Chicken Cordon Bleu Bowtie Pasta In Slow Cooker

Chicken Cordon Bleu Bowtie Pasta In Slow Cooker. Add the 4 other ingredients to the pot containing the meat. You have a savory, creamy, most delicious meal that your husband will beg to have every week.

Ingredients

2 lbs of boneless, skinless chicken breasts
8 ounces deli ham (not honey-sweet), sliced and cut or torn roughly in 8 ounces
8 ounces sliced Swiss cheese
10.5 ounces condensed cream of chicken soup (2 cans)
12 oz. bowtie (farfalle) pasta, uncooked

Chicken Cordon Bleu Bowtie Pasta: Instructions

Spray the inside of a 5 to 6 quart slow cooker with a non-stick spray or a thin layer of oil to assist in the cleaning up process.
Place the chicken breasts in one layer on the bottom of the slow cooker. It is okay if they touch a little; do not stack them.
Sprinkle the chicken breasts with the ham layer. The ham can be ripped or chopped roughly so as to spread out on the chicken.
Arrange the slices of Swiss cheese on top of the ham, slightly overlapping, so the chicken and ham are largely concealed.
Pour over the cheese the condensed cream of chicken soup and spread with the back of a spoon until the top is covered in a smooth layer. Add no water, for a thick and creamy sauce.
Place the lid on the slow cooker and cook on LOW for 4-5 hours or HIGH for 2.5-3 hours until the chicken is very tender and can be shredded with a fork.
About 20 minutes before serving, boil a large pot of salted water on the stovetop and cook the bowtie pasta until just al dente. Drain well.
As the pasta cooks, shred the chicken in the slow cooker with 2 forks and combine it with the ham, melted Swiss, and creamy sauce until fully mixed.
Add the creamy chicken mixture on top of the hot, drained bowtie pasta. Gently fold until the pasta is thoroughly coated and the sauce is evenly distributed.
Adjust seasoning with salt and freshly ground black pepper if desired, and serve immediately.

Variations & Tips

Add a teaspoon of Dijon mustard or a splash of dry white wine to the cream of chicken soup for extra flavor.
For a lighter texture, replace one can of cream of chicken soup with cream of mushroom or reduced-sodium soup.
Combine chicken breasts and thighs for additional protein and texture.
Try Gruyere or a Swiss-provolone mix for a nuttier flavor.
Optional baked finish: transfer to a casserole dish, sprinkle with buttered breadcrumbs and extra Swiss, and broil until golden and bubbly.
Add vegetables like peas or steamed broccoli for more color and nutrition.
For make-ahead: assemble the chicken, ham, cheese, and soup mixture in the slow cooker, refrigerate, and add freshly cooked pasta just before serving.