Slow Cooker Chicken Bacon Ranch Pasta

Cheese, bacon, pasta—it’s all the per­fect ingredients!

  • Ingre­di­ents!
  • 2 lbs. chick­en (I usu­al­ly use breasts; the mis­sus likes only white meat, but any­thing’s fine)
  • 1 pack­et ranch seasoning
  • 1 tsp. gar­lic powder
  • 1 tsp. onion powder
  • 1 tbsp. Kinder’s But­tery Gar­lic & Herb Seasoning
  • 1⁄2 tsp. black pepper
  • 8 oz. cream cheese
  • 1 cup chick­en broth
  • 2 cups shred­ded mozzarella
  • 8–10 slices bacon, cooked and crumbled
  • 1 lb. pas­ta, cooked al dente (I’m par­tial to cavat­ap­pi, but fusil­li or fet­tuc­ci­ni or any oth­er pas­ta that’s good at cap­tur­ing is fine)
  • Chopped green onion

Directions

Place chick­en ten­ders in the crock­pot and sea­son with ranch sea­son­ing, gar­lic pow­der, onion pow­der, Kinder’s But­tery Gar­lic & Herb sea­son­ing, and pepper.

Add the cream cheese and chick­en broth.

Cov­er and cook on LOW for 6 hours or HIGH for 3–4 hours.

Shred the chick­en, then stir in the moz­zarel­la until melt­ed and creamy.

Add the cooked pas­ta and toss until even­ly coat­ed in sauce.

Top with crum­bled bacon and gar­nish with pars­ley before serv­ing warm.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 

 
 
 
 

 
 
 
 

 
 
 
 

 
 
 
 

 
 
 
 

 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
12:09 AM
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How did they do that?! What hap­pens when they get out of the car hahha 🤣
 
Christo­pher Ian Garcia
 
 
 
 
 
 
 
10:37 AM
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3:05 PM
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