Ingredients:

• 1½ lbs boneless, skinless chicken breasts

• 1 packet ranch seasoning mix (1 oz)

• 1 can (10.5 oz) cream of chicken soup

• 1 cup chicken broth

• 8 oz cream cheese, softened

• 8 oz cooked bacon, chopped

• 12 oz penne or rotini pasta

• 1½ cups shredded cheddar cheese

• Salt and black pepper, to taste

• Chopped parsley, for garnish

Instructions:

1. Prepare the Base:

   • Place chicken breasts in the bottom of your slow cooker.

   • Add ranch seasoning, cream of chicken soup, and chicken broth.

   • Stir gently to coat the chicken.

2. Cook the Chicken:

   • Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender and easily shredded.

3. Shred and Add Creaminess:

   • Remove chicken and shred with two forks.

   • Add cream cheese to the slow cooker and stir until melted and smooth.

   • Return shredded chicken, add cooked bacon, and mix everything together.

4. Add Pasta and Cheese:

   • Cook pasta separately according to package directions, then drain.

   • Stir pasta and cheddar cheese into the slow cooker mixture until creamy and well coated.

5. Serve:

   • Garnish with parsley and extra bacon bits if desired.