Variations & Tips
For a milder flavor, replace half of the gorgonzola with a creamy cheese such as mascarpone, cream cheese, or a young fontina; this keeps the sauce lush while softening the blue cheese tang. If you prefer dark meat, substitute boneless, skinless chicken thighs for the breasts and add 30 to 45 minutes to the LOW cooking time for extra tenderness. To add more vegetables, tuck 1 to 2 cups of sliced cremini mushrooms or a handful of baby spinach around the chicken before you pour the mixture over; mushrooms can go in at the beginning, while spinach is best stirred in during the last 10 minutes of cooking so it just wilts. For a nuttier profile, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes before crushing and adding them to the mixture. If you need to use a different pasta shape, choose another short, sturdy cut like penne, fusilli, or rotini and keep an eye on doneness the first time you make it, as different brands absorb liquid at slightly different rates. To lighten the dish, swap half of the heavy cream for whole milk, understanding the sauce will be a bit thinner and less silky; you can compensate with an extra tablespoon of crushed walnuts or Parmesan to help thicken it. Finally, if you’d like a bit of smoky depth, add 2 to 3 slices of chopped cooked bacon or pancetta to the slow cooker just before serving and stir through the pasta and chicken.
