Drizzle this 1 mixture over raw chicken thighs into a slow cooker for a comforting treat that keeps you coming back
This Slow Cooker Creamy Sun-Dried Tomato Chicken Bowtie is an sophisticated “all-in-one” meal that uses the low, steady heat of the crock to transform dry bowtie pasta and chicken thighs into a restaurant-quality dish. By nesting the chicken over the dry pasta and bathing it in a cream cheese and broth mixture, you allow the noodles to absorb the savory chicken drippings while they hydrate. The oil-packed sun-dried tomatoes and garlic provide a concentrated, Mediterranean flavor profile that cuts through the richness of the cream sauce, resulting in a velvety, tangy, and deeply aromatic pasta dinner.
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Slow Cooker Creamy Sun-Dried Tomato Chicken Bowtie
Ingredients:
| Ingredient | Quantity |
| Chicken thighs (boneless, skinless) | 1 lb |
| Bowtie pasta (dry) | 8 oz |
| Chicken broth (low-sodium) | 1 cup |
| Cream cheese (softened, cubed) | 8 oz |
| Sun-dried tomatoes (chopped) | 1/2 cup |
| Garlic (minced) | 3 cloves |
| Italian herb blend | 2 tsp |
| Kosher salt / Black pepper | 1 tsp / 1/2 tsp |
| Red pepper flakes (optional) | 1/2 tsp |
Step-by-Step Directions:
Step 1: The Pasta-Chicken Foundation: Lightly grease your slow cooker. Spread the dry bowtie pasta in an even layer on the bottom and place the raw chicken thighs in a single layer directly on top of the noodles.
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Tip: Layering the chicken on top of the dry pasta is a vital mechanical step. As the chicken cooks, it releases natural juices (“liquid gold”) that drip down onto the dry pasta. This ensures the noodles are seasoned from the inside out and prevents them from sticking to the bottom of the crock.
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Step 2: The Creamy Infusion: Whisk together the broth, cream cheese cubes, sun-dried tomatoes, garlic, herbs, and seasonings. The mixture will be lumpy, which is expected. Pour this evenly over the chicken and pasta.
Step 3: The Controlled Hydration: Cover and cook on LOW for 3 1/2 / 4 1/2 hours.
The Visual Cue: The dish is ready when the chicken is fork-tender and the pasta has reached an “al dente” texture. Avoid lifting the lid early, as the trapped steam is necessary to soften the dry pasta.
Step 4: The Shred & Emulsify: Use two forks to break the chicken into bite-sized pieces. Stir everything thoroughly to fully incorporate the melted cream cheese into the broth.
Tip: This final stir is an “emulsification” necessity. The agitation combines the rendered chicken fat, the softened cream cheese, and the pasta starches into a unified, silky sauce that clings to the bowtie “wings.”
Step 5: The Consistency Adjustment: If the sauce appears too thick, stir in a splash of warm broth until it reaches a glossy, velvety consistency. Serve hot.
