Crock Pot Crack Chicken Casserole (Printable Version)

Creamy slow cooker chicken with bacon, ranch, and melted cheddar over tender pasta for ultimate comfort.

# What You 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 (1 oz) packet ranch seasoning mix
09 - 10 oz uncooked rotini or penne pasta
10 - 1/2 cup low-sodium chicken broth
11 - Salt and black pepper to taste

# Directions:

01 - Arrange chicken breasts in a single layer at the bottom of a 6-quart slow cooker. Sprinkle ranch seasoning evenly over the chicken, then place cream cheese cubes on top. 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 shredded.
02 - Remove cooked chicken from slow cooker and shred using two forks. Return shredded chicken to the slow cooker. Stir in sour cream, cooked bacon (reserving some for topping), and 1.5 cups cheddar cheese until well combined.
03 - Bring a large pot of salted water to boil. Cook pasta for 1-2 minutes less than package directions for al dente texture. Drain thoroughly.
04 - Add cooked pasta and frozen peas (if using) to the slow cooker. Stir gently to distribute all ingredients evenly. Sprinkle remaining cheddar cheese and reserved bacon on top. Cover and cook for an additional 10 minutes until cheese is fully melted.
05 - Remove slow cooker insert and garnish with thinly sliced green onions. Serve hot while cheese is melted and pasta is tender.

# Expert Tips:

01 -
  • Set it and forget it convenience that lets you walk away while your slow cooker does all the heavy lifting
  • The combination of ranch, bacon, and three types of cheese creates an irresistible flavor that even picky eaters cant resist
  • Leftovers reheat beautifully for lunch the next day, assuming there are any leftovers to begin with
02 -
  • Overcooking the pasta in the boiling water is the biggest mistake people make since it continues absorbing liquid in the slow cooker
  • Letting the cream cheese come to room temperature before cubing prevents those annoying lumps in your finished sauce
  • Shredding the chicken while its still hot makes the process infinitely easier than trying to work with cold meat
03 -
  • Line your slow cooker insert with a cooking spray before adding ingredients for easier cleanup afterward
  • Reserve a little extra bacon for the very top since that crispy texture on each serving makes all the difference
  • If the sauce seems too thick after adding pasta, splash in a few more tablespoons of chicken broth

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