Ingredients
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1 lb boneless, skinless chicken breast
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1/2 tsp each: salt, black pepper, paprika, onion powder
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1 tbsp ranch seasoning mix
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1 tbsp minced garlic (fresh or jarred)
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1 (15 oz) jar Alfredo sauce (Rao’s recommended)
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6 slices cooked bacon, chopped (crispy preferred)
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1 cup shredded mozzarella cheese
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16 oz pasta (Cellentani recommended)
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Cooking spray (for the Crockpot)
Instructions
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Prep the Slow Cooker: Spray the inside of your Crockpot with cooking spray.
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Add Ingredients: Lay chicken breasts in the bottom. Sprinkle with salt, pepper, paprika, onion powder, and ranch seasoning. Add minced garlic and pour Alfredo sauce on top.
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Cook: Cover and cook on LOW for 4–6 hours or HIGH for 2.5–3.5 hours, until chicken is fully cooked (165°F).
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Boil Pasta: 20–30 minutes before the chicken is done, boil pasta according to package directions. Drain and set aside.
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Shred Chicken: Shred or cube chicken in the Crockpot.
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Mix It Up: Stir in mozzarella cheese and chopped bacon. Let melt for 5–10 minutes.
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Finish: Add cooked pasta to the Crockpot, stir everything together, and serve hot.