5-Ingredient Slow Cooker Chicken Cordon Bleu Bowtie Pasta
This simplified, deconstructed version of the classic French-inspired dish delivers all the familiar flavors of Chicken Cordon Bleu with minimal effort. Tender chicken breasts are layered with savory deli ham and melty Swiss cheese, then slow-cooked in a rich, creamy sauce. Once shredded and tossed with bowtie pasta, it becomes a comforting, family-style meal that tastes like it took hours to prepare—but comes together with just five ingredients!
Why You’ll Love This Recipe
Only 5 ingredients – simple, affordable, and easy to find
Slow cooker convenience – set it and forget it
Deconstructed classic – all the flavors you love, without the fuss
Crowd-pleaser – adults and kids alike will ask for seconds
Perfect for busy nights – minimal prep, maximum flavor
Ingredients
Serves 6–8
Ingredient Amount Notes
Boneless, skinless chicken breasts 2 lbs About 4 medium breasts
Deli ham, roughly chopped 8 oz Use your favorite variety
Swiss cheese, sliced or shredded 8 oz Sliced deli cheese works well
Condensed cream of chicken soup 2 cans (10.5 oz each) Do not add water
Bowtie pasta (farfalle) 12 oz Cooked just before serving
Step-by-Step Instructions
Step 1: Layer the Ingredients
Lightly grease a 5–6 quart slow cooker with cooking spray or butter.
Place the chicken breasts in an even layer on the bottom of the slow cooker. Sprinkle the chopped ham over the chicken, then layer the Swiss cheese on top.
Tip: This layering order helps the cheese melt smoothly into the sauce as it cooks, creating a rich, cohesive texture.
Step 2: Add the Sauce
Spread both cans of condensed cream of chicken soup evenly over the cheese layer.
Important: Do not add water or any other liquid! The chicken will release enough natural juices during cooking to create a perfectly creamy sauce.
Step 3: Cook
Cover and cook on:
LOW for 4–5 hours, or
HIGH for 2½–3 hours
How to Know It’s Done
The chicken should be tender and easily shredded with two forks. The cheese should be fully melted and incorporated into the sauce.
Step 4: Cook the Pasta
About 20 minutes before the chicken finishes cooking, bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente.
While the pasta cooks, use two forks to shred the chicken directly in the slow cooker. Stir everything together so the shredded chicken, melted cheese, and ham are fully combined in the creamy sauce.
Step 5: Combine and Finish
Drain the cooked pasta and add it to the slow cooker. Gently stir everything together until the pasta is fully coated in the creamy sauce.
Serve immediately while warm and bubbly!
Pro Tips for the Best Results
Don’t skip the layering: Placing the chicken on the bottom ensures it cooks in its own juices and absorbs all the flavor from the ham and cheese above.
No water, no milk: The condensed soup is concentrated for a reason—it will thin out perfectly as the chicken releases moisture during cooking.
Shred, don’t chop: Shredding the chicken allows it to soak up the creamy sauce and distribute evenly throughout the pasta.
Cook pasta al dente: Slightly undercook the pasta since it will continue to absorb some liquid when mixed with the sauce.
Adjust consistency: If the sauce seems too thick after adding the pasta, stir in a splash of milk or chicken broth until it reaches your desired consistency.
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