Crock Pot Crack Chicken Pasta
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If you’ve never made crock pot crack chicken pasta, you are seriously missing out. This dish combines everything you love – tender shredded chicken, a creamy ranch and cream cheese sauce, crispy bacon, and penne pasta all in one pot.
This is one of those easy pasta dishes you are sure to make over and over again.
This Crock Pot Crack Chicken Pasta is everything I want in a weeknight dinner: dump it in the slow cooker, walk away, and come back to a creamy, cheesy, bacon-loaded pasta that tastes like way more effort than it actually is.
Why You’ll Love This Recipe
- Super Easy Prep – your crockpot does the heavy lifting while you go about your day.
- Tasty and flavorful – cream cheese, ranch seasoning, and cheddar make every bite rich and comforting.
- Crowd-pleasing and kid-approved -this is the kind of pasta dish that disappears fast at potlucks and family dinners alike.
Ingredients You’ll Need
- Boneless skinless chicken thighs – cook up tender and shred easily after a few hours in the slow cooker.
- Black pepper and red pepper flakes – a little warmth and a subtle kick.
- Garlic powder – an easy way to build savory flavor without extra chopping.
- Chicken broth – keeps everything moist while the chicken cooks low and slow.
- Cream cheese – the base of that signature creamy sauce.
- Ranch seasoning packet – the shortcut that gives this dish its addictive “crack” flavor.
- Penne pasta – holds up well and catches all that creamy sauce in every bite.
- Shredded cheddar cheese – melted into the dish and layered on top for maximum cheesiness.
- Bacon – crispy, salty, and essential for that final layer of flavor.
- Green onions – a fresh, sharp finish that balances all the richness.
Substitutions and Variations
- Swap chicken thighs for chicken breasts if that’s what you have on hand just remember to keep an eye on cook time so they don’t dry out.
- Use turkey bacon for a lighter option.
- Try rotini or shells instead of penne if that’s what you have on hand.
How to Make Crock Pot Crack Chicken Pasta
Step by Step Instructions Overview. Full details in recipe card.
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Step 1 – Add chicken thighs to the crockpot.
Step 2 – Sprinkle pepper, red pepper flakes, and garlic powder over top. Pour in the chicken broth.
Step 3 – Place the block of cream cheese right on top of the chicken.
Step 4 – Sprinkle the ranch seasoning packet over everything.Cook on high for 3 to 4 hours. While you wait, cook your bacon and refrigerate it until you’re ready to use it.
Step 5 – Once the chicken is done, shred it right in the slow cooker using two forks. Stir in half of the shredded cheddar cheese. Boil your penne pasta according to package directions until al dente. Drain well and add it straight to the crockpot.
Step 6 Stir everything together until the pasta is coated in that creamy, cheesy sauce. Sprinkle the remaining cheddar over top in an even layer. Add the chopped bacon and green onions to finish.
Time Saving Tips ⏰
- Cook the bacon ahead of time — even a day or two in advance — so it’s ready to go when the crockpot finishes.
- Use pre-shredded cheddar cheese to skip a step. It works great in this recipe.
- The cream cheese will blend into the sauce much more easily if you let it sit out for 20 to 30 minutes before adding it to the crockpot.
- Boil the pasta while the chicken finishes cooking so everything comes together at the same time.
- Shred the chicken right in the crockpot with two forks instead of dirtying an extra dish.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in the microwave in short intervals, stirring in between, or warm gently on the stovetop over low heat.
- If the pasta seems dry after refrigerating, stir in a splash of chicken broth or milk while reheating to loosen the sauce back up.
- This dish is not recommended for freezing, as the cream cheese sauce can separate when thawed.
Recipe FAQs
Can I make this on the stovetop instead of the crockpot? Yes — cook the seasoned chicken thighs in broth in a covered pot or Dutch oven over medium-low heat until cooked through, then proceed with the recipe as written.
Can I use chicken breasts instead of thighs? Absolutely. Chicken breasts work well here — just check for doneness a bit earlier, as they can dry out faster than thighs.
Is this recipe very spicy? No, it’s mild with just a subtle warmth from the red pepper flakes. Feel free to adjust the amount up or down to taste.
Can I make this ahead of time? Yes — you can prep the chicken and crockpot ingredients the night before and refrigerate, then start cooking in the morning.
More Crockpot Recipes
Crockpot Crack Chicken Pasta
Ingredients
- 6 boneless skinless chicken thighs
- 1/2 tsp. pepper
- Pinch of red pepper flakes
- 1/2 tsp. garlic powder
- 1 cup chicken broth
- 16 ounce cream cheese
- 1 packet ranch seasoning
- 16 ounces penne pasta
- 2 cups shredded cheddar cheese
- 8 slices of bacon
- Green onions
Instructions
- Add the chicken thighs to your crockpot.
- Sprinkle the pepper, red pepper, and garlic powder over top.
- Pour in the 1 cup chicken broth.
- Place the cream cheese over top of the chicken, and sprinkle the ranch mix over top.
- Cook on high for 3-4 hours.
- Cook the bacon, and refrigerate until ready to use later.
- Once cooking has finished, shred the chicken and add half of the cheese.
- Boil the pasta, according to package directions, until al dente.
- Drain and add the pasta to the crock pot.
- Stir everything to combine.
- Sprinkle remaining cheese over top in an even layer.
- Chop bacon and sprinkle over top
- Chop green onions and sprinkle those over top, to taste.
Notes
Nutrition
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