I love this slow cooker Chicken Riggies and I make it whenever I can; it’s creamy, delicious, and simply made with chicken breast, rigatoni pasta, cream cheese, marinara sauce, and roasted red peppers.

To make Chicken Riggies in your slow cooker or crockpot, just layer the ingredients, set to high, and cook for about 3 to 4 hours until the chicken is tender and shreds easily.

So, give this a whirl and let me know how it turns out! Drop your thoughts in the comments below—can’t wait to hear if it’s a hit or a miss at your dinner table!

Jump to Recipe Print Recipe

Slow Cooker Chicken Riggies Ingredients

• 1 (16-ounce) package of rigatoni pasta
• 2 pounds of boneless, skinless chicken breast
• Salt and freshly ground black pepper to taste
• 1 onion, finely chopped
• 1 sweet bell pepper, thinly sliced
• 3 cloves of garlic, minced
• 1 tablespoon of Italian seasoning
• 2 dried bay leaves
• 1 teaspoon of paprika
• 3 roasted red peppers, drained and chopped
• 2 (14.5 ounces) cans of chopped tomatoes with Italian herbs
• 1 cup of marinara sauce, plus extra if needed
• 8 ounces of cream cheese, cubed
• Grated Parmesan cheese for topping
• Crushed red pepper flakes to add spice

How To Make Slow Cooker Chicken Riggies

1. Prepare the Pasta: Begin by cooking the rigatoni according to the package instructions until it reaches al dente, then drain and set it aside to avoid it becoming too soft during the slow cooking process.
2. Layer the Chicken: Place the chicken breasts at the bottom of the slow cooker, seasoning them generously with salt and pepper to enhance their flavor.
3. Add Vegetables and Seasonings: Scatter the chopped onion, sliced bell pepper, minced garlic, Italian seasoning, bay leaves, and paprika over the chicken, evenly distributing them.
4. Include Tomatoes and Roasted Peppers: Add the chopped tomatoes with their juices and the chopped roasted red peppers to the mix, creating a rich base for the sauce.
5. Dot with Cream Cheese: Spoon the cubed cream cheese over the chicken and vegetable mixture, spacing the cubes evenly to ensure they melt uniformly.
6. Cook the Mixture: Cover the slow cooker and set it to cook on high for 3 to 4 hours, or until the chicken is tender and easy to shred.
7. Shred and Combine: Once the chicken is cooked, remove it to shred with two forks, then discard the bay leaves and return the shredded chicken to the cooker; stir well to integrate the cream cheese into the sauce, adjusting with more marinara if the sauce is too thick.
8. Serve and Enjoy: Toss the creamy chicken mixture with the cooked pasta and serve hot, garnished with grated Parmesan cheese and crushed red pepper flakes to add a spicy kick.

Can I Use Fresh Tomatoes Instead of Canned?

Yes, you can use fresh tomatoes instead of canned tomatoes in this recipe. Choose ripe, juicy tomatoes, chop them finely, and cook them down a bit before adding to the slow cooker to mimic the concentrated flavor of canned tomatoes.

Recipe Tips

• Adjust Cooking Time for Chicken: To ensure the chicken is perfectly tender but not overcooked, check the chicken at the 3-hour mark. If it shreds easily, it’s ready; if not, cook for an additional hour.
• Enhance the Creaminess: For an even creamier texture, consider blending half the cooked sauce before adding the shredded chicken back into the slow cooker. This creates a smoother, more uniform sauce consistency.
• Prevent Pasta Sogginess: To avoid soggy pasta, always cook it al dente as it will continue to soften slightly when mixed with the hot chicken and sauce before serving.
• Layer Ingredients Strategically: Place harder-to-cook ingredients like onions and bell peppers at the bottom of the slow cooker, closer to the heat source, to ensure they cook thoroughly and impart more flavor.

Recipe Variations

• Swap the Protein: Replace the chicken breasts with boneless, skinless chicken thighs for a richer flavor and more tender meat; adjust cooking time as thighs may cook a bit quicker.
• Add a Smoky Flavor: Include a teaspoon of smoked paprika instead of regular paprika to introduce a subtle smoky flavor to the dish, enhancing the overall taste profile.
• Make it Vegetarian: Use plant-based chicken substitutes or large chunks of portobello mushrooms in place of chicken. These vegetarian options will absorb the flavors well and provide a hearty texture.

What To Serve With Chicken Riggies

When I serve Chicken Riggies, I love pairing it with Sweet Potato Wedges, a crisp Caesar salad, steamed broccoli, Orange Glazed Carrots, and roasted Brussels sprouts.

You can also consider adding a side of Rosemary Bread, stuffed mushrooms, or a simple cucumber salad for a refreshing touch.

How To Store Leftover Chicken Riggies

In The Fridge:

To store leftover Chicken Riggies in the fridge, place them in an airtight container and refrigerate. They will stay fresh and tasty for up to 3 to 4 days. Make sure the container is sealed well to maintain the flavors and prevent any fridge odors from affecting the pasta.

In The Freezer:

I generally don’t recommend freezing Chicken Riggies because the cream cheese in the sauce can separate and become grainy when thawed. If you decide to freeze them, the texture of the pasta and sauce might not be as creamy once reheated.

How To Reheat Leftover Chicken Riggies

To reheat your leftover Chicken Riggies, transfer them into a saucepan and add a splash of water or additional marinara sauce. Heat them over medium heat, stirring occasionally, until hot throughout.

Check out More Slow Cooker Recipes:

• Slow Cooker Pasta Primavera
• Slow Cooker Lasagna Using Dolmio
• Slow Cooker Pasta Carbonara