There's something about chicken in a creamy sauce over pasta that is so comforting and when you can throw it all in the crock pot and forget about it (or leave the house for an hour or so like I did today) it's even better. This was originally supposed to be the new recipe on my birthday but we wound up eating out that night.
No matter. It turned out perfect tonight. The chicken was tender enough to shred with just one fork but still juicy and not overcooked. The sauce was creamy and tangy. The bacon adds a salty smokiness that I love. The only thing I wish it had was more vegetables. I would love to add some peas and broccoli and even asparagus. Maybe next time I'll serve some on the side.
I took the lazy route this time and used a can of cream of chicken soup but if you want to make your own cream of chicken soup I have instructions here. I love the ease of the canned stuff; I just can't stand all the extra junk they add.
Next time you know you're gonna have a busy night toss this in the crock pot in advance and you'll be ready to feed your family when they're hungry.
Crock Pot Chicken Bacon and Ranch Pasta
Source: Eezy Recipes
3 carrots, chopped
1/4 cup bacon, cooked and crumbled
1 package ranch dressing mix
2 cloves garlic, minced
1 can cream of chicken soup
1 cup sour cream or plain nonfat Greek yogurt
4 chicken breasts
cooked egg noodles or rice for serving
Combine the carrots, bacon, ranch dressing mix, and garlic in the crock pot.
Add the cream of chicken and sour cream (I used Greek yogurt) and stir until relatively smooth.
Add the chicken and stir a bit just to kind of cover the chicken. Turn the crock pot on low and cook for about 3 hours.
Shred the chicken and stir it up.
Serve over cooked egg noodles or rice with a little more bacon on top for garnish.
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