Add the meat to the pot along with four simple ingredients, and you’ll end up with a rich, creamy, savory dish that’s so good it’ll be requested again and again.
This 5-Ingredient Slow Cooker Chicken Cordon Bleu Bowtie Pasta offers a refined, deconstructed take on the classic French-inspired favorite. By layering chicken breasts with deli ham and Swiss cheese, then covering everything in condensed cream of chicken soup, you create a rich, velvety cooking base. As it slow cooks, the Swiss cheese melts into the sauce, adding a subtle nuttiness, while the ham brings a gentle smoky flavor to the chicken. Once shredded and combined with bowtie pasta, the result is a comforting, family-style dish with all the elegance of traditional Cordon Bleu.
5-Ingredient Slow Cooker Chicken Cordon Bleu Bowtie Pasta
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 8 oz deli ham, roughly chopped
- 8 oz Swiss cheese, sliced
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 12 oz bowtie pasta (farfalle)
Step-by-Step Directions
Step 1: Layer the Ingredients
Lightly grease a 5–6 quart slow cooker. Arrange the chicken breasts in a single layer on the bottom. Add the chopped ham over the chicken, then place the Swiss cheese slices on top.
Tip: This layering method helps the cheese melt into the sauce as it cooks, creating a smooth, cohesive texture instead of sticking to the bottom.
Step 2: Add the Sauce
Spread the condensed soup evenly over the cheese. Do not add water—the chicken will release enough moisture during cooking to create a perfectly creamy consistency.
Step 3: Cook Low and Slow
Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours.
How to tell it’s ready: The chicken should be fully cooked and easy to shred with a fork.
Step 4: Prepare the Pasta
About 20 minutes before the chicken is done, cook the bowtie pasta until al dente. While the pasta cooks, shred the chicken directly in the slow cooker and mix it with the melted cheese and ham.
Step 5: Combine and Finish
Add the drained pasta to the slow cooker and gently fold everything together until the pasta is evenly coated in the creamy sauce.
Tip: The starch from freshly cooked pasta helps the sauce cling better, giving you a thicker, more cohesive dish.
