Slow Cooker Chicken Alfredo Baked Ziti Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. You'll need a 6-quart slow cooker, a large pot for boiling pasta, and a colander. If using fresh broccoli, wash and cut it into bite-sized florets.

Measure out the garlic seasoning and have the alfredo sauce ready. Cook the ziti ahead of time if you want to shorten the final assembly, but remember to store it separately in the refrigerator.

Instructions

Layer and Slow Cook

1. 1Layer Ingredients in Slow Cooker
   Place the chicken breasts in the bottom of the slow cooker in a single layer. Scatter the broccoli florets over the chicken. Sprinkle the garlic seasoning evenly over the top. Pour the alfredo sauce over everything, making sure the chicken and broccoli are coated as much as possible.
   Look for The sauce should cover most of the chicken and broccoli, but it's okay if some pieces peek through.
   Tip Use a spatula to spread the sauce gently if needed, but avoid stirring too much.
2. 2Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The broccoli should be tender but still bright green.
   Look for After 4 hours, check the chicken with an instant-read thermometer; it should read 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid during cooking to keep the heat steady.

After layering the chicken, broccoli, seasoning, and sauce, the slow cooker should look colorful, with the sauce pooling around the ingredients.

As it cooks, the aroma of garlic and alfredo will fill the kitchen. The chicken should be opaque and cooked through after 4 to 5 hours, and the broccoli should be fork-tender but still vibrant.

Cook Pasta and Shred Chicken

3. 3Cook the Ziti
   While the chicken cooks, bring a large pot of salted water to a boil. Add the ziti and cook according to package directions until al dente. Drain the pasta and set aside. Do not rinse.
   Look for The pasta should be tender but still firm to the bite.
   Tip Cooking the pasta slightly under al dente helps it hold up when mixed with the sauce.
4. 4Shred the Chicken
   Once the chicken is cooked, remove it from the slow cooker to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir gently to combine with the sauce and broccoli.
   Look for The chicken should shred easily and be juicy, not dry.
   Tip Shredding while the chicken is still warm makes it easier.

The ziti should be al dente, firm to the bite but cooked through. The chicken, once removed, should be tender enough to shred easily with forks. The sauce in the slow cooker should be creamy and slightly thickened. Combine the shredded chicken back into the pot, and you're ready to add the pasta.

Combine and Serve

5. 5Combine Pasta and Sauce
   Add the cooked ziti to the slow cooker. Stir everything together until the pasta is well coated with the creamy alfredo sauce and the chicken and broccoli are evenly distributed.
   Look for The pasta should be glossy with sauce and the mixture should look creamy.
   Tip If the sauce seems too thick, add a splash of reserved pasta water or chicken broth.
6. 6Warm Through and Serve
   Cover the slow cooker and let the mixture warm through for about 10 minutes on low, or until everything is hot. Serve immediately, garnished with extra garlic seasoning or grated Parmesan if desired.
   Look for The dish should be steaming hot and the sauce bubbling gently at the edges.
   Tip Serve straight from the slow cooker to keep it warm for the whole meal.

After stirring in the ziti, the mixture should be uniformly coated with a creamy, glossy sauce. The chicken and broccoli should be evenly distributed throughout the pasta. The dish should be steaming hot, with the sauce bubbling gently at the edges. Serve immediately for the best texture and flavor.

Common mistakes

One common mistake is lifting the lid too often, which lets out heat and extends cooking time. Another is overcooking the broccoli, which turns it mushy and dull in color.

Also, avoid adding the pasta too early; it can become soggy if it sits in the sauce for too long. Finally, be sure to cook the chicken to the safe temperature of 165°F (74°C) to ensure it's fully cooked.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender but still bright green. The sauce should be creamy and slightly thickened, coating the pasta evenly.

If the sauce seems too thin, let it cook uncovered for a few minutes to reduce. Taste and adjust seasoning with salt and pepper before serving.

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