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Slow Cooker Crack Chicken Pasta - Creamy, Cheesy, Crowd-Pleasing Comfort

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (or thighs)
  • 1 (1-ounce) packet dry ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 8 ounces cream cheese, cut into cubes
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter sauce)
  • 2 cups shredded sharp cheddar cheese, divided
  • 12 ounces dry pasta (penne, rotini, or shells work well)
  • 6 slices bacon, cooked crisp and crumbled
  • 1/4 cup chopped green onions or chives
  • Salt, to taste

Method
 

  1. Layer the base: Place chicken in the slow cooker. Sprinkle with ranch seasoning, garlic powder, onion powder, pepper, and smoked paprika if using.
  2. Add the creamy elements: Scatter cream cheese cubes over the chicken. Pour in chicken broth.
  3. Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken shreds easily.
  4. Shred the chicken: Transfer chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker.
  5. Finish the sauce: Stir in heavy cream and 1.5 cups of the cheddar until smooth and melty. Taste and add salt if needed.
  6. Cook the pasta: Boil pasta in salted water until just shy of al dente (about 1 minute less than package directions). Drain well.
  7. Combine: Stir the cooked pasta into the slow cooker until evenly coated in the sauce.
  8. Top and melt: Sprinkle remaining 1/2 cup cheddar over the top. Cover and let it sit on Warm for 5–10 minutes until the cheese melts.
  9. Finish with crunch and color: Stir in or sprinkle bacon, then garnish with green onions or chives.
  10. Serve: Spoon into bowls and serve hot. Add extra bacon or ranch drizzle if you like.