Crock Pot Bacon Ranch Chicken

Cream cheese, bacon, Ranch dressing...these are a few of my favorite things!  Bring them together in a crock pot with chicken and egg noodles and this Bacon Ranch Chicken is born.  Dig in.

bacon ranch chicken pasta


  • 1 12 oz pkg bacon, cut into small pieces
  • 1 onion, chopped
  • 2 cups chicken broth, low sodium
  • 4 boneless skinless chicken breasts
  • 1 8 oz package of cream cheese
  • 1 packet of dry ranch dressing mix
  • 4 cups egg noodles, uncooked
  • 2 TB dried parsley


 In a skillet, cook bacon pieces until done.  Remove the bacon, but leave the rendered bacon grease to cook the onions.  Cook the onions until they begin to  caramelize.

Put thawed chicken into the crock pot with onions and bacon.  

Pour chicken broth on top.  I didn't use low sodium the first time, and it was a little salty between the broth and the bacon.  Definitely go with low sodium.  Then sprinkle with a packet of Ranch dressing mix.  Cover and cook on low for 4-5 hours.

Approximately 15-20 minutes before you're ready to eat, shred the chicken, return it to the pot and add the cream cheese (cut into chunks.)  Stir well, and keep the lid off it to allow the mixture to thicken while the cheese melts.

Cook the egg noodles as directed on the package.

Place egg noodles on the plate and cover with desired amount of chicken mixture.  Sprinkle with dried parsley for garnish.  This dish is rich, so serve with some simple veggies.  Enjoy!

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