Slow Cooker Chicken Bacon Ranch Pasta

Creamy slow cooker chicken bacon ranch pasta combines tender shredded chicken, cream cheese, cheddar, bacon, and ranch seasoning for an easy family dinner.

Prep: 15 min · Cook: 240 min · Yield: 4 · Method: Slow Cooker

Ingredients

• 1 lb boneless, skinless chicken breasts
• 0.5 cup low-sodium chicken broth
• 1 tbsp ranch seasoning
• 3 strips bacon
• 4 oz cream cheese
• 6 oz short pasta
• 0.5 cup shredded cheddar cheese
• 0.25 tsp black pepper

Cooking instructions

1. Place the chicken breasts in the slow cooker. Pour in the broth, sprinkle with ranch seasoning and black pepper, cover, and cook on Low for 4 hours, until the thickest part reaches 165°F. (about 240 min) — Low; chicken 165°F
2. While the chicken cooks, cook the pasta in a pot of salted boiling water according to the package directions until al dente. Drain well. (about 10 min) — Boiling
3. Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, cool briefly, and crumble. (about 8 min) — Medium heat
4. Transfer the cooked chicken to a bowl and shred it. Return it to the slow cooker, then stir in the cream cheese and cheddar until melted and smooth. (about 5 min)
5. Stir the drained pasta and crumbled bacon into the slow cooker until evenly coated. Serve hot. (about 2 min)