Crock Pot Crack Chicken Casserole (Printable Version)

Creamy slow cooker chicken with bacon, ranch, and cheesy pasta for effortless comfort food.

# What You'll Need:

→ Meats

01 - 2 lbs boneless skinless chicken breasts
02 - 8 oz bacon cooked and crumbled

→ Dairy

03 - 8 oz cream cheese cubed and softened
04 - 1 cup sour cream
05 - 2 cups shredded cheddar cheese

→ Vegetables

06 - 1 cup frozen peas optional
07 - 2 green onions thinly sliced

→ Pantry

08 - 1 packet ranch seasoning mix 1 oz
09 - 10 oz uncooked rotini or penne pasta
10 - 1/2 cup low-sodium chicken broth
11 - Salt and black pepper to taste

# Preparation Steps:

01 - Place chicken breasts in a single layer at the bottom of a 6-quart slow cooker.
02 - Sprinkle ranch seasoning evenly over the chicken. Top with cream cheese cubes.
03 - Pour chicken broth around the chicken. Cover and cook on LOW for 4 hours or HIGH for 2 hours until tender.
04 - Remove chicken and shred using two forks. Return to the slow cooker.
05 - Stir in sour cream, cooked bacon (reserve some for topping), and 1.5 cups cheddar cheese.
06 - Boil pasta in salted water for 1-2 minutes less than package directions. Drain well.
07 - Add cooked pasta and peas to the slow cooker. Stir to combine thoroughly.
08 - Top with remaining cheddar and reserved bacon. Cover and heat 10 minutes until melted. Garnish with green onions.

# Expert Tips:

01 -
  • The combination of ranch and bacon creates that restaurant-quality flavor everyone craves
  • Your slow cooker does almost all the work, leaving you free until dinnertime
02 -
  • Don't add sour cream at the beginning or it can separate and look curdled
  • Undercook the pasta slightly so it doesn't turn mushy when it sits in the sauce
03 -
  • Spray your slow cooker insert with cooking spray before adding ingredients for easier cleanup
  • Let the shredded chicken sit in the creamy sauce for at least ten minutes before adding pasta so it soaks up all that flavor

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