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
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2 lbs of boneless, skinless chicken breasts
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8 ounces deli ham (not honey-sweet), sliced and cut or torn roughly in 8 ounces
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8 ounces sliced Swiss cheese
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10.5 ounces condensed cream of chicken soup (2 cans)
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12 oz. bowtie (farfalle) pasta, uncooked
Chicken Cordon Bleu Bowtie Pasta: Instructions
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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.
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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.
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Sprinkle the chicken breasts with the ham layer. The ham can be ripped or chopped roughly so as to spread out on the chicken.
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Arrange the slices of Swiss cheese on top of the ham, slightly overlapping, so the chicken and ham are largely concealed.
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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.
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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.
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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.
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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.
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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.
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Adjust seasoning with salt and freshly ground black pepper if desired, and serve immediately.
Variations & Tips
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Add a teaspoon of Dijon mustard or a splash of dry white wine to the cream of chicken soup for extra flavor.
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For a lighter texture, replace one can of cream of chicken soup with cream of mushroom or reduced-sodium soup.
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Combine chicken breasts and thighs for additional protein and texture.
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Try Gruyere or a Swiss-provolone mix for a nuttier flavor.
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Optional baked finish: transfer to a casserole dish, sprinkle with buttered breadcrumbs and extra Swiss, and broil until golden and bubbly.
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Add vegetables like peas or steamed broccoli for more color and nutrition.
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For make-ahead: assemble the chicken, ham, cheese, and soup mixture in the slow cooker, refrigerate, and add freshly cooked pasta just before serving.
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