Crock Pot Crack Chicken Casserole (Printable)

Creamy, cheesy slow cooker chicken loaded with bacon, ranch flavors, and tender pasta for ultimate comfort.

# 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

# How To Make It:

01 - Place chicken breasts in a single layer at the bottom of a 6-quart slow cooker.
02 - Sprinkle ranch seasoning mix evenly over the chicken, then arrange cream cheese cubes on top.
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 from slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir in sour cream, cooked bacon (reserve some for topping), and 1.5 cups cheddar cheese.
05 - While chicken finishes cooking, bring a large pot of salted water to boil. Cook pasta for 1-2 minutes less than package directions, then drain well.
06 - Add cooked pasta and frozen peas (if using) to the slow cooker. Stir thoroughly to combine all ingredients.
07 - Sprinkle remaining cheddar cheese and reserved bacon over the top. Cover and cook for an additional 10 minutes until cheese is fully melted.
08 - Top with sliced green onions just before serving.

# Expert Tips:

01 -
  • The slow cooker does almost all the work while you go about your day
  • That irresistible combination of bacon, ranch, and melted cheese never fails to please everyone at the table
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Do not skip step five where you undercook the pasta slightly, or it will turn mushy when combined with the sauce
  • Reserve some bacon for the topping because that final crunch is what makes people remember this dish
  • The sour cream can curdle if added too early, so wait until after the chicken is fully cooked
03 -
  • Use a 6-quart slow cooker so there is room to stir everything together without making a mess
  • Let it sit for 5 minutes before serving so the sauce has time to thicken slightly

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