Crock Pot Crack Chicken Pasta

I thought I’d try this because it didn’t call for condensed cream of chicken soup. But I should have figured out the liquid ratio was too high to begin with. Had to make extra cornstarch slurry to truly thicken it. Then, it tasted too cornstarch-y and was also bland, sooooo…. I shook in more ranch seasoning (because the large amount of liquids diluted the flavor). AND had to rescue the situation by converting it more of a ritz cracker chicken pasta cassarole with extra cheese underneath, and bake in the oven 30 minutes. SO ANNOYED I wasted three large chicken breasts plus precious time on this NOT time-saving recipe for a Monday night. BIG NOPE.