Slow Cooker Crack Chicken Pasta
Creamy ranch chicken pasta made in the slow cooker with rotisserie chicken, Velveeta, cheddar, bacon, and penne.
Ingredients
- 5 cups shredded rotisserie chicken
- 1 can cream of chicken soup 10.5 ounces
- 8 ounces Velveeta cubed
- 2 cups chicken broth
- 1 cup water
- 1 packet Hidden Valley Buttermilk Recipe Ranch dry seasoning
- 3 cups uncooked penne or mostaccioli pasta
- 1 1/2 cups mild cheddar cheese
- 1 cup bacon pieces
Instructions
- Shred or dice rotisserie chicken until you have about 5 cups.
- In a 4-quart slow cooker, combine chicken, ranch packet, cream of chicken soup, chicken broth, water, and cubed Velveeta.
- Cover and cook on High for 3 hours.
- Add uncooked pasta and stir well.
- Cover and cook on High for 20 more minutes.
- Stir again, replace the lid, and continue cooking until pasta is tender, checking every 10 to 15 minutes.
- Stir in mild cheddar cheese and bacon pieces.
- Let sit a few minutes so the sauce thickens.
- Serve warm.
Notes
Do not add the pasta at the beginning or it will turn mushy. Stir after adding pasta so it cooks evenly in the sauce. Slow cookers vary, so start checking the noodles after 20 minutes. Leftovers thicken as they cool; reheat with a splash of chicken broth or milk to loosen the sauce.
