Crockpot Chicken Bacon Ranch Mac & Cheese

11 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 lbs boneless, skinless chicken breast
• 1 packet ranch seasoning
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 8 oz cream cheese, cubed
• 1 cup chicken broth
• 1 lb elbow macaroni or shells, cooked
• 1 cup shredded cheddar cheese
• 2 cups shredded mozzarella cheese
• 1 cup half-and-half
• 12 oz bacon, cooked and crumbled

Instructions

1. Place chicken breasts in a slow cooker and season with ranch seasoning, pepper, garlic powder, onion powder, and Italian seasoning.
2. Incorporate the cubed cream cheese and chicken broth into the slow cooker. Cover and cook on high for 3 hours.
3. Shred the cooked chicken directly in the slow cooker and mix the ingredients until the texture is creamy.
4. Stir in the cooked pasta, cheddar cheese, mozzarella cheese, and half-and-half until well combined.
5. Top with crumbled bacon, cover, and let rest for 10 to 15 minutes to allow the cheese to melt and heat through.