Slow Cooker Mozzarella Garlic Chicken Baked Ziti Step-by-step instructions

Before you start

Before starting, measure out the chicken, pasta, marinara, and seasonings. Cut the cream cheese into a few chunks if desired, and have the shredded mozzarella ready. No need to pre-cook the pasta or brown the chicken; everything goes into the slow cooker raw.

Make sure the slow cooker is clean and dry. Set out a serving spoon and plates for serving. The slow cooker will do the rest of the work, so there is no need to preheat the oven or boil water.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the chicken breast tenderloins in the bottom of a 6-quart slow cooker in an even layer. Add the ziti pasta on top of the chicken. Pour the marinara sauce over the pasta and chicken, then sprinkle with the Italian herb seasoning. Stir gently to coat everything with the sauce.
   Look for The chicken and pasta are evenly coated with sauce.
   Tip Use a spatula to gently toss so the pasta is submerged as much as possible.
2. 2Add the Cheeses
   Place the block of cream cheese in the center of the slow cooker. Sprinkle the shredded mozzarella evenly over the top. Do not stir; leave the cream cheese and mozzarella on top as the slow cooker heats.
   Look for The cream cheese sits whole in the middle, and the mozzarella covers the surface.
   Tip Cut the cream cheese into a few chunks if a whole block seems too large.

The chicken and pasta are coated in red sauce, with the cream cheese block sitting in the center and a blanket of shredded mozzarella on top. The slow cooker looks colorful and inviting.

The ingredients are raw but well distributed. Before moving on, ensure the chicken is in a single layer and the pasta is mostly submerged in the sauce.

Slow Cook and Blend

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 steady.
   Look for The sauce is bubbling gently around the edges, and the cheese has melted.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the pasta seems too al dente after 4 hours, stir and cook for 15 more minutes.
4. 4Stir and Finish
   After 4 hours, stir the mixture well to combine the melted cream cheese and mozzarella into the sauce. The chicken should be fork-tender and easily shredded. Check that the chicken reaches 165°F (74°C) with an instant-read thermometer.
   Look for The sauce is creamy and pinkish from the melted cream cheese, and the chicken is tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce seems too thick, stir in a splash of hot water or extra marinara.

After 4 hours, the sauce is bubbling around the edges, and the cheese has melted into a creamy layer. The aroma is rich with marinara and herbs. The chicken is tender and shreds easily. The cream cheese has softened and can be stirred in. The pasta is cooked through. The mixture looks saucy and cohesive, with no dry pockets.

Serve and Enjoy

5. 5Serve
   Spoon the hot chicken baked ziti onto a white dinner plate. Serve immediately, scooping up plenty of melted cheese with each portion.
   Look for The cheese stretches as it is lifted from the slow cooker.
   Tip Let the dish rest for a minute before serving so the sauce settles.

The baked ziti is spooned onto plates, with strings of melted mozzarella stretching from the spoon. The sauce is creamy and pinkish, and the chicken pieces are visible throughout. The dish is steaming hot and ready to eat. The texture is saucy and indulgent, with tender chicken and perfectly cooked pasta.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and slows cooking. Another is using too little sauce, which can leave the pasta undercooked. Make sure the marinara covers the pasta as much as possible.

Also, do not stir the cream cheese in too early; it melts better when left on top. Finally, avoid overcooking, which can make the pasta mushy. Check at the 4-hour mark and adjust if needed.

How to tell it’s done

The dish is done when the chicken is cooked through and reaches 165°F (74°C) on an instant-read thermometer. The pasta should be tender but not mushy, and the sauce should be bubbly and slightly thickened.

The cheese should be fully melted and the cream cheese incorporated into the sauce. If the pasta is still too firm, cook for an additional 15 minutes and check again. The slow cooker may vary, so use the thermometer as your guide.

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