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

Before you start

Before starting, make sure the slow cooker insert is clean and dry. Measure all ingredients and have them ready. The chicken tenderloins can be used straight from the fridge; there is no need to bring them to room temperature. The rigatoni should be measured dry, not cooked.

The sauce can be poured straight from the jar. Grate the Parmigiano-Reggiano fresh if possible. Have the cheese blend measured and ready. No other prep is needed. This recipe is truly dump-and-go, so the only advance work is gathering the ingredients and reading the steps once.

Instructions

Layer and Cover

1. 1Layer the Ingredients
   Place the chicken breast tenderloins in the bottom of a 7-quart slow cooker in an even layer. Add the rigatoni pasta on top of the chicken. Pour the roasted garlic tomato basil sauce over the pasta and chicken, making sure the pasta is mostly submerged. Sprinkle the shredded Italian four-cheese blend and the grated Parmigiano-Reggiano over the top.
   Look for The slow cooker should be about two-thirds full, with the sauce covering the pasta and the cheese piled on top.
   Tip Do not stir the ingredients after adding the cheese. The layers help the pasta cook evenly and the cheese form a golden crust.
2. 2Cover and Cook on Low
   Cover the slow cooker with its lid. Cook on low heat 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 and steam inside.
   Look for The sauce should be bubbling gently around the edges, and the cheese should be melted and lightly browned.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the slow cooker runs hot, check at 3 1/2 hours to avoid overcooking the pasta.

At the end of this phase, the slow cooker contains distinct layers: chicken at the bottom, pasta in the middle, sauce covering everything, and a thick blanket of cheese on top. The sauce should be evenly distributed, and the cheese should be piled high. The slow cooker should be about two-thirds full. The ingredients are raw and ready to cook. There is nothing to check except that the lid fits securely and the slow cooker is set to low.

Slow-Cook and Check

3. 3Check the Chicken
   After 4 hours, carefully remove the lid. Use a meat thermometer to check the thickest part of a chicken tenderloin. It should read at least 165°F (74°C). If not, cover and cook for 15 to 30 minutes more, then check again.
   Look for The chicken should be fork-tender and no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is done but the pasta is still firm, cook for 10 more minutes and check again.
4. 4Stir Gently
   Once the chicken is cooked through, stir the mixture gently to combine the pasta, sauce, and melted cheese. Be careful not to break up the chicken too much; it should remain in tender, bite-sized pieces.
   Look for The sauce should coat the pasta and chicken evenly, with strands of melted cheese stretching from the spoon.
   Tip Use a wooden spoon or silicone spatula to avoid scratching the slow cooker insert.

After 4 hours, the slow cooker is bubbling gently. The cheese has melted and started to brown around the edges. The sauce is simmering, and the aroma of garlic and tomato fills the kitchen. The chicken is cooked through, reaching 165°F (74°C).

The pasta is tender but not mushy. The mixture looks cohesive, with the sauce coating the pasta and the cheese pulling into strands. This is the point to stir gently and adjust seasoning if needed.

Scoop and Serve

5. 5Scoop and Serve
   Using a large serving spoon, scoop the hot pasta and chicken onto a white dinner plate. Make sure to get a generous amount of sauce and cheese with each scoop. Serve immediately while hot and bubbling.
   Look for The pasta should be steaming, with cheese stretching as it is lifted from the slow cooker.
   Tip For a prettier presentation, spoon a little extra sauce over the top before serving.

The final dish is a bubbling, golden-topped pasta bake. When scooped, the cheese stretches and the steam rises. The chicken is fork-tender, the pasta is al dente, and the sauce is rich and clinging. The plate is filled with a hearty, satisfying portion. The cheese should be melted and slightly browned, not greasy. The pasta should hold its shape and not be sticky. The dish is ready to serve immediately.

Common mistakes

One common mistake is lifting the lid too often. Each time the lid is removed, heat escapes and slows the cooking. Resist the urge to peek for the first 3 hours. Another mistake is using a slow cooker that is too small, which can cause the ingredients to overflow or cook unevenly.

Stick to a 7-quart model or reduce the amounts. Overcooking the pasta is also possible; check at the 4-hour mark and stop as soon as the pasta is tender. Finally, do not stir the ingredients before cooking, as this can break up the chicken and make the pasta cook unevenly.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) in the thickest part. The pasta should be tender but still have a slight bite, not mushy. The sauce should be bubbling around the edges, and the cheese should be melted and lightly golden.

If the pasta is still firm, cook for 10 to 15 minutes more and check again. If the sauce seems too thin, leave the lid off for the last 15 minutes to let it reduce slightly. The final texture should be saucy but not soupy, with the cheese coating the pasta and chicken.

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