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Slow Cooker Creamy Cheddar Bacon Chicken Rigatoni
Add this 1 combination to a slow cooker with raw chicken breasts to create a hearty winter dish that each time seems like a hit.
Ingredients
Chicken breasts (boneless, skinless)
Quantity: 3-4 pieces (about 1 pound)
Notes: Main protein for the dish.
Dry rigatoni pasta
Quantity: 12 ounces
Notes: Ridged pasta holds the creamy sauce well.
Low-sodium chicken stock
Quantity: 1 1/2 cups
Notes: Adds flavor and keeps the dish moist.
Cream cheese (softened and cubed)
Quantity: 8 ounces
Notes: Creates a creamy sauce base.
Sharp cheddar cheese (grated)
Quantity: 2 cups (about 8 ounces)
Notes: Use half in the sauce and half for topping.
Thick-cut bacon (cooked crispy and crumbled)
Quantity: 6 pieces (about 1/2 cup)
Notes: Adds smoky flavor and crunch.
Smoked paprika
Quantity: 1 teaspoon
Notes: Gives a smoky and slightly spicy taste.
Garlic powder
Quantity: 1/2 teaspoon
Notes: Enhances overall flavor.
Onion powder
Quantity: 1/2 teaspoon
Notes: Adds depth of flavor.
Kosher salt
Quantity: 1/2 teaspoon (or more to taste)
Notes: For seasoning.
Black pepper
Quantity: 1/4 teaspoon
Notes: Adds mild spice.
Half-and-half or milk (optional)
Quantity: 1/2 cup
Notes: Use to thin the sauce if needed.
Fresh parsley or green onions (optional)
Quantity: 2 tablespoons, chopped
Notes: For garnish and freshness.
Directions
How To Make Creamy Cheddar Bacon Chicken Rigatoni
Cook the bacon
The bacon is cooked until crispy in a skillet on medium heat. Pour into a paper towel-lined plate to dry and cool and crumble or cut into small pieces. Set aside. It is better to do this in the morning if it is more convenient.
Get the slow cooker ready:
Coat the interior of your slow cooker with nonstick cooking spray so that it is easier to clean. Place the uncooked chicken breasts in one layer in the bottom of the slow cooker.
Add the rigatoni:
Add the rigatoni all around and over the chicken breasts, and attempt to scatter it on so the pasta does not pile up too deeply in one area.
Prepare the 1 mixture:
In a large mixing bowl, combine the chicken stock, cubes of cream cheese, 1 1/2 cups of the shredded sharp cheddar, reserve the rest of the 1/2 cup, crumbled crispy bacon, garlic powder, smoked paprika, onion powder, salt & pepper. It will not be a totally smooth one due to the cream cheese and bacon but make sure that all is smoothly mixed.
creamy as you like. Taste and add a pinch more salt or pepper where necessary.
Serve:
Add the remaining 1/2 cup of shredded sharp cheddar on the top, cover and allow to rest 5 to 10 minutes on WARM or LOW until the cheese melts. Top with chopped parsley or green onions, as you desire and pour into bowls and eat.
Variations & Tips Creamy Cheddar Bacon Chicken Rigatoni
In case picky eaters do not like strong cheddar, you can skip the smoked paprika and use mild cheddar instead to make the taste less strong.
In case your children do not like bacon pieces, bake the bacon and chop it into very small pieces or keep it aside and allow everyone to sprinkle it on his/her top.
>>>>>>>>>>>>>>>>>To add veggies, at the end of the cooking period, add 1-2 cups of frozen peas, corn, or mixed vegetables or add a handful of baby spinach immediately after shredding the chicken to wilt into the sauce.
>>>>>>>>>>>>>>>>To add more protein, a can of drained white beans and pasta may be added.
>>>>>>>>>>>>>>>>To make the meat that is darker, instead of chicken breasts, use boneless and skinless chicken thighs and cook on LOW for about 4 to 5 hours.
>>>>>>>>>>>>>>>>To lighten it up, replace the full-fat cream cheese with reduced-fat and reduce the total volume of cheddar to 1 1/2 cups; the sauce will not be shreddy.
Rigatoni is not available, so you can use penne or ziti, but very small offspring should be avoided as they will overcook.
To give it a pinch of hotness, a sprinkle of red pepper flakes will be good or a smoked hot paprika.
It is an exquisite dish that gets different each time, with your choice of cheese, the smokiness of your bacon, and which veggies or seasonings to add in.
