta gives a creamier texture; low-fat will work but may be less rich.

The bottom of the slow cooker is lined with chicken cubes, covered with rigatoni and sauce, and topped with dollops of ricotta and a blanket of provolone.

The ingredients are not stirred, and the cheese layer sits proudly on top. The visual is a neat stack of raw ingredients ready to transform.

Slow Cook Until Tender

3. 3Slow cook until bubbling
   Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and the pasta is tender. Do not open the lid during the first 3 hours of cooking on LOW or 1 hour on HIGH, as the heat escapes and slows the cooking.
   Look for The sauce is bubbling around the edges and the cheese is melted and golden in spots.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on LOW yields the most tender chicken and perfectly al dente pasta.
4. 4Check the chicken temperature
   After the cooking time, use an instant-read thermometer to check the internal temperature of the chicken pieces. The chicken is safe to eat when it registers at least 165°F (74°C). If not done, continue cooking for another 15 to 30 minutes and check again.
   Look for The thermometer reads 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Insert the thermometer into the thickest part of a chicken cube, not into the sauce.

After 3 to 4 hours on low, the sauce is bubbling at the edges, the cheese has melted and started to brown slightly, and the aroma of garlic and tomato fills the kitchen. The chicken is cooked through, and the pasta is al dente. The top is golden and slightly crusty in places.

Serve and Enjoy

5. 5Serve the pasta
   Once the chicken is done, gently stir the pasta and sauce to incorporate the melted cheese. Spoon the hot pasta onto plates or into bowls, making sure each serving gets plenty of chicken, sauce, and cheese. Serve immediately while bubbling hot.
   Look for The pasta is steaming, the cheese is stretchy, and the sauce is thick and rich.
   Tip For extra cheese pull, add a little more shredded provolone on top before serving.

The pasta is fully coated in a rich, creamy sauce with tender chicken pieces and stretchy melted cheese. The dish is steaming hot and ready to be served. Each spoonful holds rigatoni, chicken, and a mix of ricotta and provolone. The texture is creamy, saucy, and satisfying.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and extends the cooking time. Another is stirring the cheese into the sauce too early, which can make the sauce greasy.

Also, avoid using thin pasta like spaghetti, as it will become mushy. Stick to sturdy shapes like rigatoni or penne. Finally, do not skip checking the chicken temperature; it is essential for food safety.

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 thickened, and the cheese should be melted and lightly golden on top.

If the pasta is still too firm, continue cooking for 10 to 15 minutes and check again. Be careful not to overcook, as the pasta can become mushy if left too long.

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