Wednesday, March 12, 2014

Slow-Cooker Bacon-Ranch Chicken and Pasta

1  lb chicken breasts - I used at least 1.5 lbs.
6  slices bacon, cooked and diced - I used 3 
2 to 3 cloves garlic, finely chopped
1  package (1 oz) ranch dressing and seasoning mix
1  can (10.75 oz) condensed cream of chicken soup
1  cup sour cream
1/2  teaspoon pepper
1/2  cup water
8 oz. spaghetti, cooked - I used 14 0z. penne

1. Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.
2.  In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.
3.  Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
4.  When about 15 minutes are left, cook and drain spaghetti as directed on package.
5.  Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.

Frozen Mamas:
Thaw the chicken mixture, put in crockpot and follow direction 3-5 above.  Feel free to spray the crockpot first, but you might not have to.  I gave more pasta than the recipe called for, so you may use it stretch out the meal or use about half the bag according to the recipe.

Adapted from