Ultimate Comfort Creamy Ranch Chicken
Ingredients:
4 large boneless skinless chicken breasts (1 ½ to 2 pounds)
8 oz block of cream cheese, softened
1 envelope dry ranch seasoning mix
1 can condensed cream of chicken soup
½ cup milk
½ cup shredded Parmesan cheese
1 red bell pepper, diced
1 cup bacon, cooked and crumbled
12 oz penne pasta, or pasta of choice
Optional: chopped fresh parsley for topping
Directions:
Spray a 5 or 6-quart slow cooker insert with non-stick cooking spray.
Place raw chicken breasts in the slow cooker.
In a large bowl, mix together softened cream cheese, ranch seasoning, cream of chicken soup, and milk. Beat on low until all ingredients are combined then beat on high for about a minute until most of the cream cheese is smooth. There may still be a few small chunks; these will melt during cooking.
Stir in Parmesan cheese, red bell pepper, and crumbled bacon into the sauce mixture.
Pour the mixture over the chicken in the slow cooker.
Cook on high for 3-4 hours or on low for 6-8 hours until chicken is thoroughly cooked (internal temperature should be at least 165 degrees F).
Once chicken is fully cooked, remove it and shred it using two forks or an electric hand mixer.
Return the shredded chicken to the slow cooker, stirring it back into the sauce.
Cook and drain the pasta and stir it into the crockpot mixture. Ensure all pasta is well coated in sauce.
Cook on high for an additional 30 minutes.
Optional: Top with chopped fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: Up to 8 hours | Total Time: Approximately 8 hours 40 minutes | Servings: 6 servings | Calories: Estimated 500 kcal per serving
