Slow Cooker Creamy Mustard Chicken Penne Step-by-step instructions

Before you start

Before starting, ensure that all ingredients are measured and ready. Slice the onion into thin, uniform strips to ensure they soften at the same rate as the chicken.

Check that your slow cooker is positioned on a flat, heat-resistant surface with adequate space around the exterior for ventilation. Having your ingredients prepared in advance allows for a smooth assembly process, ensuring the slow cooker can begin heating immediately once the lid is closed.

Instructions

Initial Assembly

1. 1Assemble the base
   Place the raw chicken strips into the bottom of the slow cooker. Scatter the sliced onions evenly over the chicken. Crumble the chicken bouillon cube over the top of the onions, then add the spoonful of wholegrain mustard.
   Look for Ensure the ingredients are layered evenly for consistent cooking throughout the slow cooker.
   Tip Adding the bouillon directly over the onions helps distribute the seasoning as it dissolves.

The chicken strips should be laid out in a single layer at the bottom of the cooker. The onions, bouillon, and mustard are then placed on top. The slow cooker should be set to the low setting to begin the gentle cooking process, which will slowly release the moisture from the chicken and onions.

Slow Cooking

2. 2Slow cook the chicken
   Cover the slow cooker and cook on low for 4 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C) to be considered fully cooked.
   Look for The chicken should be tender and opaque throughout when pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during the first few hours to maintain a steady internal temperature.

During this phase, the chicken will release its natural juices, which combine with the mustard and bouillon to create a fragrant, savory liquid.

The chicken should become tender and pale throughout. Ensure the lid remains closed to maintain the necessary heat and moisture levels for optimal cooking results.

Pasta Integration

3. 3Add pasta and finish
   Stir in the dry penne and heavy cream. Continue to cook for an additional 20 minutes until the pasta is al dente and the sauce has thickened into a glossy coating.
   Look for The pasta should be tender but firm to the bite, and the sauce should cling to the noodles.
   Tip If the sauce appears too thick, add a small splash of water or broth to reach your desired consistency.

Once the pasta is added, the mixture will begin to transform. The sauce will thicken as the pasta releases starch, and the heavy cream will create a rich, velvety consistency. The final dish should smell savory and slightly tangy, with the pasta perfectly cooked and the chicken integrated throughout.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking and excess liquid. Ensure the chicken strips are spread out rather than clumped together.

Another error is adding the cream too early; the cream should only be added during the final stage with the pasta to prevent it from separating or curdling due to extended exposure to high heat over several hours.

How to tell it’s done

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).

The sauce should be glossy and thick enough to coat the back of a spoon, and the pasta should be cooked to an al dente texture, meaning it is tender but retains a slight firmness when bitten. If the pasta is still too firm, continue cooking in five-minute increments.

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