Slow Cooker Mozzarella Garlic Chicken Bolognese Rigatoni Step-by-step instructions

Before you start

Before starting, cube the chicken into bite-sized pieces and measure out the pasta and sauce. If using a block of cream cheese, let it soften at room temperature for easier melting.

Shred the mozzarella if buying a block. Have all ingredients ready to assemble. No need to pre-cook anything—the slow cooker does all the work.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Spread the rigatoni evenly over the chicken. Pour the roasted garlic tomato basil sauce over the pasta and chicken, making sure the liquid covers most of the dry ingredients. Stir gently to combine slightly.
   Look for The chicken and pasta should be evenly coated with sauce.
   Tip Using a spatula to press down on the pasta helps ensure it's submerged in the sauce.
2. 2Add the Cream Cheese and Mozzarella
   Place the block of cream cheese in the center of the slow cooker. Sprinkle the shredded mozzarella evenly over the top. Do not stir—the cheese will melt and blend during cooking.
   Look for The cream cheese sits whole on top, surrounded by mozzarella.
   Tip If the cream cheese is cold, let it sit at room temperature for 15 minutes before adding.

Once all ingredients are in the slow cooker, the chicken and pasta should be coated with sauce, with the cream cheese and mozzarella sitting on top.

The mixture should look colorful and saucy. Before covering, ensure the pasta is mostly submerged in the sauce to cook evenly.

Slow Cook and Blend

3. 3Cook on Low
   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 should be bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the pasta looks dry after 3 hours, add 1/4 cup of water or chicken broth.
4. 4Stir and Finish Cooking
   After 4 hours, stir the mixture well to combine the melted cream cheese and mozzarella into the sauce. Continue cooking on low for an additional 30 minutes, or until the sauce is thick and creamy and the pasta is al dente.
   Look for The sauce should be creamy and coat the pasta.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Taste a piece of pasta to check for doneness—it should be tender but still have a slight bite.

After 4 hours, the sauce should be bubbling, the chicken cooked through, and the pasta tender. The cream cheese and mozzarella should be melted and easily stirred into the sauce. The kitchen will smell garlicky and cheesy. Stir until creamy and uniform.

Serve and Enjoy

5. 5Serve Hot
   Spoon the bubbling pasta and chicken into bowls or onto plates. Serve immediately, garnished with extra mozzarella or fresh herbs if desired.
   Look for The cheese should stretch as you scoop.
   Tip For an extra golden top, place the slow cooker insert under the broiler for 2 minutes, if oven-safe.

The final dish should be thick, creamy, and steaming. The cheese should stretch as you scoop, and the chicken should be fork-tender. Serve immediately for the best texture. Leftovers can be stored and reheated.

Common mistakes

Avoid lifting the lid during the first 3 hours, as this releases heat and extends cooking time. Don't use too much pasta—it needs enough liquid to cook properly.

If the sauce seems too thick, add a splash of water or broth. Be careful not to overcook the pasta; check at the 3.5-hour mark. If the cheese clumps, stir thoroughly to incorporate.

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). The pasta should be tender but still have a slight bite (al dente).

The sauce should be thick, creamy, and bubbling. If the sauce seems thin, cook uncovered for an additional 15-20 minutes to reduce. Taste and adjust seasoning with salt and pepper if needed.

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