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Friday, November 14, 2025

Slow Cooker Cheesy Bacon Ranch Chicken Casserole

 








Here’s a cozy, easy Slow Cooker Cheesy Bacon Ranch Chicken Casserole recipe — creamy, cheesy, hearty, and perfect for busy days.


Slow Cooker Cheesy Bacon Ranch Chicken Casserole

Ingredients

  • 2 lbs boneless skinless chicken breasts (or thighs)
  • 6 slices cooked bacon, chopped
  • 1 packet ranch seasoning mix (about 1 oz)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • ½ cup mozzarella (optional)
  • 3 cups cooked pasta or 2 ½ cups diced potatoes (raw; Yukon gold or baby potatoes)
  • ½ small onion, diced
  • 2 cloves garlic, minced
  • ½ tsp black pepper
  • ¼ tsp paprika (optional)
  • Green onions for garnish

Instructions

1. Prepare Chicken Base

Place chicken at the bottom of the slow cooker.
Sprinkle ranch seasoning over the chicken.

2. Mix the Sauce

In a bowl, stir together:

  • cream of chicken soup
  • sour cream
  • black pepper
  • garlic
  • paprika

Pour over the chicken.

3. Add Potatoes or Pasta

  • If using raw diced potatoes, add them now on top of the sauce.
  • If using cooked pasta, wait and add it later (Step 6).

4. Add Cheese

Sprinkle 1 cup cheddar and ½ cup mozzarella over everything.

5. Cook

  • Low: 5–6 hours
  • High: 3–4 hours

Chicken should shred easily and potatoes (if using) should be tender.

6. Finishing Touches

Shred the chicken directly in the slow cooker.
If using cooked pasta, add it now and stir gently to coat.

7. Add Bacon

Stir in most of the bacon, saving some for topping.

8. Top & Serve

Sprinkle extra cheese on top, cover for 5–10 minutes to melt.
Finish with the remaining bacon and sliced green onions.


Tips & Variations

  • Add veggies: peas, broccoli, spinach, or corn during the last 30 minutes.
  • Use thighs: They stay extra moist and shreddable.
  • Spicy version: Add diced jalapeños or pepper jack cheese.
  • Gluten-free: Use GF pasta or potatoes + GF ranch mix.
  • Low-carb: Skip pasta/potatoes and add cauliflower florets (add for last 1–1.5 hours).

If you'd like, I can turn this into a printable recipe card, convert to oven-friendly, or create a shopping list!


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