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Slow Cooker Five Cheese Chicken Bacon Pasta

Slow Cooker Five Cheese Chicken Bacon Pasta

Slow Cooker Five Cheese Chicken Bacon Pasta will be one of your new family favorite recipes! This cheesy and creamy pasta is bursting with flavor and so simple and easy to make.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8 servings
Calories 560kcal


  • 1 pound boneless skinless chicken breasts (diced into bite sized pieces)
  • 8 oz sliced baby Portobello mushrooms
  • ¼ cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 3 cups chicken broth
  • 12 oz shredded cheese (I used sharp cheddar, colby, mild cheddar and monterey jack)
  • ½ cup crumbled gorgonzola cheese
  • ½ cup heavy cream
  • 4 slices cooked bacon crumbled
  • 12 oz bowtie pasta noodles
  • ½ cup breadcrumbs
  • 2 tablespoons melted butter


  • Add chicken, mushrooms, flour and seasonings to slow cooker and toss well to coat with flour as evenly as possible
  • Slowly stir in broth and keep stirring until smooth
  • Cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked
  • Return slow cooker to high heat and stir in cheeses, bacon and cream until cheese is melted
  • Add pasta noodles and cover, stirring occasionally until noodles are fully cooked and tender (30-45 minutes)
  • An optional but recommended additional step - Spray 9x13 casserole dish with nonstick spray
  • Preheat oven to 425 degrees
  • Add cooked pasta to dish and top with breadcrumbs and butter
  • Cook in oven until top is crispy and lightly browned, about 8-10 minutes


I cooked this on high for 3 ½ hours and then for another 45 minutes after adding pasta. I baked in oven for 8 minutes to get crispy topping.


Calories: 560kcal | Carbohydrates: 43g | Protein: 34g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 761mg | Potassium: 584mg | Fiber: 2g | Sugar: 2g | Vitamin A: 665IU | Vitamin C: 0.7mg | Calcium: 289mg | Iron: 1.8mg