By Dana Mautemps
Crockpot Ranch and Bacon Chicken with Penne Pasta
4 steps
Prep:5minCook:5h 40min
Updated at: Mon, 13 May 2024 18:56:57 GMT
Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
23
High
Nutrition per serving
Calories750.4 kcal (38%)
Total Fat36.3 g (52%)
Carbs49.5 g (19%)
Sugars6.1 g (7%)
Protein54.1 g (108%)
Sodium2124 mg (106%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2.5 poundsskinless boneless chicken breast halves
2 teaspoonskosher salt
2 teaspoonsseasoned salt
1 teaspoonground black pepper
1 teaspoonred pepper flakes
½ teaspoondried thyme
5 cupschicken broth
1 x 8 ouncecream cheese
package, softened
1 x 1 ouncedry ranch dressing mix
package, such as
1 x 16 ouncepenne pasta
1 cupmilk
1 x 8 ouncebacon
2 cupsCheddar cheese
shredded, or more to taste
Instructions
Step 1
Place chicken in a slow cooker. Coat with kosher salt, seasoned salt, black pepper, pepper flakes, and thyme. Pour chicken broth in and around the chicken. Cook on Low for 5 to 6 hours.
Step 2
Shred chicken and place back into the broth. Add cream cheese and stir well to dissolve. Stir in ranch dressing. Add pasta and milk. Stir, place lid back on, and cook on High for 30 minutes.
Step 3
In the meantime, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
Step 4
Mix Cheddar cheese into pasta; crumble in bacon and stir to combine. Cook until cheese is melted and pasta is tender yet firm to the bite, about 10 minutes more.
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