Ingredients
Equipment
Method
- Lightly grease the inside of your slow cooker with cooking spray or butter to prevent sticking.
- Place the bite-sized pieces of boneless, skinless chicken breasts into the bottom of the slow cooker.1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Sprinkle the entire packet of dry ranch seasoning mix evenly over the chicken.1 (1 ounce) packet dry ranch seasoning mix
- Add the cubed cream cheese on top of the chicken and seasoning. This will melt and create a luscious, creamy base.1 (8 ounce) block cream cheese, cubed
- Pour in the undrained can of Rotel diced tomatoes with green chilies along with the heavy cream and chicken broth. The Rotel adds a delightful Tex-Mex flair and a hint of spice, while the cream and broth ensure a smooth, rich sauce.1 (15 ounce) can Rotel diced tomatoes with green chilies, undrained, 1 cup heavy cream, 1/2 cup chicken broth
- Season the mixture with salt and black pepper to your preference. Remember that the ranch seasoning already contains salt, so taste before adding too much.salt and black pepper to taste
- Secure the lid on your slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and tender. The exact cooking time will depend on the size of your chicken pieces and your specific slow cooker model.
- Once the chicken is cooked and tender, carefully remove the lid. Stir the mixture to break up the cream cheese and combine everything into a sauce. Add the cooked pasta and stir until it's well coated.2 cups cooked pasta (such as penne, rotini, or elbow macaroni)
- Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the pasta mixture.1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
- Replace the lid and allow the cheese to melt for an additional 10-15 minutes, or until the cheese is fully melted and bubbly.
- Carefully remove the lid. Stir gently one last time to ensure the cheese is incorporated into the sauce. Serve the Best Crockpot Cheesy Ranch Pasta hot, garnished with fresh parsley, extra shredded cheese, or crispy bacon bits, if desired.chopped fresh parsley, extra shredded cheese, cooked bacon bits
Notes
Refrigeration: Allow the Best Crockpot Cheesy Ranch Pasta to cool completely. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: For longer storage, let the pasta cool completely. Portion the pasta into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
Reheating from Refrigerator: Reheat individual portions in the microwave, stirring occasionally, until heated through. You may need to add a tablespoon or two of milk or chicken broth to loosen the sauce if it has thickened. Alternatively, you can reheat it gently in a saucepan over low heat, stirring frequently.
Reheating from Frozen: Thaw the frozen pasta overnight in the refrigerator. Once thawed, reheat as you would leftovers from the refrigerator, adding a bit more liquid if necessary. It is not recommended to reheat directly from frozen in the microwave.
Freezing: For longer storage, let the pasta cool completely. Portion the pasta into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
Reheating from Refrigerator: Reheat individual portions in the microwave, stirring occasionally, until heated through. You may need to add a tablespoon or two of milk or chicken broth to loosen the sauce if it has thickened. Alternatively, you can reheat it gently in a saucepan over low heat, stirring frequently.
Reheating from Frozen: Thaw the frozen pasta overnight in the refrigerator. Once thawed, reheat as you would leftovers from the refrigerator, adding a bit more liquid if necessary. It is not recommended to reheat directly from frozen in the microwave.