Cheesy Chicken & Bacon Ranch Crockpot Pizza Casserole
This hearty casserole combines chicken, bacon, ranch, and pasta in a creamy alfredo sauce, all cooked to perfection in a slow cooker. It's a comforting dish perfect for a family meal.
Equipment
- slow cooker
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts diced into 1-inch pieces
- 6 slices bacon cooked crisp and crumbled
- 1 jar alfredo sauce (24 oz) jar (or a blend of half alfredo, half marinara for "fusion" flavor)
- 1 packet (1 oz) ranch seasoning mix
- 1 cup chicken broth
- 1 (16 oz) box elbow macaroni or small shells uncooked
- 2 cups shredded cheddar cheese (or a cheddar-mozzarella blend)
- ΒΌ cup fresh chives or green onions for garnish (optional)
- Salt and black pepper to taste
Instructions
Preparation
- Place the diced chicken in the slow cooker.
- Add the alfredo sauce, ranch seasoning, chicken broth, uncooked pasta, salt, and pepper, then stir to combine.
- Layer half of the crumbled bacon and half of the shredded cheddar cheese over the pasta mixture.
- Cook on LOW for 3-4 hours or on HIGH for 2-2.5 hours until pasta is tender and chicken is cooked.
- Sprinkle the remaining cheddar cheese and bacon over the casserole.
- Cook for another 15-20 minutes until the cheese is melted and bubbly.
- Garnish with fresh chives or green onions if desired before serving.
Notes
For a richer flavor profile, consider using a blend of half alfredo and half marinara sauce. Adjust cooking time based on your slow cooker and desired pasta tenderness. Shred your own cheese for a smoother melt.