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Crockpot Bacon & Ranch Chicken & Pasta

Course dinner
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 -8
Author Joyful Homemaking

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.