Crock Pot Chicken Bacon Ranch Pasta
This recipe takes the classic combo of tender chicken, crispy bacon, and zesty ranch to a whole new level by letting your slow cooker do the heavy lifting. With creamy textures, a touch of spinach, and cheddar cheese, this Crock Pot Chicken Bacon Ranch Pasta is a true winner for any day of the week!
Servings: 6
Calories: 921kcal
Ingredients
- 1½ lbs boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- ½ tsp black pepper
- 1 (1 oz) packet of dry ranch mix
- 8 oz cream cheese (cut into 8 cubes
- 1½ cup cheddar cheese
- 1 cup heavy whipping cream
- 2 cups fresh spinach (chopped)
- 8 strips bacon (cooked and chopped)
- 1 lb rotini pasta (cooked to al dente)
Instructions
- Place chicken in the bottom of a 6-quart crock pot and pour chicken broth over the top.
- Season the chicken with black pepper and ranch seasoning mix. Then, place the cream cheese on top.
- Cover and cook on low for 6-7 hours or high for 2½-3½ hours.
- Remove chicken and mix in cheddar cheese until well combined. Add heavy cream, spinach, and bacon. Mix until well combined. Then add the chicken back in and continue to cook for 30 minutes. (* See Notes)
- While the new ingredients are cooking, cook pasta to al dente per directions on the package.
- Mix pasta into the sauce and serve while hot. Enjoy!
Notes
*There are two ways to prepare the chicken.
- Cubed Chicken - Cut into 1-inch chunks before adding it into the crock pot. If you use this method, you will not need to remove the chicken when adding the final ingredients.
- Shredded Chicken - If you use this method, in step four, shred the chicken with two forks before adding it back into the crock pot.
Nutrition
Calories: 921kcal | Carbohydrates: 62g | Protein: 48g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 203mg | Sodium: 671mg | Potassium: 830mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2357IU | Vitamin C: 4mg | Calcium: 297mg | Iron: 2mg