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Add chicken thighs, Worcestershire, minced garlic, dijon mustard, salt, garlic powder, onion powder, black pepper, thyme, and beef bone broth to the slow cooker.
Cook on High for 3-4 hours or Low for 4-5 hours.
In a separate pan, caramelize the diced yellow onions in butter until golden brown.
Add the caramelized onions, beef bone broth, Worcestershire, soy sauce, and Dijon to the slow cooker.
Prepare the cheese sauce by blending cottage cheese, Gruyère, parmigiano reggiano, and milk until smooth.
Mix in the remaining caramelized onions and season with black pepper and salt.
Combine the cooked rigatoni with the slow cooker mixture and add pasta water as needed.
Garnish with chopped chives and remaining caramelized onions before serving.
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