Crockpot Angel Chicken With Pasta
A creamy, tangy ranch sauce coats tender chicken and pasta in this comforting slow-cooker meal that is easy to prepare and perfect for busy weeknights.
Ingredients
For the Base
- 6 pieces boneless, skinless chicken breasts (about 2 pounds)
For the Sauce
- 1 can cream of chicken soup (10.5 oz can)
- 1 package cream cheese (8 oz package)
- 1 packet ranch dressing mix (1 oz packet)
- 1 cup chicken broth
For the Pasta & Finish
- 1 package pasta (16 oz package, penne or rotini)
- 1 cup shredded cheddar cheese
- Salt, to taste
- Pepper, to taste
- Optional: fresh parsley (For garnish)
Instructions
Preparation
- Place the boneless, skinless chicken breasts in the crockpot in a single layer if possible.
- In a mixing bowl, combine the cream of chicken soup, cream cheese, ranch dressing mix, and chicken broth. Stir until smooth.
- Pour the creamy mixture over the chicken, ensuring each piece is well coated. Season lightly with salt and pepper to taste.
- Cover the crockpot and cook on low for 6 hours, or until the chicken is very tender and easily shreds with a fork.
Cooking the Pasta
- About 15 minutes before the cooking time is up, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Combine and Serve
- Once the chicken is done, use two forks to shred the chicken in the crockpot. Stir the shredded chicken into the creamy sauce.
- Add the cooked pasta into the crockpot and mix well to combine. Top with shredded cheddar cheese, then cover and let sit for an additional 5-10 minutes until the cheese is melted.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a creamier finish, stir the cheese in at the end so it fully incorporates. Adjust ranch mix to taste; a half packet reduces the ranch tang but keeps the overall flavor balanced.