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Slow Cooker Five Cheese Chicken Bacon Pasta

Slow Cooker Five Cheese Chicken Bacon Pasta

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