This one’s a go-to when you want something creamy, cheesy, and just downright comforting.
Toss everything in the crockpot and come back to a meal that smells amazing and tastes even better. It’s cozy, it’s rich, and it’s always a crowd-pleaser. Perfect for lazy nights or feeding friends without the stress.
Why I Love This Recipe
I’ve made this so many times I could do it in my sleep. It’s saved me on busy weekdays, lazy Sundays, and even last-minute dinner guests. It’s one of those recipes where the slow cooker does all the heavy lifting, and all I have to do is stir, boil some pasta, and serve.
- One-pot (well, plus the pasta) wonder
- Ultra-creamy, cheesy, and full of flavor
- Bacon + Ranch = always a win
- Stays good for days in the fridge
Servings & Time
- Serves: 6
- Cook Time: 4–5 hours on LOW or 2.5–3 hours on HIGH
- Prep Time: 10 minutes
- Total Time: ~5 hours
Macros (per serving, approx.)
- Calories: 580
- Protein: 36g
- Carbs: 34g
- Fat: 34g
Why This Recipe Works (Quick Science)
The cream cheese and cheddar melt slowly into the chicken as it cooks, breaking down into a thick, rich sauce. The ranch seasoning has salt, garlic, onion, and herbs, which soak right into the chicken while it gets fall-apart tender. Mixing in the pasta at the end ensures it doesn’t get mushy, and the starch from the pasta helps thicken the sauce a bit too.
Common Mistakes
- Adding pasta too early: It will get overcooked and mushy. Always add it at the end.
- Not softening cream cheese: Cold cream cheese won’t melt evenly.
- Using pre-shredded cheese: It doesn’t melt as smoothly due to anti-caking agents.
- Overcooking on high: Stick to LOW for juicier chicken unless you’re short on time.
What You’ll Need
- 2 lbs boneless, skinless chicken breasts
- 1 oz (1 packet) ranch seasoning mix
- 8 oz cream cheese, softened and cubed
- 1 cup shredded sharp cheddar cheese
- 6 slices cooked bacon, crumbled
- 12 oz penne pasta
- 1/2 cup pasta water (reserved)
- Fresh chopped parsley (optional, for garnish)
Tools You’ll Need
- 6-quart slow cooker
- Large pot (for pasta)
- Slotted spoon or tongs
- Mixing spoon
- Cutting board + knife
- Measuring cups
- Cheese grater (if shredding fresh cheese)
Substitutions and Variations
- Use rotisserie chicken (add at the end)
- Sub turkey bacon or omit for a lighter version
- Sub Greek yogurt for half the cream cheese for a tangy twist
- Try different pasta shapes like rotini or shells
- Make it spicy: add red pepper flakes or diced jalapeños
Make Ahead Tips
- You can cook the chicken with all the creamy stuff, shred it, and refrigerate. Boil pasta when ready to serve, reheat chicken mix, and combine.
Step-by-Step Instructions
Step 1: Add chicken, ranch, and cream cheese to crockpot
Place 2 lbs boneless skinless chicken breasts in the bottom of the slow cooker. Sprinkle 1 packet (1 oz) of ranch seasoning over the top. Add 8 oz cubed softened cream cheese on top of the chicken.
Step 2: Cook on LOW for 4–5 hours or HIGH for 2.5–3 hours
Cover and cook until chicken is fully cooked and easily shreddable.
Step 3: Shred the chicken
Use two forks to shred the chicken right in the crockpot, mixing it into the creamy sauce.
Step 4: Stir in cheddar cheese and bacon
Add 1 cup shredded sharp cheddar and 6 slices crumbled cooked bacon to the crockpot. Stir until cheese melts into the sauce.
Step 5: Boil pasta
Boil 12 oz penne pasta in salted water until al dente. Reserve 1/2 cup of the pasta water, then drain.
Step 6: Combine pasta with chicken mixture
Add drained pasta to the crockpot. Pour in 1/2 cup reserved pasta water and stir everything together until creamy and well combined.
Step 7: Serve and garnish
Spoon pasta into bowls and top with fresh chopped parsley if desired.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat with a splash of milk or water to loosen the sauce.
- Not freezer-friendly due to the cream cheese and pasta texture.
Conclusion
This Crockpot Crack Chicken Penne Pasta is the kind of dish that makes you feel like a dinner rockstar with minimal effort. It’s creamy, rich, and loaded with flavor. If you make it, leave a comment and let me know how it turned out or if you made any fun twists. I love hearing how these recipes land in real kitchens!