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The BEST Crock Pot Creamy Ranch Chicken recipe is made with all the ingredients and flavors you love with the ease and simplicity of a slow cooker! A seriously addicting, creamy, comfort food ranch chicken recipe

Crock Pot Creamy Ranch Chicken

Crock Pot Creamy Ranch Chicken is a seriously addicting comfort food chicken dinner.
Servings: 8
5 from 2 votes
Prep Time 15 minutes
Total Time 4 hours 15 minutes


  • 5 to 6-quart slow cooker
  • measuring cups of various sizes
  • Large mixing bowl
  • Electric mixer
  • cutting board and two forks (or electric hand mixer for shredding)
  • spatula
  • Non-stick cooking spray
  • meat thermometer (optional)
  • large pot for pasta


  • 4 large boneless skinless chicken breasts (1 ½ to 2 pounds)
  • 8 oz block of cream cheese, softened
  • 1 envelope dry ranch seasoning mix
  • 1 can condensed cream of chicken soup
  • ½ cup milk
  • ½ cup shredded parmesan cheese
  • 1 red bell pepper, diced
  • 1 cup bacon, cooked and crumbled
  • 12 oz penne pasta, or pasta of choice
  • optional: chopped fresh parsley for topping


  • Spray a 5 or 6-quart slow cooker insert with non-stick cooking spray.
  • Place raw chicken breasts in slow cooker. 
  • In a large bowl, mix together softened cream cheese, ranch seasoning, cream of chicken soup and milk. Beat on low until all ingredients are combined then beat on high for about a minute until most of the cream cheese is smooth. It’s okay if there are still a few small chunks of cream cheese in the mixture, these will melt during cooking.  
  • Stir parmesan cheese, red bell pepper and crumbled bacon into the sauce mixture.
  • Use a spatula to pour the mixture over raw chicken in slow cooker. 
  • Cook (lid on crockpot) on high 3-4 hours or on low 6-8 hours until chicken is thoroughly cooked. Internal temperature of chicken breasts should be at least 165 degrees F. 
  • Once chicken is fully cooked, remove chicken (leave the extra sauce in the slow cooker for now) and shred chicken either on a cutting board using two forks or with an electric hand mixer.
  • Stir the shredded chicken back into the sauce in the crockpot.
  • Cook and drain pasta and stir pasta into the crockpot mixture. Stir until all pasta is coated in sauce.
  • Cook (lid on crockpot) for an additional 30 minutes on high. 
  • Optional: top with chopped fresh parsley before serving.


* If you prefer more sauce, reduce the amount of pasta to 8 ounces. With 12 ounces of pasta, all the pasta and chicken are coated well but there isn’t a lot of extra sauce. 
  • Refrigerate cooled leftovers for up to 3 days in a sealed food-safe container.