Crock Pot Crack Chicken Casserole (Printable)

Creamy slow cooker chicken loaded with bacon, ranch, and 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

# How to Prepare:

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 chicken is tender and easily shreds.
04 - Remove chicken and shred with two forks. Return to slow cooker. Stir in sour cream, cooked bacon (reserve some for topping), and 1.5 cups cheddar cheese.
05 - While chicken cooks, boil pasta in salted water for 1-2 minutes less than package directions. Drain well.
06 - Add cooked pasta and peas (if using) to the slow cooker. Stir to combine thoroughly.
07 - Sprinkle remaining cheddar cheese and reserved bacon on top. Cover and heat for 10 minutes until cheese melts.
08 - Top with sliced green onions just before serving.

# Expert Advice:

01 -
  • The slow cooker does almost all the work while you go about your day
  • That crispy bacon on top combined with gooey melted cheese creates the most incredible texture contrast
  • Ranch and cheddar is one of those flavor combinations that somehow never gets old
02 -
  • Do not skip undercooking the pasta slightly since it will finish cooking in the sauce
  • Reserve some bacon for the topping because that crispy texture on top makes all the difference
  • The sauce might look thin at first but it thickens up beautifully when you stir in the pasta
03 -
  • Use freshly shredded cheese instead of pre shredded for the creamiest sauce
  • Let the cream cheese sit out for an hour before starting so it melts into the sauce evenly

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