Crock Pot Creamy Ranch Chicken
Ingredients
- 4 large boneless skinless chicken breasts
1 ½ to 2 pounds
- 8 oz block of cream cheese
softened
- 1 envelope dry ranch seasoning mix
- 1 can condensed cream of chicken soup
- ½ cup milk
- ½ cup shredded parmesan cheese
- 1 red bell pepper
diced
- 1 cup bacon
cooked and crumbled
- 12 oz penne pasta
or pasta of choice
- optional: chopped fresh parsley for topping
Directions
- 1
Spray a 5 or 6-quart slow cooker insert with non-stick cooking spray.
- 2
Place raw chicken breasts in slow cooker.
- 3
In a large bowl, mix together softened cream cheese, ranch seasoning, cream of chicken soup and milk. Beat on low until all ingredients are combined then beat on high for about a minute until most of the cream cheese is smooth. It’s okay if there are still a few small chunks of cream cheese in the mixture, these will melt during cooking.
- 4
Stir parmesan cheese, red bell pepper and crumbled bacon into the sauce mixture.
- 5
Use a spatula to pour the mixture over raw chicken in slow cooker.
- 6
Cook (lid on crockpot) on high 3-4 hours or on low 6-8 hours until chicken is thoroughly cooked. Internal temperature of chicken breasts should be at least 165 degrees F.
- 7
Once chicken is fully cooked, remove chicken (leave the extra sauce in the slow cooker for now) and shred chicken either on a cutting board using two forks or with an electric hand mixer.
- 8
Stir the shredded chicken back into the sauce in the crockpot.
- 9
Cook and drain pasta and stir pasta into the crockpot mixture. Stir until all pasta is coated in sauce.
- 10
Cook (lid on crockpot) for an additional 30 minutes on high.
- 11
Optional: top with chopped fresh parsley before serving.
Crock Pot Creamy Ranch Chicken
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!