Slow Cooker Chicken Pasta

Slow Cooker Chicken Pasta. Pour this 1 mixture over raw chicken breasts into a slow cooker for a hearty winter dish that hits different every time.

This cozy meal mixes tender chicken, cheesy sauce, and pasta in your slow cooker. Bacon adds smoky crunch, spices bring yummy flavor. It’s super easy—no babysitting needed! Family loves it warm on cold days. Play with add-ins like veggies for fun twists. (50 words)

Ingredients

• 1 pound boneless, skinless chicken breasts (about 3-4 small ones)

• 12 ounces dry rigatoni pasta

• 1 1/2 cups low-salt chicken broth

• 8 ounces soft cream cheese, cut into chunks

• 2 cups shredded sharp cheddar cheese, split (about 8 ounces)

• 6 slices thick bacon, cooked crisp and chopped (about 1/2 cup)

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt, plus extra if you want

• 1/4 teaspoon black pepper

• 1/2 cup milk or half-and-half (to make sauce thinner at end if needed)

• 2 tablespoons chopped fresh parsley or green onions (optional, for topping)

Slow Cooker Chicken Pasta: Directions

1. Cook the bacon: Heat a pan on medium. Fry bacon until crisp. Put on paper towels to soak up grease and cool. Chop into bits. Save for later. (Do this ahead if you like.)

2. Get slow cooker ready: Spray inside with no-stick spray so it’s easy to clean. Put raw chicken breasts flat on the bottom.

3. Add pasta: Sprinkle dry rigatoni all around and on top of chicken. Spread it out so it doesn’t pile up too much in one place.

4. Mix the 1 mixture: In a big bowl, stir chicken broth, cream cheese chunks, 1 1/2 cups cheddar (save 1/2 cup), chopped bacon, paprika, garlic powder, onion powder, salt, and pepper. It won’t be super smooth from cheese and bacon lumps—that’s okay! Stir well.

5. Pour and cook: Dump the mixture over chicken and pasta. Cover. Cook on HIGH for 2-3 hours or LOW for 3-4 hours, until chicken shreds easy with forks.

6. Shred chicken: Take chicken out. Shred with two forks. Mix back into cooker with pasta.

7. Stir in milk: Add milk or half-and-half bit by bit. Stir until sauce is as creamy as you like. Taste—add more salt or pepper if needed.

8. Melt top cheese: Sprinkle last 1/2 cup cheddar on top. Cover. Let sit on WARM or LOW 5-10 minutes till cheese melts. Add parsley or green onions if you want. Scoop into bowls. Eat hot!

Fun Changes & Tips

• For picky kids, skip paprika and use mild cheddar for softer taste.

• Hide bacon bits super fine, or let folks add their own.

• Sneak veggies: Mix in 1-2 cups frozen peas, corn, or veggies last 30 minutes. Or add baby spinach after shredding chicken—it melts right in.

• More protein? Toss in a drained can of white beans with pasta.

• Like dark meat? Use chicken thighs; cook LOW 4-5 hours.

• Go lighter: Low-fat cream cheese and 1 1/2 cups total cheddar—still yummy!

• No rigatoni? Try penne or ziti. Skip tiny pasta that gets mushy.

• This dish tastes new every time—depends on your cheese, bacon smokiness, veggies, or extras. Experiment and own it!