Crock Pot Crack Chicken Casserole (Printable Version)
Creamy slow cooker chicken with crispy bacon, ranch seasoning, and melted cheddar cheese over tender pasta.
# 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 (1 oz) packet ranch seasoning mix
09 - 10 oz uncooked rotini or penne pasta
10 - 1/2 cup low-sodium chicken broth
11 - Salt and black pepper to taste
# Directions:
01 - Arrange chicken breasts in a single layer in a 6-quart slow cooker. Sprinkle ranch seasoning evenly over the chicken, then top with cream cheese cubes.
02 - Pour chicken broth around the chicken. Cover and cook on LOW for 4 hours (or HIGH for 2 hours), until the chicken is tender and easy to shred.
03 - Remove the chicken, shred with two forks, and return to the slow cooker. Stir in sour cream, cooked bacon (reserve some for topping), and 1.5 cups cheddar cheese.
04 - Meanwhile, cook pasta in a pot of salted boiling water for 1-2 minutes less than package directions. Drain well.
05 - Add cooked pasta and peas (if using) to the slow cooker. Stir to combine. Sprinkle the remaining cheddar cheese and reserved bacon on top. Cover and heat for an additional 10 minutes, until cheese is melted.
06 - Garnish with sliced green onions before serving.
# Expert Hints:
01 -
- Set it and forget it with just 15 minutes of prep work
- The ranch and bacon combination is pure comfort food magic
02 -
- Do not add the pasta until the very end or it will turn into mush
- Sour cream can separate if boiled, so always stir it in at the end after the main cooking is done
03 -
- Shred the chicken directly in the slow cooker to save on dishes
- Reserve some pasta water before draining in case you need to thin the sauce later