Crockpot Creamy Cheese Chicken Bake
Prep time: 10 minutes
Cook time: 4–6 hours
Total time: about 4–6 hours
🍽 Servings :4–6 servings
🧾 Ingredients:
2–3 boneless, skinless chicken breasts
1 x 10.5 oz can of cream of chicken soup
1 packet of ranch seasoning mix
1 cup of shredded cheddar cheese
8 oz cream cheese, cubed
2 tablespoons of butter
2 cups of uncooked rotini or pasta of your choice
2 cups of chicken broth or water
Salt and black pepper to taste.
Optional: chopped parsley for garnish.
👩🍳 Instructions:
1. Prepare the slow cooker.
Place the chicken breasts in the bottom of the slow cooker.
2. Add the creamy ingredients.
Pour the cream of chicken soup over the chicken.
Sprinkle the contents of the ranch seasoning packet evenly on top.
3. Add the cheeses and butter.
Arrange the cubed cream cheese and butter pieces on top of the chicken mixture.
4. Slow cook.
Cover and cook.
Low: 5–6 hours.
High: 3–4 hours.
The chicken should now be tender enough to shred.
5. Shred the chicken.
Use two forks to shred it directly in the slow cooker and mix it with the creamy sauce.
6. Cook the pasta.
About 20–30 minutes before serving, add:
uncooked rotini pasta
chicken broth
Stir well and continue cooking until the pasta is tender.
7. Add the cheddar cheese.
Stir in the shredded cheddar until melted and creamy.
8. Serve.
Season with salt and pepper if needed.
Serve hot with garlic bread or toast, just like in the picture. 🥖
💡 Tips:
Add broccoli or spinach for an extra serving of vegetables. 🥦
Use pepper jack cheese for a spicy twist. 🌶
If the sauce is too thick, add a little extra broth.
Storage:
Fridge: up to 3–4 days
Freezer: up to 2 months.