Ingredients
2 pounds boneless, skinless chicken breasts
8 ounces sliced deli ham (not honey-sweet, roughly chopped or torn)
8 ounces sliced Swiss cheese
2 (10.5-ounce) cans condensed cream of chicken soup
12 ounces bowtie (farfalle) pasta, uncooked
Directions
Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick spray or a thin film of oil to help with cleanup.
Lay the chicken breasts in a single layer on the bottom of the slow cooker. It’s fine if they touch slightly, but avoid stacking if possible so they cook evenly.
Layer the ham evenly over the chicken breasts, covering the surface. You can roughly tear or chop the ham so it distributes nicely over the chicken.
Place the Swiss cheese slices on top of the ham, overlapping them slightly so the chicken and ham are mostly covered. This mirrors the classic cordon bleu layers and will melt into the sauce.
Spoon the condensed cream of chicken soup over the cheese, spreading it gently with the back of the spoon so it coats the top in an even layer. Do not add water; you want it thick and creamy.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2.5 to 3 hours, until the chicken is very tender and easily shreds with a fork.
About 20 minutes before serving, bring a large pot of salted water to a boil on the stovetop. Add the bowtie pasta and cook according to package directions until just al dente. Drain well.
While the pasta cooks, use two forks to shred the chicken directly in the slow cooker, mixing it into the ham, melted Swiss, and creamy sauce until everything is well combined.
Add the hot, drained bowtie pasta to the slow cooker and gently fold it into the creamy chicken mixture until the pasta is well coated and the sauce is evenly distributed.
Taste and adjust seasoning if desired with a little salt and freshly ground black pepper (optional, not counted in the 5 core ingredients). Serve warm straight from the slow cooker.
Variations & Tips
For a bit more complexity without adding fuss, you can stir in a teaspoon of Dijon mustard or a splash of dry white wine to the cream of chicken soup before it goes over the cheese; both play beautifully with Swiss and ham. If you like a slightly lighter feel, swap one can of cream of chicken soup for a can of cream of mushroom or a lower-sodium version. For extra protein and texture, use a mix of chicken breasts and boneless, skinless thighs. You can also change the cheese—Gruyère or a blend of Swiss and provolone will give you a deeper, nuttier flavor while staying true to the cordon bleu spirit. If you prefer a baked finish, transfer the finished pasta to a casserole dish, sprinkle with buttered breadcrumbs and a little extra shredded Swiss, and broil for a few minutes until golden and bubbly. To stretch the dish further or sneak in vegetables, fold in a cup of thawed frozen peas or steamed broccoli florets with the hot pasta. Finally, if you need to make it ahead, cook the chicken, ham, cheese, and soup mixture in the slow cooker, cool, and refrigerate; reheat gently and stir in freshly cooked pasta just before serving so the bowties stay pleasantly firm.