Slow Cooker Creamy Ranch Chicken Pasta
A comforting slow-cooker meal featuring tender shredded chicken in a creamy ranch sauce with pasta, perfect for busy weeknights.
Ingredients
Chicken and Sauce
- 6 pieces boneless, skinless chicken breasts (about 2 pounds)
- 1 can cream of chicken soup (10.5 oz)
- 1 package cream cheese, softened (8 oz) Softened for easier mixing
- 1 packet ranch dressing mix (1 oz)
- 1 cup chicken broth (or low-sodium broth)
Pasta and Cheese
- 1 package pasta (16 oz, penne or rotini recommended)
- 1 cup shredded cheddar cheese
Seasoning
- to taste Salt
- to taste Pepper
- optional fresh parsley for garnish
Instructions
Preparation
- Place the chicken breasts in the bottom of a 6-quart crockpot in a single layer if possible.
- In a mixing bowl, whisk together the cream of chicken soup, softened cream cheese, ranch dressing mix, and chicken broth until smooth.
- Pour the creamy mixture over the chicken, turning the breasts to coat them. Season lightly with salt and pepper.
Cooking
- Cover and cook on LOW for 6 hours, or until the chicken is fork-tender and reaches an internal temperature of 165°F.
- About 15 minutes before the crockpot time ends, bring a large pot of salted water to a boil and cook the pasta until al dente per package directions. Drain and set aside.
- When the chicken is done, shred it directly in the crockpot and stir the meat into the creamy sauce until evenly coated.
- Add the cooked pasta to the crockpot, toss gently to combine, and sprinkle the shredded cheddar over the top.
- Cover and let sit for 5-10 minutes to melt the cheese. Taste and adjust seasoning with salt and pepper.
Serving
- Serve hot, garnished with chopped parsley if desired.
Notes
Great for weeknight dinners, potlucks, and family gatherings. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Reheat gently with a splash of broth or milk.