Provolone Garlic Chicken Baked Ziti Crockpot Recipe Step-by-step instructions

Before you start

Before starting, ensure the slow cooker is clean and dry. Measure out all ingredients and have them ready. If using chicken breast tenderloins, they can be left whole or cut into smaller pieces if desired.

No pre-cooking or browning is required, but you can pat the chicken dry with paper towels for better browning. Set out a large spoon for stirring and serving.

Instructions

Layer Everything

1. 1Layer the Ingredients
   Place the chicken breast tenderloins in the bottom of a 7-quart slow cooker in an even layer. Add the ziti pasta on top of the chicken. Pour the marinara sauce over the pasta, then sprinkle with the Italian herb seasoning. Stir gently to coat the pasta and chicken with the sauce.
   Look for The chicken and pasta are evenly coated with the marinara sauce.
   Tip Use a spatula to gently fold the sauce through without breaking the chicken.
2. 2Add the Cheeses
   Drop spoonfuls of the ricotta cheese over the top of the mixture. Sprinkle the shredded provolone cheese evenly over the ricotta. Do not stir after adding the cheeses.
   Look for The top is covered with dollops of ricotta and a blanket of provolone.
   Tip Leaving the cheeses on top creates a creamy, melty layer as they cook.

After layering, the slow cooker should be filled with raw chicken, ziti, and marinara, topped with dollops of ricotta and a sprinkle of provolone. The ingredients should be evenly distributed, and the sauce should cover most of the pasta. The cheeses should be on top, not stirred in.

Slow Cook Until Tender

3. 3Slow Cook
   Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is cooked through and the pasta is tender. Do not lift the lid during cooking, as this releases heat and slows the cooking.
   Look for The sauce is bubbling and the cheese is melted and golden in spots.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the pasta still seems firm after 4 hours, continue cooking in 15-minute increments.

After 4 hours on low, the sauce should be bubbling gently, and the cheese will be melted and golden in spots. The kitchen will smell of garlic and herbs.

The chicken should be cooked through, and the pasta should be tender when tested with a fork. The mixture will look creamy and cohesive.

Stir and Serve

4. 4Serve
   Once the chicken is cooked through and the pasta is tender, stir the mixture gently to combine the cheeses into the sauce. Serve hot, spooning onto plates or bowls.
   Look for The sauce is creamy and the chicken is tender enough to shred with a fork.
   Tip For a browner top, place the slow cooker insert under the broiler for 2-3 minutes if it is broiler-safe.

After stirring, the sauce should be creamy and well-combined, with ribbons of ricotta and provolone throughout. The chicken should be tender and easily shredded. The pasta should be coated in the sauce, and the whole dish should look inviting and ready to serve.

Common mistakes

A common mistake is lifting the lid too often to check on the food. Each time you lift the lid, heat escapes and extends the cooking time. Trust the process and resist the urge to peek.

Another mistake is using too much liquid, which can result in a soupy dish. Stick to the recommended amount of sauce, and remember that the pasta will absorb some liquid as it cooks.

How to tell it’s done

The dish is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The pasta should be tender but not mushy, and the sauce should be bubbling around the edges.

The cheese should be completely melted and lightly browned in spots. If the pasta is still firm, continue cooking in 15-minute increments until tender.

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