Crockpot Bacon & Ranch Chicken and Pasta
My crockpot gets lots of use! I cook up multiple meals worth of chicken, beef or turkey at a time in it, and bag and freeze it for future meals, but I also like to cook soups, stews, chili and yummy roasts in it too. This Bacon & Ranch Chicken and Pasta is scrumptious made in the crockpot!
It’s creamy, “garlicky” and savory, and so easy to make ahead of time for dinner.
INGREDIENTS:
- 3 pounds chicken breasts
- 1/2 cup or more recipe ready real bacon pieces
- 1 Tablespoon minced garlic
- Two 1 ounce packages dry ranch salad dressing mix or equivalent homemade mix
- Two 10.75 ounce cans lowfat cream of chicken soup
- 16 ounces light sour cream
- 1 teaspoon pepper
- **Original recipe calls for adding 1/2 to 1 cup of water, but since my chicken was partially
frozen, I didn’t add any liquid, and my sauce was great. If your chicken breasts are completely thawed out, add 1/2 cup water, and 1/2 cup more later if your sauce seems too thick when its time to shred your chicken. - One 16 ounce box of bowtie pasta
In a bowl, mix together the bacon, garlic, ranch dressing mixes, soup, sour cream, pepper, and if desired water.
Spray a large (7 quart) crockpot with cooking spray, and put in your chicken. Spread your sauce mixture on top of the chicken breasts.
Cook on either, low for 6 hours, or on high for at least 4 hours, till chicken will shred easily with a fork.
When it’s almost done, go ahead and cook your pasta according to box directions and drain.
Using 2 forks, shred (pull apart) your chicken breasts. (You can do this while it’s still in the crockpot, just be sure not to scratch your pot).
The shredded chicken will combine with the sauce, and make a thick and delicious topping for your pasta.
Crockpot Bacon & Ranch Chicken & Pasta
Ingredients
- 3 pounds chicken breasts
- 1/2 cup or more recipe ready real bacon pieces
- 1 Tablespoon minced garlic
- Two 1 ounce packages dry ranch salad dressing mix or equivalent homemade mix
- Two 10.75 ounce cans lowfat cream of chicken soup
- 16 ounces light sour cream
- 1 teaspoon pepper or to taste
- **Original recipe calls for adding 1/2 to 1 cup of water (but since my chicken was partially)
- frozen (I didn’t add any liquid, and my sauce was great. If your chicken breasts are completely thawed out, add 1/2 cup water, and 1/2 cup more later, if your sauce seems to thick when you shred your chicken.)
- One 16 ounce box of bowtie pasta
Instructions
- In a bowl, mix together the bacon, garlic, ranch dressing mixes, soup, sour cream, pepper and if desired water.
- Spray a large (7 quart) crockpot with cooking spray, and put in your chicken. Spread your sauce mixture on top of the chicken breasts.
- Cook on either, low for 6 hours, or on high for at least 4 hours, till chicken will shred easily with a fork.
- When it’s almost done, go ahead and cook your pasta according to box directions and drain.
- Using 2 forks, shred (pull apart) your chicken breasts. (You can do this while it’s still in the crockpot, just be sure not to scratch your pot.
- The shredded chicken combined with the sauce makes a thick and delicious topping for your pasta.
- You can serve this two ways, either mix the pasta all in with the chicken mixture, or spoon chicken and sauce mixture over individual servings of pasta.
You can serve this two ways, either mix the pasta all in with the chicken mixture, or spoon chicken and sauce mixture over individual servings of pasta.
This serves at least 6 hungry people, and is a very family pleasing meal!
Modified from the Betty Crocker website; I adjusted the recipe to accommodate large appetites.
Some of my other favorite crockpot recipes:
Quinoa, Chicken & Sweet Potato Stew
Chicken, Black Bean & Salsa Soup
