Here’s a simple and delicious slow cooker chicken rigatoni recipe that’s perfect for an easy weeknight meal. It’s creamy, comforting, and hands-off!
Ingredients (Serves 4–6)
- 1.5 lbs (≈680 g) boneless, skinless chicken breasts or thighs
- 1 jar (24 oz / 680 g) marinara sauce
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
- 3 cups chicken broth
- 12 oz (≈340 g) rigatoni pasta (uncooked)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, chopped, for garnish
Instructions
- Prep the Chicken:
Place the chicken breasts or thighs at the bottom of the slow cooker. Season with salt, pepper, basil, oregano, and red pepper flakes. - Add Aromatics:
Add the diced onion and minced garlic over the chicken. - Add Sauce & Broth:
Pour the marinara sauce and chicken broth over the top. Stir gently to combine. - Cook the Chicken:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender. - Shred Chicken:
Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to mix with the sauce. - Cook the Pasta:
About 30–40 minutes before serving, stir in the uncooked rigatoni. Make sure the pasta is submerged in the sauce. Cover and cook on low until the pasta is tender. - Add Cheese:
Stir in the mozzarella and Parmesan cheese until melted and creamy. - Serve:
Garnish with fresh basil or parsley. Serve hot with a side salad or garlic bread.
💡 Tips:
- For extra creaminess, add ½ cup heavy cream when stirring in the cheese.
- If your slow cooker is small, you can cook the pasta separately and mix it in at the end.
- Frozen chicken works too; just increase cooking time slightly.
If you want, I can also give you a one-pot version that skips shredding the chicken—perfect for even lazier nights. Do you want me to do that?
