Throw the meat in the pot and 4 other ingredients. You get a creamy, savory meal so delicious your husband will ask for it every week.

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.