Best Crockpot Chicken Bacon Ranch Pasta

Getting dinner on the table after a long day of work can feel like an impossible task. Between helping with homework, managing after-school activities, and trying to keep up with the usual household chaos, the last thing anyone wants is to spend hours in the kitchen preparing a complicated meal.

That’s where this crockpot chicken bacon ranch pasta comes to the rescue: it’s a hands-off dinner that practically makes itself, combines flavors the whole family loves, and gives you the freedom to tackle your busy evening routine while it cooks to perfection.

What Kind of Chicken Should I Use?

For this crockpot recipe, boneless skinless chicken breasts are your best bet, though you could swap in chicken thighs if you prefer darker meat. Fresh chicken works great, but if you’re using frozen chicken breasts, make sure they’re completely thawed before adding them to your slow cooker to ensure even cooking. When shopping, look for chicken breasts that are roughly the same size so they’ll cook at the same rate – if they’re particularly thick, you might want to slice them in half horizontally. Try to choose pieces that are pink in color with little to no visible fat or blemishes.

Options for Substitutions

This creamy pasta dish is pretty adaptable – here are some swaps you can try:

• Chicken breasts: You can easily use chicken thighs instead – they actually stay a bit more tender in the slow cooker. Turkey breast works too if that’s what you have on hand.
• Ranch seasoning packet: If you don’t have a ranch packet, mix 1 tablespoon each of dried parsley and dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon each of salt and pepper for a quick DIY version.
• Cream cheese: Need a substitute? Try mascarpone cheese, or blend cottage cheese until smooth. The texture will be a bit different but still creamy and good.
• Heavy cream: Half-and-half can work in place of heavy cream, though the sauce won’t be quite as rich. If using half-and-half, you might need to add a bit more cream cheese to maintain thickness.
• Rotini pasta: Any medium-sized pasta works here – penne, fusilli, or bow ties are all good options. The key is picking a shape that catches the sauce well.
• Spinach: Not a fan of spinach? Try kale, Swiss chard, or even frozen peas. Just make sure to chop leafy greens into smaller pieces.
• Bacon: Turkey bacon works as a lighter option, or you could use diced ham. For a meat-free version, try adding extra cheese and some crispy fried onions for that salty crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot chicken bacon ranch pasta is overcooking the pasta – never add it at the beginning with the chicken, as it will turn mushy and fall apart. Instead, cook the pasta separately until just al dente and add it during the last 15-20 minutes of cooking time. Another common error is adding cold cream cheese directly to the crockpot, which can result in unwanted lumps – let it soften at room temperature first, or cut it into smaller cubes to help it melt more evenly. To keep the bacon crispy and the spinach fresh, avoid adding these ingredients too early in the cooking process – stir them in just before serving, letting the residual heat warm them through while maintaining their texture. For the creamiest results, stir the mixture occasionally during cooking, and if the sauce seems too thick, gradually add small amounts of warm chicken stock until you reach your desired consistency.

What to Serve With Chicken Bacon Ranch Pasta?

Since this creamy pasta dish is pretty rich and filling, I like to balance it out with some lighter sides. A simple green salad with cherry tomatoes and a light vinaigrette dressing works perfectly to cut through the richness of the cream sauce. You could also go for some roasted vegetables – I find that broccoli or asparagus pairs really nicely with the ranch flavors in this pasta. For a complete meal, add some warm garlic bread to soak up any extra sauce (because trust me, you won’t want to leave any of it behind!). If you’re feeding a crowd, a side of steamed green beans with a squeeze of lemon keeps things simple but satisfying.

Storage Instructions

Keep Fresh: This creamy pasta dish will stay good in the fridge for up to 4 days when kept in an airtight container. Since it contains cream and cheese, make sure to get it in the fridge within 2 hours of cooking. The pasta might absorb some of the sauce as it sits, but it’ll still taste great!

Freeze: While you can freeze this dish, keep in mind that cream-based sauces can sometimes separate when thawed. If you want to freeze it, store in a freezer-safe container for up to 2 months. I recommend freezing it without the bacon topping – you can add fresh crispy bacon when serving.

Reheat: When reheating, warm it slowly over low heat on the stovetop, stirring occasionally and adding a splash of cream or milk if needed to bring the sauce back together. For microwave reheating, use 50% power and stir every minute until heated through. The bacon might not be as crispy, but you can always add a fresh sprinkle on top!

Preparation Time	15-20 minutes
Cooking Time	180-360 minutes
Total Time	195-380 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 200-220 g
• Fat: 220-240 g
• Carbohydrates: 160-180 g

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1/2 cup chicken stock
• 1/2 teaspoon ground black pepper
• 1 packet dry ranch seasoning mix
• 8 ounces cream cheese, cubed
• 1 1/2 cups grated cheddar cheese
• 1 cup heavy whipping cream
• 2 cups chopped spinach
• 8 slices of bacon, cooked and diced
• 1 pound rotini pasta
• Green onions for garnish (optional)

Step 1: Prepare and Season the Chicken

Start by seasoning the chicken breasts with pepper.

Place them in an 8-quart slow cooker and pour the chicken broth around them for moisture and flavor.

Sprinkle the dry ranch dressing mix evenly over the top of the chicken breasts.

Cube the cream cheese and distribute it across the top of the chicken to add richness and creaminess.

Step 2: Slow Cook the Chicken

Cover the slow cooker and set it to cook on low for 5-6 hours or on high for 3-4 hours, depending on your schedule.

This will allow the chicken to absorb the flavors and become tender.

Step 3: Combine Additional Ingredients

Once the chicken is cooked, remove it from the slow cooker and set it aside.

Into the slow cooker, add shredded cheese, heavy cream, spinach, and chopped bacon.

Mix these ingredients thoroughly with the existing juices in the slow cooker until everything is well combined.

You may either chop or shred the cooked chicken before placing it back into the slow cooker.

Cover and cook for an additional 30 minutes to meld the flavors together.

Step 4: Cook the Pasta

While the chicken mixture is cooking, prepare your preferred pasta according to package instructions.

Cook the noodles until they are al dente, then drain them well.

Step 5: Combine Pasta and Chicken Mixture

Once the pasta is drained, mix it into the chicken mixture in the slow cooker.

Stir until the pasta is evenly coated with the creamy chicken and cheese sauce, ensuring that all ingredients are well distributed.

Step 6: Serve and Enjoy

Serve the creamy chicken pasta hot.

If desired, top with chopped scallions for a fresh finish.

Enjoy your hearty, comforting meal!