Phase 1: Build the Flavor Base
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Place the chicken evenly in the bottom of the slow cooker.
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Sprinkle the ranch seasoning evenly over the chicken.
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In a bowl, whisk together the cream of chicken soup, sour cream, and chicken broth.
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Pour the mixture over the chicken.
Phase 2: Slow Cook the Chicken
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
Phase 3: Shred & Combine
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Remove the chicken and shred it using two forks.
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Return the shredded chicken to the slow cooker.
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Stir in the cream cheese cubes and uncooked pasta until well combined.
Phase 4: Final Cook & Cheese Melt
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Cover and cook on HIGH for 45–60 minutes, stirring once halfway through.
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In the final 20 minutes, stir in 1½ cups of shredded cheddar and any optional vegetables.
Phase 5: Rest & Serve
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Sprinkle the remaining ½ cup cheddar cheese over the top.
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Cover and let rest for 5 minutes until melted and creamy.
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Serve hot, straight from the slow cooker.
Pro Tips for Perfect Results
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Uncooked pasta is key – it absorbs the flavorful sauce as it cooks.
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Soften cream cheese fully for smooth melting (15 seconds in the microwave helps).
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Check pasta early to avoid overcooking—tender, not mushy.
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For a lighter version, use Greek yogurt, reduced-fat cheese, and lighter soup.
Serving Suggestions
This casserole is a full meal on its own, but it pairs beautifully with:
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