Description
Creamy Alfredo sauce with tender chicken, crispy bacon, and zesty ranch seasoning, all made effortlessly in your slow cooker. A rich, family-favorite pasta dinner
Ingredients
For the Slow Cooker Base:
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2 lbs (about 900g) boneless, skinless chicken thighs (preferred) or breasts
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1 (1 oz) packet dry ranch seasoning mix
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3 cups (720ml) low-sodium chicken broth
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4 cloves garlic, minced
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1 small yellow onion, finely diced (optional, for depth)
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½ teaspoon freshly ground black pepper
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½ teaspoon onion powder
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8 slices thick-cut bacon, cooked until crisp, crumbled (reserve 2 tbsp for garnish)
For the Creamy Alfredo Finish:
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1 (8 oz) block cream cheese, softened and cubed
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1 cup (100g) freshly grated Parmesan cheese, plus more for serving
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½ cup (120ml) heavy cream or half-and-half
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12 oz (340g) fettuccine or linguine pasta, broken in half
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2 tablespoons all-purpose flour (or cornstarch for gluten-free)
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¼ cup (60ml) cold water (for slurry)
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Salt to taste (ranch seasoning is salty)
For Garnish & Serving:
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Reserved crumbled bacon
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Fresh chives or parsley, finely chopped
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Additional grated Parmesan
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Ranch dressing for drizzling (optional)
Instructions
Step 1: Build the Flavor Foundation
In your slow cooker, combine the chicken broth, dry ranch seasoning, minced garlic, diced onion (if using), black pepper, and onion powder. Stir until the seasoning is dissolved. Place the raw chicken thighs into the liquid. Sprinkle about two-thirds of the crumbled bacon over the chicken (reserve the rest for garnish).
Step 2: The Long, Slow Simmer
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it is fall-apart tender.
Step 3: Shred the Chicken and Thicken the Sauce
Using two forks, carefully shred the chicken directly in the slow cooker. In a small bowl, whisk the flour (or cornstarch) with the ¼ cup of cold water until completely smooth to create a slurry. Stir this slurry into the slow cooker. Cover and cook on HIGH for 20-30 minutes, until the sauce has thickened to a gravy-like consistency.
Step 4: Cook the Pasta
Add the broken, dry fettuccine to the slow cooker, pushing it down to submerge in the thickened broth. Cover and cook on HIGH for an additional 25-35 minutes. Stir halfway through to prevent sticking. The pasta should be al dente, tender but with a slight bite.
Step 5: Create the Creamy Alfredo Sauce
Reduce the slow cooker to the WARM setting (or turn it off). Add the cubed, softened cream cheese, grated Parmesan, and heavy cream. Stir continuously until the cheeses are completely melted and the sauce is smooth, creamy, and cohesive.
Step 6: Final Seasoning and Rest
Taste the sauce. Adjust seasoning with a pinch of salt only if needed (remember the ranch and bacon are salty). Let the dish sit, covered, for 10 minutes. This allows the sauce to thicken slightly further as the pasta absorbs a bit more flavor.
Step 7: Garnish and Serve
Serve the creamy chicken bacon ranch Alfredo directly from the slow cooker or transfer to a serving bowl. Garnish generously with the reserved crumbled bacon, fresh chives, and an extra sprinkle of Parmesan cheese. For an extra ranch kick, drizzle a little ranch dressing over individual servings.
Step 8: The Perfect Pairing
Serve with a simple garlic bread or a crisp green salad with a sharp vinaigrette to cut through the richness. Enjoy immediately while hot and creamy
Notes
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5-6 Quart Slow Cooker
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Measuring cups and spoons
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Whisk (for slurry)
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Grater for Parmesan cheese
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Two forks (for shredding chicken)
- Prep Time: 15 minutes
- Category: Lunch
- Cuisine: American
Nutrition
- Calories: 750
- Sugar: 5g
- Sodium: 1400mg
- Fat: 42g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 48g