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

Before you start

Before you start, make sure you have a 6-quart slow cooker. Cube the chicken breast tenderloins into bite-sized pieces, about 1 inch each. Measure out the marinara sauce and Italian herb seasoning.

Shred the fontina cheese if you bought a block. Have the Boursin wheel ready to place in the slow cooker. There is no need to pre-cook the pasta or brown the chicken; everything goes in raw and cooks together.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Spread the ziti pasta over the chicken. Pour the marinara sauce over the pasta and chicken, then sprinkle with the Italian herb seasoning. Stir gently to coat everything with sauce.
   Look for The chicken and pasta are evenly coated with marinara.
   Tip Use a spatula to fold the pasta into the sauce without breaking the chicken.
2. 2Add the Cheeses
   Place the wheel of garlic and fine herbs Boursin cheese in the center of the slow cooker. Scatter the shredded fontina cheese evenly over the top.
   Look for The Boursin wheel sits in the middle, surrounded by fontina.
   Tip Do not stir after adding the cheeses; they will melt and create a creamy sauce.

At the end of this phase, you have a neat layer of chicken and ziti coated in marinara, with the Boursin wheel sitting in the center and fontina scattered on top.

The ingredients are colorful and fresh, and the kitchen smells of herbs and tomato. Give everything a gentle stir to coat the pasta and chicken with sauce, but leave the cheeses on top for now.

Slow Cook and Melt

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 the first 3 hours to keep the heat inside.
   Look for The sauce is bubbling gently and the cheese has melted into a creamy sauce.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low gives the pasta time to absorb the sauce without turning mushy.
4. 4Stir and Check Temperature
   After 4 hours, stir the mixture well to combine the melted Boursin and fontina into the sauce. Check that the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
   Look for The sauce is creamy and the chicken is fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use an instant-read thermometer to verify the chicken temperature.

After 4 hours on low, the sauce is bubbling gently, and the cheese has melted into a creamy, golden layer. The chicken is cooked through and tender, and the pasta is al dente. The aroma is rich and savory, with garlic and herbs coming through. Stir the mixture to combine the melted cheese into the sauce, and check the chicken temperature.

Serve and Enjoy

5. 5Serve
   Spoon the hot ziti and chicken onto plates or bowls. Serve immediately, with extra cheese or fresh herbs if desired.
   Look for The pasta is coated in a creamy, cheesy sauce with juicy chicken pieces.
   Tip For a crispy top, place the slow cooker insert under the broiler for 2-3 minutes (if oven-safe).

The final dish is a creamy, cheesy pasta bake with juicy chicken pieces and a glossy, herb-flecked sauce. The cheese stretches as you scoop it out, and the steam rises with a comforting aroma. Serve immediately, and enjoy the satisfaction of a homemade dinner that came together with minimal effort.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is overcooking the pasta, which can make it mushy; check it at the 3.5-hour mark if your slow cooker runs hot.

Also, be sure to stir the mixture well after cooking to distribute the melted cheese evenly. If the sauce seems too thin, let it sit uncovered for 10 minutes to thicken, or stir in a tablespoon of cornstarch mixed with water.

How to tell it’s done

The dish is done when the chicken is cooked through and has reached an internal temperature of 165°F (74°C), and the pasta is tender but not mushy. The sauce will be bubbling, and the cheese will be fully melted and creamy.

If you stir the mixture, the Boursin should be completely incorporated, leaving a smooth, creamy sauce. The ziti should be al dente, with a slight bite, and the chicken should be juicy and easy to shred with a fork.

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